It looks like Sunday is going to become baking day in the foodie household and it is fast becoming my favourite day of the week! This weekend we made Fudgy Wudgy Blueberry Raspberry Brownies. The recipe (another Veganomicon wonder) called for Blueberries but we weren’t able to get any so instead we substituted for raspberries. It was a fabulous brownie! Reliving it is making me crave that chocolatey goodness!
Fudgy Wudgy Blueberry Brownies
(Veganomicon)
Ingredients:
2/3 cup plus 1/2 cup semisweet chocolate chips (We didn’t have choc chips so we used a Whittakers block – our new fav vegan choccie!)
250g blueberry spreadable fruit (we used raspberry)
3/4 cup soy milk
3/4 cup sugar
1/2 canola oil
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder (we use Green & Blacks – fair trade & organic)
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries (or raspberries!!)
Method:
Preheat the oven to 160°C. Grease a 9 x 13 inch baking pan.
Melt the 2/3 cup of chocolate chips, reserving the other 1/2 cup. To melt, heat a small pan of water over high heat until boiling.
Place another small pan on top of that and place the chocolate in that one. Stir continuously until chocolate is melted. (Chocolate can also be melted in the microwave).
In a large mixing bowl combine the blueberry raspberry spread, soy milk, sugar, canola oil and extracts. Mix until no large lumps are visible.
Sift in flour, cocoa powder, baking powder, baking soda and salt.
Stir until well mixed, then mix in the melted chocolate as well.
Fold in the remaining 1/2 cup of chocolate and fresh blueberries raspberries.
Spread the batter in the baking pan and bake for 35 minutes. It will be squooshy in the middle (or fudgy wudgy depending on who you ask) and oh so lovely! The book suggests serving it with vanilla icecream (they have a fabulous vegan recipe in the book but we haven’t tried this yet.. we are saving that for another day!) but we ate it on its lonesome and it was fantastic as is they are a little rich, but I think that has more to do with the use of raspberries than anything else. I suspect the blueberries make it a little more subtle.
Vegan Chickie 