I hope everyone had a wonderful stretch of holidays. Maybe you are still on vacation, or maybe like me, back at work alreadyl
I don’t think I mentioned it in my last post, but vacation has a new definition for me now that we are a family of three. Kiddo in daycare and parents at home alone is definitely more relaxing for me now! Daycare was closed for a week, so all three of us were home with plenty of excursions to visit family. No relaxing here at all.
There was plenty of delicious vegan eats this year and I personally thank Sam Turnbull for her help in a delicious Christmas dinner. I received her cookbook, Fuss-Free Vegan, a few months ago, and after making a few dishes (including these delicious brownies), I shared it with my mom to give her ideas for Christmas. Well, my mom knocked it out of the park with so many great recipes from this cookbook!
Oh Mommy Umami Lettuce Wraps
Crowd-Pleasing Jalapeno Cheeseball
Go-To Chickpea Salad Sandwich
15-minute Peanut Noodles
Lighter (and better that way) Cauliflower Fettuccini Alfredo
Tofu Bolognese
Lemon Meringue Pie
Vegan Cheesecake
1 cup vegan chocolate chips
1/2 cup vegan butter
1 cup white sugar
1/2 cup non-dairy milk (such as soy or almond)
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup cocoa powder
1.5 tsp baking powder
1/4 tsp salt
1/2 cup chopped walnuts (optional)
- Preheat your oven to 350F. Grease an 8 by 8 baking pan.
- In a small saucepan, melt together the chocolate chips and butter, making sure to remove the saucepan from the heat just as it’s finished melting to ensure you don’t burn the chocolate.
- Pour the melted chocolate into a mixing bowl. Add the sugar, non-dairy milk, and vanilla and mix well. Now add the flour, cocoa, baking powder, and salt and mix until combined. Finally, add the walnuts (if using).
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, until the brownies are pulling away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs on it. Let the brownies cool and set overnight. This is the key to perfect gooey brownies.
- To store, let the brownies cool completely, then cover with foil or plastic wrap and keep at room temperature for the best texture. For longer storage put in an airtight container and store in the fridge.
Wishing you a Happy New Year Janet. I am curious about the creme brulee having made my own vegan version in the past, so will check out the cookbook at a bookstore.
Happy New Year Janet. I know what you mean about holidays with kids not being the same as just downing tools and doing nothing. I have 5 weeks off over summer and have been looking forward to it but am almost 2 weeks in and remember how tiring holidays with kid in tow are. However it is still lovely to have family time.
Glad to hear your mum is so good at making sure you eat well during the festivities. And I think brownies are really hard o photograph but it is impressive to see yours seem to have that flakiness on top as well as looking dense and fudgy.
The brownie recipe from Fuss Free Vegan should have 1/2 Cup Walnuts, not 12 cups as you have it written. Also, I made these from the Fuss Free cookbook and considered them a disaster! They were very, very oily, never pulled back from the edge of the pan as the recipe indicated, and were so gooey that I ended up dumping the batch into my mixer, adding ground almonds, and rolling them into balls for truffles.
I am sorry about the typo. 12 cups would be a lot of walnuts. I fixed it for future readers.