Post by Talia on Apr 22, 2011 20:52:27 GMT -5
This recipe is from the book Vegan Cookies Invade Your Cookie Jar. I have no idea why it's in there, but it is, and it's awesome. These brownies are more fudgy than espresso like and to actually taste the coffee you'd probably have to triple the amount of espresso they put in.
Ingredients:
3 ounces semisweet baking chocolate, chopped. (3 ounces is 3/8 of a cup so I used 1/2 cup vegan chocolate chips)
5 tablespoons vegan margarine
2/3 cup sugar
1/3 cup nondairy milk
1 tablespoon cornstarch
2 1/2 to 3 teaspoons espresso powder
1 teaspoon vanilla
3/4 cup plus 2 tablespoons flour
1/2 teaspoon baking powder
3 tablespoons cocoa powder
a pinch of salt
Preparation:
1. Line an 8x8 square metal pan with aluminum foil that you fold over the edges. Spray the bottom of the pan with nonstick cooking oil, or coat it lightly with margarine or sunflower oil like I did. Very lightly!
2. Put the chocolate and margarine in a glass bowl and put it into the microwave (or on the stove) until it's soft. This should take 1 1/2 to 2 minutes. Stir it then add the sugar.
3. In another cup whisk together the non-dairy milk, cornstarch, espresso powder and vanilla until foamy.
4. Stir the whisked mixture into the chocolate mixture.
5. Sift the flour, baking powder, cocoa powder and salt into the mixture.
6. Stir it lightly, a few small lumps are okay. Pour it into the pan.
Baking:
Bake at 350 degrees for 22 to 24 minutes. Check if it's ready by inserting a tooth pick into the center and taking it out when it is clean. Let it cool for 30 minutes on a wire rack when you take it out.
Ingredients:
3 ounces semisweet baking chocolate, chopped. (3 ounces is 3/8 of a cup so I used 1/2 cup vegan chocolate chips)
5 tablespoons vegan margarine
2/3 cup sugar
1/3 cup nondairy milk
1 tablespoon cornstarch
2 1/2 to 3 teaspoons espresso powder
1 teaspoon vanilla
3/4 cup plus 2 tablespoons flour
1/2 teaspoon baking powder
3 tablespoons cocoa powder
a pinch of salt
Preparation:
1. Line an 8x8 square metal pan with aluminum foil that you fold over the edges. Spray the bottom of the pan with nonstick cooking oil, or coat it lightly with margarine or sunflower oil like I did. Very lightly!
2. Put the chocolate and margarine in a glass bowl and put it into the microwave (or on the stove) until it's soft. This should take 1 1/2 to 2 minutes. Stir it then add the sugar.
3. In another cup whisk together the non-dairy milk, cornstarch, espresso powder and vanilla until foamy.
4. Stir the whisked mixture into the chocolate mixture.
5. Sift the flour, baking powder, cocoa powder and salt into the mixture.
6. Stir it lightly, a few small lumps are okay. Pour it into the pan.
Baking:
Bake at 350 degrees for 22 to 24 minutes. Check if it's ready by inserting a tooth pick into the center and taking it out when it is clean. Let it cool for 30 minutes on a wire rack when you take it out.