Who’s the Big Winner?

It’s… Tami, from Oh, For Pete’s Sake! Tami said she would share her ultimate brownie sundae with Australian chef Curtis Stone. I hope he likes brownies! Tami, I will contact you via e-mail so we can arrange shipment of your brownies. Congratulations!

Want to know who I would share an ultimate brownie sundae with? John Ritter (from his Three’s Company Days) and Rick Moranis (from his Ghostbuster days). We would only need one spoon though :)

Thanks for all the brownie enthusiasm everybody! I hope to have another giveaway in 2011.

Batch of Brownies Giveaway!!! (You Know You Want Some)

With the holidays approaching it might be nice to enjoy some indulgence you don’t have to bake yourself, right? I have been stuffing my freezer (and belly) with oodles of brownies over the last several months. As a result, the fudgy brownie and I are quickly becoming enemies (can you imagine?). Writing a vegan brownie cookbook is challenging. Eating batch after batch of brownies is downright crazy nonsense. I want to share some brownies! Are you interested? Good!

You have the chance to win a batch of Peppermint Crunch Brownies:

OR,

A batch of Cookies-n-Cream Brownies:

To enter the contest, leave a comment below answering this question: “If you could share the ultimate brownie sundae with anybody in the world, who would it be?”

Be creative with your answers!!! I will randomly select a winner on December 16th. Due to cost and freshness issues, this contest is only open to folks living in the US. Sorry :(

**If the selected winner happens to be gluten-free, I can substitute my Double Chocolate Ultra Fudgy Gluten-Free Brownies instead. If the winner happens to be soy-free, I can work around that too.**

Good luck! I am looking forward to your responses!!!

“G” is for Gluten-Free Super Fudge (Double Chocolate) Brownies!

As many of you know, I am currently in the midst of an exciting, yummy project: I am writing an all-vegan brownie cookbook! My hope is to have 50 recipes ranging from Rice Crispy Treat Brownies to more complex Neapolitan Brownies (plus some ice cream and toppings recipes). My kitchen is often a mess of cocoa powder, flour, melted chocolate, and dirty brownie pans. The project has been challenging, fulfilling, and tasty all at once. The greatest challenge so far has been crafting a gluten-free brownie recipe that knocks my socks off (and perhaps back on again?!). I did a ton of research on gluten-free baking and had a few successful attempts, but they weren’t 100%. When I was baking with Kittee last week, she offered up her gluten-free wisdom. I was able to use my standard brownie recipe and substitute gluten-free flours (plus the mighty xantham gum) to make an incredibly awesome brownie:

Ooooooooooh yeeaaaahhh. Those are vegan white chocolate chips dotting super fudgy brownies. Good stuff. I think I like these better than my standard double chocolate brownies! Unfortunately, I can’t share the recipe since it will be in my book, but if you want to sample one of my recipes, check out this post for Grahamy Mallow Brownies! I’m off to whip up more brownies now!

One Thing and Another Thing

Oh hey! How’s it going everybody? Guess what? There’s a pretty exciting and awesome conference happening in Portland next year! Have you heard?

*Workshops
*Discussion Panels
*Speakers
*Special Events
*Vegan Food
*And more!!

Take a peek at the conference agenda! Are you excited yet? You better be.

Oh! And here’s my newest brownie creation for my book:

Neapolitan Brownies! Chocolate, strawberry, and vanilla: all in one brownie!!!

 

Grahamy Mallow Brownies

You don’t need a campfire to enjoy the delicious trio of chocolate, graham crackers, and marshmallows. While it is less official to make s’more-like treats in your kitchen instead of the wilderness, your happy tummy won’t know the difference. These treats are definitely not the healthiest indulgence, but who cares? Sometimes you need a decadent, sweet, melt-in-your mouth dessert. And besides, these brownies are loaded with whole grains (from whole wheat pastry flour and oat-based graham crackers), hemp seeds (if you use hemp milk), flax seeds, and antioxidant-rich dark chocolate. So there.

Recently, Chicago Soy Dairy sent me two bags of fluffy, puffy Dandies marshmallows as part of a promotional project: folks who received the Dandies agreed to create recipes and post them on their social networking sites (Facebook, Twitter, a personal blog, etc). Since I am working on writing a vegan brownie book, I figured I’d use some of the Dandies for a brownie recipe. Yes, I realize that s’mores brownies are not a new idea, but nonetheless, they are yummy and fun to make.

Grahamy Mallow Brownies

For the graham cracker layer:

1 cup vegan graham cracker crumbs (such as these)
3 Tablespoons vegan margarine (I used Earth Balance), melted
1/4 teaspoon cinnamon (optional)

For the marshmallow layer:

1 1/2 cups vegan marshmallows (such as Dandies)

For the brownie layer:

2/3 cup chocolate non-dairy milk (I used Tempt hemp milk)
3 Tablespoons finely ground flax seeds (the finer, the better)
1/2 cup vegan margarine
1/2 cup organic dark chocolate chips
1 cup unrefined sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons pure chocolate extract (optional)
1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
Extra graham cracker crumbs for sprinkling on top of finished brownies (about 1-2 Tablespoons)

Directions:

1. Preheat oven to 350 degrees. Line an 8×8″ baking pan with parchment paper (bottom and sides). You could also lightly grease the pan but parchment paper makes removing the brownies from the pan MUCH easier, especially if you want clean slices once they cool.

2. In a small bowl, stir together the graham cracker crumbs, first measure of margarine, and cinnamon (if using). Press the mixture evenly into the bottom of your prepared pan and set aside.

3. In a glass measuring cup, whisk together the chocolate milk and ground flax seeds. Set aside to thicken.

4. Place second measure of margarine and the chocolate chips in a large microwave-safe bowl. On medium power, cook the mixture until melted, stirring in 30 second intervals.

5. Add flax mixture, sugar, and extract(s) to the chocolate mixture and stir well.

6. Add whole wheat pastry flour, baking powder, and salt to the bowl and stir until all ingredients are incorporated. The batter will be very thick.

7. Sprinkle marshmallows over the graham cracker crust. Pour brownie batter on top and gently spread with a spatula to evenly distribute. Don’t worry if some of the marshmallows end up on top of the batter.

8. Place pan in the oven and bake for 28-30 minutes. The marshmallows will puff up to at least three times their size while baking, but once out of the oven they will be a nice, melted gooey layer in the pan. There is no need to test for doneness with a toothpick. The brownies will still be a bit jiggly in the middle, but they will set up properly while cooling. Place pan on a cooling rack.

9. Sprinkle the warm brownies with extra graham cracker crumbs. Once completely cooled, place pan in the freezer for a few hours to finish setting the brownies. Then, carefully lift brownies out of the pan (if you used parchment paper to line the pan), slice into squares, and enjoy! Store brownies in an airtight container in the refrigerator or freezer. They taste delicious right from the freezer – no need to thaw!

Makes 16 small or 9 large brownies.

Many thanks to Chicago Soy Dairy for the Dandies!!