Wow, it’s been a month. I’d tell you I’ve been busy, but I’d be lying. It has been an eventful month though. Don’t worry, I won’t disappear again. I have some great recipes to share for summer 🙂
What happened this May:
- My oldest brother got married! Now, I have a wonderful big sister : )
- Stephen graduated the SAME DAY from Penn State. And I had to miss it : / Bridesmaid duties.
- But then I helped him move out of his apartment in State College.
- I scheduled my classes for the first semester of my Global Environmental Policy program at AU.
- And bought the books for one of my classes… not including the one yet to be released. I also started to read one of said books… A Sand County Almanac by Aldo Leopold (it’s pretty fantastic).
These are celebratory brownies!
These are amazing brownies!
These are magical brownies! (No, not “special.”)
These are the brownies I never thought I’d ever be able to make from scratch 🙂
Let alone, make vegan.
They can be enjoyed by themselves. With a nice glass of your milk of choice. Or topped with a huge scoop of ice cream & some fudge sauce <—- yes, please. Brownie sundaes ❤
And make them I will, again and again and again for the rest of my life… so long as chocolate is available. I read an article recently that said the demand for chocolate is increasing so rapidly that the production of chocolate won’t be able to meet the population’s “needs.” Apparently, cocoa farmers/producers are straining their farms to produce greater quantities of cocoa than they realistically have the capacity to produce. AKA, the cocoa plants need more TLC than they’re receiving & are becoming weak. I wish I could remember where I read this. I’m sure, in our modern age, you can “GOOGLE” it.
1/3 Cup Chocolate Chips + (1/3 Cup Chocolate Chips optional)
1/3 Cup Cocoa Powder
4 Tbsp Coconut Oil
4 Tbsp Neutral Oil (Veg/Canola/Olive)
2 Ener-G Eggs
1 Cup Sugar
1 Cup AP Flour
1 Tsp Baking Powder (scant)
1/2 Tsp Salt
1 Tsp Vanilla
1/4 Cup Almond Milk
Line an 8×8 pan with parchment paper & preheat oven to 350.
In a double boiler, over low heat, melt chocolate chips with cocoa powder, coconut oil, and vegetable oil.
In a small bowl or measuring cup, prepare Ener-G eggs (or flax eggs). Set aside.
In a medium-sized, mixing bowl, combine flour, sugar, baking powder & salt.
When the chocolate is completely melted, add to dry ingredients.
Add the ener-g eggs, vanilla & almond milk.
Stir to combine completely. Add additional chocolate chips (for best results… aka chocolatey-ist) and stir.
Pour batter (it should be a bit thick) into lined pan.
Bake until toothpick/knife inserted in center comes out clean. EDIT: About 35 – 45 minutes.
I suggest checking on them every so often. I’ve baked them in a le creuset enamel pan & a glass pan and the time varied a bit.
Now cut them and….. (oh yeah, let cool a bit)…. NOW….
Okay, I’m running to the grocery store so I can make these again today. These pictures are making my stomach RAWR!!