Vegan Chocolate Almond Brownies

Vegan Chocolate Almond BrowniesThese brownies just about did me in.  Really–in more ways than one, these bad boys have been nothing but trouble.  First of all, you people know I don’t really like chocolate.  I like the occasional tall glass of ice-cold chocolate almond milk, a little chocolate-peanut butter oatmeal, or maybe a toasty mug hot chocolate on a frigid winter evening, but I’ve never been one of those people who crave chocolate.  White chocolate (and yes, I know that’s not really chocolate): absolutely.  Dark or milk chocolate (even before the vegan gig): not so much.

So usually when it comes to chocolate, I can take it or leave it.  More often than not, leave it.  Then I started with the brownie experiments.  At first, I had little interest (read: no interest) in the brownies.  But I struggled with this one.  Before arriving at this final recipe, I made so many brownies…there were brownies that wouldn’t set, rock-hard brownies, and everything in between.

Somewhere in the middle of all this brownie baking, something terrible happened: they started to actually sound pretty good.  Which is not good at all, because while the recipe wasn’t yet quite right, some (thankfully not all) of these attempts were still totally edible…we have spoons, you know…and at the other end of the spectrum, I actually like the chewier corner bits the best.  So you see, this brownie project seems to have been tailor-made to expand my tastes–and my waistline.  Damn you, vegan brownies.

1 1/4 c Sugar
3/4 c Vegan Margarine, melted
1/2 c Cocoa Powder
3 tsp Ener-G Egg Replacer, dissolved into 3 Tbs Water
1 tsp Vanilla Extract
1 1/2 c Flour
1 tsp Baking Powder
1 tsp Cinnamon
1 c Vanilla Soy Yogurt
1 c Almonds, chopped

Preheat oven to 350.  Line a jelly roll pan with foil (or a 9×13 pan) and spray with nonstick spray.  Combine sugar, margarine, and cocoa in a large bowl until well-blended.  Stir in Ener-G egg replacer and vanilla. In a medium bowl, whisk together the flour, baking powder, and cinnamon.

Alternating between the two, add the combined flour mixture and the yogurt to the sugar mixture a little at a time.  Once all parties are thoroughly entwined, spread the batter into the prepared pan.  Sprinkle with chopped almonds.

Bake for about 20 minutes (this is for a jelly roll pan; for a 9×13 pan, I’d check them after about 25 minutes) until a toothpick inserted near the center comes out relatively clean.

Remove from oven and let cool in pan, then cut into squares…or rectangles…or triangles…yeah, this could go on forever.

Yield: A big pan of brownies, 24 big ones in the case of the jelly roll pan–plenty to share with all your bestest buds…maybe even those who don’t even like chocolate.

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One Response to Vegan Chocolate Almond Brownies

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