Nothing can take your mind off your squirrel-hating problems as much as brownies. And these brownies certainly take the cake. (Wait a minute…does that even make sense?)
My husband likes to say that you shouldn’t gild a lily, but what did Shakespeare know about brownies? Granted, he was in Europe during the days when chocolate was first introduced, but whose to say they really knew what they were doing with it? I bet if Shakespeare were here today, he would agree that this lily (the brownie) definitely needs to be gilded!
So gilded it is. This recipe is so dense and rich, you would never believe it’s vegan. I can guarantee you that after a few bites, I forgot all about the fruit in my yard that I may never get to eat and drifted off into a blissful chocolate high. I recommend it!
Vegan Rocky Road Brownies
½ cup margarine, melted
½ cup peanut butter (I use peanut butter to help reduce the amount of margarine. You could also use coconut oil. Yummm)
1 package silken tofu, whipped
4 squares chocolate, melted (I use Baker’s semi-sweet)
2.5 cup sugar
1 cup coconut milk
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
1 ½ cups all purpose flour
½ cup cocoa
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup walnuts, chopped
1 package vegan marshmallows
Chocolate Syrup
1. Heat oven to 350 degrees.
2. Lightly grease a 9×13 baking dish.
3. Wet ingredients: Melt margarine and chocolate squares in a microwave. Combine the melted chocolate, margarine, peanut butter, sugar, and vanilla in a large bowl. Next, use a blender to whip tofu and then add to wet ingredients. Combine coconut milk and vinegar and add to the wet ingredients.
4. Dry ingredients: Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Then add the chocolate chips (you don’t want to forget those!)
5. Spread the batter evenly into the prepared baking dish.
6. Bake in heated oven about 35 to 45 minutes
7. Remove, and cool before cutting. (It’s so hard to wait, but it’s worth it)
8. Top with marshmallows, nuts, and drizzle with chocolate syrup.
Hey Marly, your photo does make this brownie look very decadent and delicious. I just have one qualm with the recipe though. I have Silken issues. I suppose every recipe I’ve ever followed with Silken always ends up being average at best. They do look good though, hmm??
By the way, we had your tofu egg salad for lunch on whole grain bread with red onion slices. It was really good. In fact, good enough to be a regular on the table. Thanks
April 28, 2010
12:41 pm
I have had problems with silken tofu in cakes or brownies too. I think the trick in this recipe is to use the blender to make it very smooth and then be sure to add the apple cider vinegar. It’s my belief (hand held in front of heart) that using the vinegar helps add some lift to the recipe. Those darn eggs can be so tricksty to replace!
Alternatively, you could use a mashed banana instead. (Chocolate and banana are always a good match.) I’ve also used ground flax seed mixed with water (1 tablespoon of ground flax seed mixed with about 3 tablespoons of water, let sit for a minute or two so it gels up a bit). You won’t believe this, but I have even added cooked, mashed potatoes to replace the egg…even in brownies! My poor family. But the only cake they have refused to eat was the one where I forgot to add the oil. I don’t blame them: it was that bad.
OK. As long as we’re getting kind of crazy (notice how I say “we” even though “I’m” the only one doing the talking here…I like to be inclusive). I have even seen recipes for brownies that include mashed black beans. I haven’t tried that one in awhile. Maybe I’ll have to do that one again. A high-fiber brownie? That sounds almost…healthy!
April 28, 2010
2:07 pm
Hi Marly! It’s nice to find more Kansas City bloggers.
April 28, 2010
5:12 pm
I agree! Isn’t it funny how the internet brings people from other countries so close, but people in your own backyard can seem impossible to find. Well, glad to meet you! Can’t wait to see more about your blog!
Marly
April 28, 2010
5:14 pm
Oh, good Lord. I don’t think I’m strong enough to resist these brownies. I’m pretty sure I gained five pounds just salivating over the picture. Like I needed that. Thanks a lot Marly.
Mindy
http://www.thesuburbanlife.com
April 28, 2010
9:11 pm
Hey, I think I’ve gained a pound or two at your site. So we’re even!
April 29, 2010
6:35 am
Hi Marly your brownie looks delicious, great pictures. You have a lovely site.
April 28, 2010
10:37 pm
Thanks, Anna! It’s so nice to get feedback. My husband is the real photographer, but he’s been giving me tutorials. I enjoy it a lot and think it adds a lot to the site. Thanks again. My very best to you! Marly
April 29, 2010
6:37 am
Hey Marly, yes, the egg thing is difficult. You know, I’ve never whipped the silken before using it, so maybe I should try it at least one more time. Oh, and I’m going to try to gel some flax or white chia soon!
April 29, 2010
8:45 am
Wonderful vegan version of the brownie. My cousin is also vegan and she posts some amazing vegan recipes on our blog. Thank you for the kind words. I look forward to following you here. Have a great day. Cheers!
April 29, 2010
11:57 am
Hi Lazaro! Thanks for the comment. I’ll have to check out your cousin’s site. You should try this brownie – vegan or not…it’s delish!
April 29, 2010
12:53 pm
That brownie looks too amazing to be vegan! I want to frame that picture and put it next to the family portraits.
April 29, 2010
1:37 pm
[...] usually surprised when I say that we eat pizza, meatloaf and mac and cheese. Oh, and we also eat rocky road brownies, raspberry chocolate cheesecake, and a number of other sweets (in moderation). And these dishes are [...]
July 9, 2010
10:28 am