For the final day of this week’s Blogging Marathon, I made a moist and fudgy vegan brownies. Vegan is the theme of the week and I wanted to finish the week on a sweet note. Recipe is from Vegan Food52 cookbook and has been on my to-try list for quite some time now.
Vegan Double Chocolate Brownies:
I’ve made vegan brownies with tofu years ago. But they were not received very well by the family. To put it mildly, I was told to never make them AGAIN. Since then I’ve stopped baking ‘healthy’. I bake regular recipes not too often and always make sure that we exercise portion control.
Ingredients for Vegan Brownies:
These vegan double chocolate brownies are not considered healthy by any means. But they are made with 100% vegan ingredients:
Almond milk - feel free to use any other non-dairy milk Organic Cane sugar - refined sugar is filtered and bleached with bone-char. Hence it is neither vegetarian nor vegan. Look for brands that specifically say, vegan friendly or buy beet sugar. Vegan chocolate chips.
Perfect texture:
I like my brownies more cakier than fudgy. These turned exactly how I like them - very moist, cakey and delicious. Serve them as is with a glass of milk or with some vegan ice cream on top. Lets check out what my fellow marathoners have cooked today for BM# 97.
