Guest guest Posted August 30, 2004 Report Share Posted August 30, 2004 I am gonna try this right away. I have had trouble finding a vegan brownie recipe that doesn't turn out more like cake than brownies. You know, light and airy instead of thick and kinda gooey like brownies should be. thanks; sara , " Anouk Sickler " <zurumato@e...> wrote: > I tried this vegan brownie recipe. Using tofu and applesauce, which > was really good. > > http://www.tinyurl.com/5xwzd > > -anouk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2006 Report Share Posted August 19, 2006 OK got the nut post afterwards, brownies are a fave in my place, we all enjoy them beofre dinner, after dinner and a midnight snack too. Judy are these a dark choc type? Hip , " wwjd " <jtwigg wrote: > > Brownies > Ingredients: > 1/2 cup butter > 1 cup white sugar > 2 eggs > 1 teaspoon vanilla extract > 1/3 cup unsweetened cocoa > powder > 1/2 cup all-purpose flour > 1/4 teaspoon salt > > 1/4 teaspoon baking powder > > 3 tablespoons butter, softened > 3 tablespoons unsweetened > cocoa powder > 1 tablespoon honey > 1 teaspoon vanilla extract > 1 cup confectioners' sugar > > DIRECTIONS: > 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. > 2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. > 3. Bake in preheated oven for 25 to 30 minutes. Do not overcook. > 4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2006 Report Share Posted August 19, 2006 I'm not sure if Cocoa powder is considered Dark Chocolate or not. It comes in that little can. What is your brownie recipe that you enjoy? I love brownies too. Judy - Hip Saturday, August 19, 2006 10:22 PM Re: Brownies OK got the nut post afterwards, brownies are a fave in my place, we all enjoy them beofre dinner, after dinner and a midnight snack too. Judy are these a dark choc type? Hip , " wwjd " <jtwigg wrote: > > Brownies > Ingredients: > 1/2 cup butter > 1 cup white sugar > 2 eggs > 1 teaspoon vanilla extract > 1/3 cup unsweetened cocoa > powder > 1/2 cup all-purpose flour > 1/4 teaspoon salt > > 1/4 teaspoon baking powder > > 3 tablespoons butter, softened > 3 tablespoons unsweetened > cocoa powder > 1 tablespoon honey > 1 teaspoon vanilla extract > 1 cup confectioners' sugar > > DIRECTIONS: > 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. > 2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. > 3. Bake in preheated oven for 25 to 30 minutes. Do not overcook. > 4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2009 Report Share Posted August 4, 2009 This recipe is not perfect yet (I think I will try potato starch instead of tapioca starch next time) but they are pretty close. This is more of a " cakey " brownie than a " fudgey " brownie, but the second day it is more fudgey. They are vegan (if you are not using honey), gluten-free, rice-free, soy-free, no added fat, no cane/corn/refined sugar, no vegetable gums, lots of fiber and chocolatey good! Vegan Gluten-Free Black Bean Brownies Makes 12 rectangles 2 cups (15 ounce can) black beans, drained and rinsed 1 cup honey/agave nectar/maple syrup 2 tablespoons ground flax seeds 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 cup sorghum flour 1/4 cup tapioca flour Preheat oven to 350F. Line an 8x8” pan with parchment paper and allow about 1” of the paper to hang out on each side. This will allow you to lift the brownies out of the pan once they cool. Place black beans and sweetener in a food processor and puree until very smooth. Add remaining ingredients and mix. Pour into prepared pan. Bake approximately 30 minutes or until center no longer jiggles when shaken gently and a toothpick inserted in the center comes out almost clean. Allow to cool completely before slicing. Cut into 12 small rectangles. Store in airtight container – better the second day. Adapted from recipe by Emily Barth Webber, 2009. Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2009 Report Share Posted August 4, 2009 thanks for posting this. I have a similar black bean brownie recipe that I have not successfully veganized Shez On Aug 4, 2009, at 3:08 PM, pdw wrote: > This recipe is not perfect yet (I think I will try potato starch > instead of tapioca starch next time) but they are pretty close. This > is more of a " cakey " brownie than a " fudgey " brownie, but the second > day it is more fudgey. They are vegan (if you are not using honey), > gluten-free, rice-free, soy-free, no added fat, no cane/corn/refined > sugar, no vegetable gums, lots of fiber and chocolatey good! > > > Vegan Gluten-Free Black Bean Brownies > > Makes 12 rectangles > > 2 cups (15 ounce can) black beans, drained and rinsed > 1 cup honey/agave nectar/maple syrup > 2 tablespoons ground flax seeds > 1/2 cup cocoa powder > 1 teaspoon baking soda > 1/2 cup sorghum flour > 1/4 cup tapioca flour > > Preheat oven to 350F. > > Line an 8x8” pan with parchment paper and allow about 1” of the paper > to hang out on each side. This will allow you to lift the brownies out > of the pan once they cool. > > Place black beans and sweetener in a food processor and puree until > very smooth. Add remaining ingredients and mix. Pour into prepared > pan. Bake approximately 30 minutes or until center no longer jiggles > when shaken gently and a toothpick inserted in the center comes out > almost clean. > > Allow to cool completely before slicing. Cut into 12 small > rectangles. > > Store in airtight container – better the second day. > > > Adapted from recipe by Emily Barth Webber, 2009. > > > Pam > > > --- > > Our vegan and gluten free recipes are available in the > archives for this group or at the following URL (***Recipes Posted > to VGF***): > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.