DAAAYUUUUUMMM! Don't those brownies look good?
Better yet, they taste amazing!
An oh-so-thin crinkle top and chocolatey, fudgy goodness. They're a thing of beauty and delight. Brownies might be the best way to fix a chocolate craving. And these are super chocolatey.
Vegan Cookies Invade Your Cookie Jar and all of the other cookbooks by Isa and Terry never cease to amaze me. So many delicious and pretty much foolproof recipes!
You know what would go great with a little (or big) brownie? Some delicious vegan ice cream! Just this past weekend I was oogling the wide variety of Ben & Jerry's ice cream flavours when I said to my mom "Why doesn't Ben & Jerry's have a vegan ice cream? They are based in Vermont, I feel like they should be all on that vegan ice cream train!" (or something like that) and now today I hear that they're going to start making vegan ice cream and that there's been a petition on change.org for a while. Freaky!! It's about time, I say. I'm sooooo excited!
Gooey Chocolate Brownies
from Vegan Cookies Invade Your Cookie Jar
3 ounces silken tofu
¼ cup unsweetened original almond milk
½ cup canola oil
1 cup organic sugar
2 tsp vanilla
1 cup AP flour
½ cup unsweetened cocoa powder
1 tbsp cornstarch
½ tsp salt
Preheat oven to 375˚F and grease an 8x8 inch pan.
Puree tofu, milk, and oil in a blender until smooth and frothy. Make sure everything is well incorporated. You may need to scrape down the sides every now and then.
Pour the tofu mixture into a large bowl. Mix in vanilla and sugar.
Sift in cocoa powder, flour, baking powder, and salt. Fold in the dry ingredients with a spatula, until smooth. Transfer to pan and make the top smooth.
Bake for 30-32 minutes. Once removed from the oven, let the brownies cool for minimum 15 minutes.