4.26.2009

brownies, mandy, and the civil war.  


Attended civil war day yesterday in a dress and moccasins. mandy was there! talked to mr. haywood, frink, and tova. got a sunburn. took tons of neat black and whites for my class!
then we traveled down the road a few miles to Mandy's house. I baked her some gooey fudgey brownies, the first official tasty vegan fudge goo brownie! I found the recipe on martha stewart, in the healthy section. It has sweet potato puree, but I substituted canned pumpkin.
Here is the luscious-ness in text form.

Makes 12

  • 4 tablespoons (1/2 stick) vegan margarine (e.b.)
  • 2/3 cup natural unsweetened cocoa powder
  • 1/2 cup whole-wheat pastry flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2/3 cup sweet-potato puree (I used pumpkin)
  • 1 large egg (I used 2 TBS. flaxmeal & 3 TBS. water)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon instant coffee powder (omit)

Directions

  1. Heat oven to 350 degrees. Butter an 8-inch square pan; set aside. In a medium saucepan over low heat, melt butter. Remove pan from heat, and stir in cocoa. Let cool slightly.
  2. Meanwhile, in a small bowl, whisk together flour, baking powder, and salt.
  3. Stir in sugar and sweet-potato puree, then egg. In a small bowl, stir together vanilla and coffee until coffee is dissolved; add to cocoa mixture.
  4. Add flour mixture to cocoa mixture and stir until no traces of flour remain. Spoon into prepared pan; smooth the top. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes. Cool to room temperature before serving.

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