A few weeks ago I made these AMAZING brownies. I don’t even know if you can call them brownies actually, as they’re so much more than just brownies! They QUICKLY became a favorite dessert around the house! Unfortunately, they’re not for you if you’re trying to loose weight, maintain weight, or care about your body and health what-so-ever. In fact if you do, you might as well just exit out of this post now! Before the pictures come!!! These things are deadly! Luckily, I’ve got a lot of people in my development that I can pawn all my baked goods off so they’re not sitting there in my kitchen waiting for me to eat them all…which I WILL do! I’ve been known to eat a whole cake! The great thing about this recipe is, you could make it with boxed ingredients. I try and do most of my food from scratch, but I usually use a Ghirardelli brownie mix. I make the chocolate chip cookie dough from scratch however. Yes…these brownies involve chocolate chip cookies…….getting hungry yet?
So, you want to start by preheating your oven to 375F. Like I said, I make my chocolate chip cookies from scratch. I use the recipe from the book The Joy of Vegan Baking (recipe to follow). The only thing I do differently is use a flax egg substitute rather than the Ener-G egg replacer. I like to add some extra nutrients to my recipes whenever I can! And making a flax egg couldn’t be easier! All you do is measure out 1 Tablespoon of ground (it’s important that is ground!) flax seeds and add it to 3 Tablespoons of room temp water. I like to mix it with my milk frother, because it’s a lot easier to clean than a food processor. It will start to get a gooey texture, and that’s what you want.
So after you’ve made your chocolate chip cookie dough, pat it down into a greased pan to make it nice an even. Because I halved the recipe, I used an 8×8 pan, but you could use a 9×13 if you plan on making the whole recipe.
Next, place a layer of cream filled cookies down on top. I use Stop and Shop’s Nature’s Promise brand, because they’re one of my favorites. I used Newman’s Own the first time, and I don’t know if it was a bad batch, or if my taste buds changed or what, but they were soooo funky tasting. So unless you know you really like them, I wouldn’t recommend those. And of course, there’s Oreos! Obviously you could use those, I personally just try to do as organic as possible. Especially when I’m making really, really bad for you junk food lol.
Next, get your brownie batter ready. I personally haven’t found a vegan brownie recipe that I love, so I’ve been using the boxed Ghirardelli mixes. I add a flax egg here as well. I’ve heard they’re vegan, but not 100% sure, so don’t go on me by that. Like I’ve said in the past, I’m not a vegan (anymore) but for the most part I do eat a lot of vegan food and try to cook vegan whenever I can.
I cooked my 8×8 pan for about an hour (start checking up on it about 40 mins though). Stick a toothpick through the center, when it comes out clean (obviously you’re not going to get a clean toothpick sticking it into a brownie, but you don’t want it to have wet batter on it).
I couldn’t really get a good picture of all the layers, because it was right out of the oven and all gooey (and delicious), but I found the next day you cut through it and get a nice clean cut through all the layers. Although, I was too busy eating it all up to take pictures!
Chocolate Chip Cookies (From The Joy of Vegan Baking)
- 2 1/4 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup/2 sticks Softened Earth Balance
- 3/4 cup Granulated Sugar
- 3/4 cup Firmly Packed Brown Sugar
- 2 teaspoons Vanilla Extract
- 4 and 1/2 teaspoons Ener-G in place of 3 eggs (I used flax eggs)
- 6 tablespoons Water (don’t add this if you do flax eggs!)
- 1 and 1/2 cups Semi Sweet Chocolate Chips
- 1 cup Nuts (Optional) ( I didn’t use any)
Cream your butter, sugars and vanilla. Add your eggs. Mix your dry ingredients together and gradually beat into your wet mixture until a dough starts to form. Add your chocolate chips (and nuts if using) and mix until just combined. If you just want to make the cookies, you’d scoop out a tablespoon per cookie, and flatten them out a bit, then bake them at 375 for 8-10 mins.
If you’re not scared of adding a little more jiggle to your badonkadonk, then you MUST try these brownies! They’re simply heaven in your mouth!! 🙂
P.S. So, you know how I said I went to my friends graduation party yesterday? Well, I got to use my cupcake stand! It fit two cupcake batches PERFECTLY 🙂
I know, you can’t handle the cuteness, right?! I got the recipe from Vegan Cupcakes Take Over The World. Sadly, I didn’t try them, because I don’t like tequila! But I still got to enjoy them with my eyes 🙂
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