Thursday, October 4, 2012

Mocha Fudge Brownies

As I kid, I was warned not to lick the extra batter from the bowl when my mom made brownies, in case of salmonella in the raw eggs. Be forewarned: you will want to lick up every last bit of batter from this vegan brownie recipe, and you safely can! Just a hint of Kahlua (yes, it's vegan) makes these fudgy brownies extra decadent.

For the brownies:
  • Cooking spray
  • 1 ounce dark chocolate*
  • 3 and 1/2 tablespoons vegan butter
  • 1 cup vegan sugar
  • 1/2 cup unsweetened cocoa
  • 1 tablespoon instant coffee granules
  • 2 tablespoons Kahlua
  • 2 teaspoons vanilla extract
  • 2 Ener-G eggs
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
For the glaze:
  • 2 tablespoons vegan sugar
  • 1 tablespoon water
  • 1 tablespoon corn syrup (such as Wholesome Sweeteners)
  • 2 teaspoons vegan butter
  • 1 ounce dark chocolate*
  • 1 teaspoon Kahlua
1. To prepare the brownies, chop 1 ounce chocolate and combine in a large microwave-safe bowl with 3 and 1/2 tablespoons butter.  Cover and microwave until nearly melted (about 40 to 60 seconds).  Stir with a whisk until completely melted.

2. Add 1 cup sugar, the cocoa, the coffee granules, 2 tablespoons Kahlua, the vanilla, and the Ener-G eggs.

3. Lightly spoon the flour into dry measuring cups and level with a knife.  Combine the flour in a large bowl with the baking powder, baking soda, and salt.  Add the chocolate mixture and stir just until moist.

4. Coat the bottom (but not the sides) of an 8-inch square baking dish with cooking spray.  Spoon the brownie batter into the pan, spreading to the edges if necessary.

5. Bake at 350 degrees for 22 to 26 minutes, or until a wooden pick inserted in the center comes out almost clean.  Let the brownies cool completely in the pan on a wire rack.

6. To prepare the glaze, combine 2 tablespoons sugar in a small microwave-safe bowl with the water, corn syrup, and 2 teaspoons butter.  Microwave for 30 to 40 seconds, until the sugar dissolves, stirring once halfway through.

7. Chop 1 ounce chocolate and add to the glaze, along with the remaining 1 teaspoon Kahlua, and stir just until the chocolate melts.  Spread over the brownies evenly, and let cool for at least 20 minutes before cutting into squares. Nutrition info below is for 16 small squares, but go ahead and slice into 8 larger pieces for a decadent afternoon treat.

*Choose a semisweet dark chocolate (about 70% cacao). Chocolate with a higher percentage of cacao than that will be too bitter for this recipe.

Nutrition Info:
16 servings (1 brownie), Calories 146

Tasting Notes:
These lived exactly up to their name. Like a brownie at the edges, but closer to chocolatey, chewy fudge in the center. Because I'm a big fan of Kahlua, I'd add more to both the batter and the glaze, although others might consider the current amounts to be plenty.  Because these are so chewy and dense, consider adding nuts for crunch and contrast. No real complaints though; rich little bites.


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