Foodie Fridays: Vegan Fudge Brownies

These brownies are the world’s best. I know I don’t take the best pictures in the world to prove it, but you’re going to have to trust me. This brownie is the brownie you pay extra for at your favorite bakery because you know how good they are. In fact, for many years I did just that. And then, one day the local paper said my favorite bakery/restaurant was putting out a cookbook, and just to whet any reader’s appeties who might be in love with this particular shop’s vegan chocolate fudge brownie, here’s the recipe. Are you kidding me?? A couple year’s later I got the cookbook for my birthday but I still make these brownies from the newspaper clipping glued into my three-ring binder cookbook.

I hadn’t made these for awhile until New Year’s Eve. In awhile, I mean at least a year, which is a long time to go without something when these brownies are that good. Anyway, I made them to take to the New Year’s party we were invited to when my friend asked me to bring something sweet (since I have the sweet tooth in the group). I think I ate four. And then instead of leaving the pan when we left I had to take some with me. I know, I know. Poor etiquette wins out when something tastes this good. Plus they’re moist. And the fudge topping is melt-in-your-mouth, thick, soft, kinda chewy… And the morsels of chocolate and nuts inside add great texture. And they’re dense. Oh my god, I need to go make some more. Anyway, I am happy to credit the bakers at Re-Bar and Cascasdia Bakery in Victoria, B.C. for this wonderful recipe. I hope this becomes one of your favorite indulgences as well.

Vegan Fudge Brownies

1 1/2 cups unbleached flour

1/2 cup cocoa

1 1/2 cups brown sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

1 tsp salt (personally, I omit it)

3/4 cup coffee

3/4 cup soy milk

1/3 cup vegetable oil

1/2 cup walnuts, roasted and chopped (pecans are good too)

1/2 cup carob chips (chocolate chips work too)

Glaze

7 oz dark, Belgian chocolate

5 oz vegan margarine

Directions: Pre-heat oven to 325 degrees. Prepare a 9×9 inch pan by greasing it and lining it with parchment paper. (Personally, I have never used parchment paper and everything has been fine).

Sift togther the flour, cocoa, brown sugar, baking soda, baking powder and salt. In a separate bowl, stir together the coffee, soy milk and vegetable oil. Combine the wet and dry mixes and stir to mix well. Stir walnuts into batter. Pour the mixture into the prepared pan, sprinkle the top with carob chips and bake for 25 minutes, or until an inserted toothpick comes out clean. (In my oven this was closer to 50 minutes, so just keep setting the timer and checking). Cool the cake on a wire rack. (I let mine cool in the pan and it was fine).

When the cake is cool, prepare the glaze. In a double boiler, melt the chocolate and vegan margarine. Whisk together very thoroughly to get a smooth rather than streaky finish. Pour the warm glaze over the cake, smoothing it out over the surface. Place pan in the fridge to set. Divide the pan of brownies into 12 squares and enjoy.

Yields: 12 squares

This recipe is a part of Momtrends Friday Feasts, Ann Kroeker’s Food on Friday, Designs by Gollum’s Foodie Friday and The Recipe Swap at Life As Mom.

Related posts:

1. Foodie Fridays: Vegan Pumpkin Pie
2. Foodie Fridays: Ice Cream Cake
3. Foodie Fridays: Weird Food Combinations
4. Foodie Fridays: Simple Pleasures
5. Foodie Fridays: Vegan Macaroni and Cheese

Tags: Foodie Fridays, vegan, Vegetarian Recipes