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Vegan Chocolate Fudge Brownies
For the brownies:
– 1/3 cup tofu
– 1/4 cup strong coffee
– 1/2 cup canola oil
– 1/2 tsp almond extract
– 1 cup all-purpose flour
– 1 cup confectioners sugar
– 1/2 cup unsweetened cocoa powder
– 1 tbsp cornstarch
– 1/2 tsp baking powder
– 1/2 tsp salt
– 3/4 – 1 cup vegan chocolate chips
For the ganache topping:
– 1/2 cup vegan chocolate chips
– 1/3 cup soy milk
– 2 tbsp vegan butter, melted
– 1/4 cup confectioners sugar, sifted
1. Preheat oven to 350 degrees and grease an 8×8 inch square pan. Set aside.
2. To make the brownies: In a medium bowl, mash the tofu with your fork until smooth. Add in the coffee, oil, and almond extract and mix until combined. Set aside.
3. In a large bowl, sift together the flour, confectioners sugar, cocoa powder, baking soda, salt, and cornstarch. Whisk together to combine. Add the wet ingredients to the dry ingredients and mix until fully incorporated. Add in the chocolate chips and combine.
4. Pour the thick batter into your prepared greased pan and bake for 25-30 minutes or until set. Cool completely before adding any toppings.
5. To make the ganache topping: Microwave your milk for 1 minute or until very hot. Add the milk with your chocolate chips and let it sit for 2 minutes to allow the chocolate to melt. Stir to combine (micowave for another minute if needed). Add in the melted butter and stir. Allow the chocolate to cool down in the fridge for about 10 minutes. After 10 minutes, add in your confectioners sugar and combine. Pour onto your cooled brownies and enjoy!
Happy Valentine’s Day! Hope everyone is spending time with friends, family, or a partner on this special day. I have no clue who made up with holiday/tradition, but it is te perfect excuse to do something special for a secret admirer. Such as baking them these lovely spiked up chocolate cupcakes! Don’t worry, the alcohol from the bourbon will be gone after it has been baked in the oven. Instead of making a simple chocolate buttercream for these cupcakes, I decided to whip up something a little special that relates to Valentine’s Day. By whipping up buttercream with a box of Red Velvet cake mix! Creative right?? The Red Velvet Buttercream went perfect with these cupcakes since you can really taste the bourbon in these. Happy Eating~ 🙂
Chocolate Bourbon Cupcakes w/ Red Velvet Buttercream
Chocolate Bourbon Cupcakes:
- 3 oz. high quality unsweetened chocolate
- 2 tbsps instant espresso powder (can use instant coffee as a substitute)
- 1 tbsp unsweetened cocoa powder
- 1/2 cup bourbon
- 1/4 tsp kosher salt
- 1/2 cup (4 oz.) unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 1/2 tsps vanilla extract
- 1/2 tsp baking soda
- 1 cup flour
Red Velvet Buttercream:
- 1 cup butter, room temperature
- 1 cup dry Red Velvet Cake Mix
- 3 cups powdered sugar
- ¼ cup milk
Make the cake:
- Preheat the oven to 325°F.
- Melt the chocolate over a water bath or in the microwave (typically best to do this 30 seconds at a time on half power, checking that you don’t burn the chocolate). Set the chocolate aside and let it cool. Place the espresso powder (or instant coffee) and the unsweetened cocoa powder in a liquid measuring cup. Add boiling water to the cup until the total volume is 1/2 cup. Stir to dissolve the granules in the hot water. Add bourbon and the salt to the espresso mixture. Set aside and let cool.
- Place the butter in a mixing bowl and beat until fluffy. Beat the sugar into the butter. Add the eggs, one at a time, beating until well mixed after each addition. Beat in the vanilla extract, the baking soda, and the melted chocolate. Mix until uniform in color. Beat in a third of the espresso-bourbon liquid until incorporated. Add half of the flour and mix. Repeat until you finish with a third of the liquid. Blend well then pour the batter evenly throughout each cup in your cupcake pan.
- Bake for 15-20 minutes, or until toothpick inserted in cupcake comes out clean. Remove from heat and let cool for 15 minutes before frosting.
To make the buttercream:
- Mix all ingredients together and frost cupcakes.
Who ever came up with the combination of both chocolate and coffee must be greatly rewarded. Who can ever resist having to chow down a dessert like this? The bittersweet chocolate is paired fabulously with the warming coffee that makes you feel like you had just entered a world of wonders. The crunchy outside of this cookie is matched with a soft and chewy inside. Two thumbs up for baking the perfect cookie. Anyone want seconds? I’m first in line. Happy Eating~ 🙂
Snow had finally fallen in where I live right now. It is disappointing that I am forced to stay indoors and be in a classroom where the teacher’s lecture goes from one ear to the other ear. The only upside to the situation is the fact that we are freely able to use the plugs in the room to charge our phones. Just kidding. Not really. Anyways, being trapped indoors for the next 8 hours is long enough. And as soon as I open the door that leads to the outside world . . . It feels as if a meteorite is shooting straight into my eyes. The bright snow blinds me from where I am going, that I have to do the cha-cha dance for a bit to catch my balance. Moral of the story? Children need recess during school hours to prevent doing the cha-cha dance to regain balance. The end.
Expresso Double Chocolate Chip Cookies
- 1 cup butter, softened
- 3/4 cups white sugar
- 3/4 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 2 teaspoons ground coffee
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugars, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, ground coffee, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Slightly adapted from All Recipes