Is it safe to say we all need a chaser after the hatchery awfulness? How about mini brownie pies! HOLY CRAP I’VE NEVER HEARD A MORE BEAUTIFUL COMBINATION OF WORDS. Thanks, Namely Marly!
Product review: Wholesome Chow’s Big Yummy (gluten-free) Brownie! »
Okay, here’s the deal you guys: I’m not the biggest sweets fan. In fact, sometimes when I eat too much sugar, my skin gets red, puffy and really warm.* This just happened at my birthday party, and freaked out my entire family. I finished my cake anyway, but everyone kept touching my red, blotchy arm as if I were a science experiment.
Being the incredibly talented (as well as good-looking, charismatic and hilarious) professional pastry chef that I am, people are often quite confused that I don’t really eat sweets anymore. I’m like, “good thing you guys, this way at the end of my shift there’s actually prouduct available for the public to buy!” I mean, makes perfect sense to me—I go home and gorge on pizza, so everyone wins.
Cutting to chase here, I usually pass up on dessert samples for Vegansaurus. However, because of my success with, and complete admiration for, Wholesome Chow’s products in the past, I was not willing to give up the opportunity to try their gluten-free brownies! I was expecting to get a dry mix in the mail that I would then bake, so imagine my delight when I opened a package with three BIG brownies encased. I mean, I’m excited just reminiscing about that evening.
Let me tell it to you straight: The Big Yummy Double Chocolate Brownie by Wholesome Chow is not playing around. It took all the willpower I had not to eat all three brownies in one sitting. They’re quite sizable, and everything no brownie in the past has ever been to me. To be honest, I eat cake and brownies as vehicles for frosting, and these babies didn’t even need it. I didn’t miss a side of fudgy chocolate frosting AT ALL.
I’m someone who stays away from sugar, has never really been a brownie person (I mean, usually they can be SO dry) and doesn’t have to eat gluten-free (though I do feel better when I do). On that note, I crave these. I think about them all time. But where can I find these chocolate sensations, since Wholesome Chow doesn’t deliver them anymore? Well, here’s a handy list for you! (Just try to beat me to Rainbow to buy out their stock, I dare you.) Unfortunately for now, they are only available in California, but maybe you can ask your local natural food store to carry them? Of course you can always buy the brownie dry mix online too, as I’m sure it does not disapoint! Chef Veronica of Wholesome Chow also has a recipe for these decadent treats on their company blog!
*I did not have any type of reaction to the sugar in Wholesome Chow’s brownies, which may have also been because for once I exerted some amount of will power in not eating all three in one sitting.
It’s a mug brownie! I knew we posted a video for one and I knew I needed a brownie so wham bam, she’s here! The recipe is pretty good and like the video says, it satisfies that chocolate craving. I had to microwave mine about 30 seconds longer than it says and it was still a little gooey but I would never complain about that. Gooeyness is next to godliness!
This is my new owl mug. We are in love. No really, it’s currently my most fulfilling relationship. What? It gives me brownies!
Make a vegan brownie in the microwave! This video has been lurking online for months without me noticing. That’s ridiculous. Internet minions, you’ve failed me.
Maybe no one noticed that this recipe for making a brownie in a mug in the microwave was vegan, since it doesn’t say so anywhere. The vegan part is subtle and just kind of normal. Like baking in the microwave is normal.
If anyone tries this, let us know what you think.
Dina’s pumpkin cheesecake brownie cupcakes recipe! »
Remember that pumpkin cheesecake brownie cupcake from reader Dina we showed you last week? Here, let’s refresh our memories:
Yeah, that’s the stuff.
Dina was so pleased with the response, she wanted to give you guys her recipe so you can make your own, just like hers! Aren’t you lucky?
Dina says, “The brownie is a modified version of the Vegan Diner (by Julie Hasson) Ooey-Gooey Brownies. I used black cocoa and omitted the chocolate chips. The pumpkin cheesecake is where it gets dicey since I use the unwritten recipe in my head.
For the pumpkin cheesecake:
1 container cream cheese
1/2 to 3/4 container of silken tofu
1/2 to 3/4 cup pumpkin
1 cup sugar
1/4 tsp. clove
1/4 tsp. ginger
1/4 to 1/2 tsp. pumpkin pie spice
1 tsp vanilla
dash of salt
Heat oven to 350 degrees. Toss it all into a food process and blend until smooth. Pour a little brownie batter into cupcake pans and top with some cheesecake batter. Bake until the knife comes out clean from brownie batter.”
There you go: pumpkin cheesecake brownie cupcakes. Thanks again, Dina!
It’s a pumpkin cheesecake brownie cupcake, from reader Dina! She writes:
"Happy Halloween! I wanted to make a cupcake that used pumpkin but had a little more texture than a regular cupcake so the pumpkin flavor didn’t get lost. It has a black chocolate brownie on the bottom and a pumpkin cheesecake on top. It’s almost like the mullet of cupcakes—business on the top and party on the bottom! It’s not the prettiest thing but it tastes amazing."
Dina is a genius! This little monster must taste AMAZING. Also, because Laura’s really nice and knows people will freak when they see there’s no recipe, she suggests you try these Pumpkin Cheescake Brownies. Or come up with a recipe yourself and then email it to us and we’ll publish it for the entire internet of a few hundred people to see.
Guest recipe: Pumpkin brownies! »
What up, my sexy vegan ladies (and dudes, y’all are welcome, too)? It’s getting to be fall here in the Midwest, which means I’m arbitrarily dumping pumpkin into everything I’m baking. This week, it’s dark chocolate pumpkin brownies. I’m giving you the recipe as a half-batch (because I have no self control and eat the entire pan, so, you know, I’m being healthy this way, right?), but the times for a full batch are included. Let’s bake, bitches!
1/2 cup vegan butter
1 cup sugar
1/2 cup pumpkin (I buy the canned stuff, but you can be fancy and cook your own, too)
1/4 cup cocoa powder
1/4 tsp salt
1/8 tsp baking soda
1/8 tsp nutmeg
1/4 tsp cinnamon
3/4 to 1 cup flour
1/2 to 3/4 cup roughly chopped dark chocolate
Preheat oven to 350 F.
Melt your butter, and mix the ingredients in order, making sure each is well combined before moving on.
Grease and flour an 8x8” baking pan, pour the batter in, and bake for 26 minutes. If you’re hungry (or you have to share), double everything, pour into a 9x13” pan, and bake for 32 minutes.
Cool, cut, devour. Goes best with coffee.
Lisa Holmes is a vegan art student living in Missouri. Her free time is spent baking, swing dancing, singing a capella music, and building things out of stained glass. Find her on Twitter at @labelledinosaur.
VEGAN BROWNIES GIVE THEM TO ME. Four Leaf Clover has a recipe up, and it makes me just want to lay that blog down and make sweet love to it. Preferably on a bed of these brownies. THAT’S ROMANCE, FOLKS!
Discounted vegan baked goods from Gone Pie! »
Hey people! Vegan and Celiac-friendly New York bakery Gone Pie has a cool thing where they take the leftover cookies from their big shipments and send them to you in those $5 flat-rate USPS shipping boxes! Because of shipping costs, their baked goods can be on the expensive side, but with these mini-orders you can get cookies and brownies for $14 to $18—shipping included! Take advantage of
me this deal!
She says she “felt like Bruce Bogtrotter while eating these,” to which we say, GO ON BRUCIE FINISH THAT CAKE.