After only 2 nights of sleep here in Chicago, I am off to my next adventure – Devil’s Lake in Wisconsin! We will be camping and climbing with some good friends out there for the weekend! I’ve never been climbing before, but it is on my Fitness Bucket List, so I’m really excited!
Before I go pack the car for the drive up there I wanted to share this yummy recipes with you guys! I made some brownies to take along for everyone; shhh don’t tell them they’re vegan! The recipe came from Vegan Cookies Invade Your Cookie Jar; I tripled this recipe to have enough for everyone.
vegetarian, vegan, gluten-free, dairy-free, peanut-free, tree nut-free, seed-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free
- 3 oz of silken tofu (about 1/4 of the package)
- 1/4 cup soy milk
- 1/2 cup canola oil
- 1 cup sugar
- 2 tsp vanilla
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 Tbsp cornstarch (I used arrowroot powder)
- 1/2 tsp baking powder
- 1/2 tsp salt
- powdered sugar (optional)
Preheat oven to 325*F. Line an 8 x 8 inch brownie pan with parchment paper. Blend the tofu, soy milk, and oil in a blender until smooth. Use a spatula to transfer to the mixture into a large bowl. Mix in the sugar and vanilla using a fork. Sift in the flour, cocoa powder, cornstarch, baking powder, and salt (the recipe stresses the importance of sifting the ingredients to prevent clumpy brownies). Mix batter until smooth.
Transfer batter into pan and smooth the top with a spatula. The batter will spread during baking, so don’t worry! Bake for 30-40 minutes until an inserted toothpick comes out clean. Remove brownies and paper from pan and allow to cool on rack for 15 minutes before removing from paper and cutting. Sprinkle with sifted powdered sugar if desired and enjoy!
I had to try one before packing them up for the trip, and let me tell you, they are so rich and chocolatey! No one will ever know these are vegan!
See you all when I get back!