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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!
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