Ingredients (use vegan versions):
- 2/3 cup vegan semi-sweet chocolate chips
- 1/2 cup vegan margarine, like spectrum spread OR, for a lower-fat version, use prune
- puree or applesauce in the equivalent amount
- Ener-G Egg Replacer equivalent of 4 large eggs
- 1/2 teaspoon salt
- 2 cups vegan sugar
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 5 large jalapeno peppers, minced
- 6 to 8 Thai chilies, minced (omit for a less spicy brownie)
- 3/4 cup walnuts, toasted and chopped (optional-- I'm not nuts about walnuts. ha. HOWEVER,
- chocolate chips can replace the nuts. Small pieces of candied ginger are good in this,
- too, and add extra heat! The Ginger People make a great product called "ginger chips.")
Directions:
This recipe is for those who like their sweets on the spicy side!
Preheat oven to 350 F. Lightly oil a
9x13-inch pan.
Melt marg. (if using) and chocolate
chips together in a double boiler. If
you are not using vegan margarine, melt the
chips in a bowl in the microwave in 20
second bursts-- BE CAREFUL NOT TO BURN
THEM!! Set aside to cool.
In a large bowl, mix the egg replacer
with the salt. Add the vegan sugar and
vanilla and beat until well blended. Add
the chocolate-butter mixture and stir
until just combined.
Add the flour and cocoa powder and mix
until almost blended. Fold in the
jalapenos, chilies and nuts or whatever
else you're using.
Transfer batter to the prepared pan and
bake until the top forms a cracked
crust and the inside looks slightly
moist, 30 to 35 minutes. Allow to cool, then
Cut into squares and dust with vegan powdered
sugar if you like, or frost them with
your favorite vegan frosting, or just
leave them be!
Makes about 12 large and very yummy
brownies.
Serves: 12 big brownies
Preparation time: 50 min or so
|
