The Accidental Brownie #vegan

Upon my return from a week-long visit with Angel Boy 2.0, I arrived to an empty refrigerator and pantry. (Don’t worry, there was wine waiting for me, so it wasn’t a complete disaster.)

I was JONESIN’ for ANYTHING chocolate and simply didn’t feel like going to the store.

Instead, I scoured the cabinets to see what ingredients might jump out to create something at least halfway edible.

Whew! I found cocoa which was a MAJOR score, because obvs without it there could be no joy . Next, I scrounged together about a scant cup of flour. Cool. And brown sugar.

Here’s what I did:

In a bowl, I combined 1.2 cup cocoa, 3/4 cup brown sugar, 3/4 cup flour, 1.2 cup veg oil, 2 tablespoons black coffee since I had no vanilla and coffee complements the flavor of chocolate, 1.2 teaspoon baking powder. I didn’t want to dirty a mixer, so I used a fork to whisk it all together. It was a bit dry, so I added another tablespoon of black coffee.

I placed paper inserts in muffin tins, filled them 2/3 of the way, sprinkled the top with a little Himalyan sea salt,  and baked for 20 minutes @ 350 degrees.

When I took them out, they were still soft on the inside like a molten lava cake.

BUT EFFING DELICOUS. OMG.

I’M NOT KIDDING.

I ate two of them in a very self-congratulatory mood, and stored the rest in the refrigerator.

Now here’s where the magic must have happened.

As they set, they transformed themselves into the CHEWIEST, most intensely CHOCOLATY, FUDGEY, yummy bites of JOY that you’ve ever tasted. If I were making them for an event, I’d frost them, but on their own, they were amazing. The little bit of sea salt adds a sophisticated touch on the palate.

TRUTH.

You. Must. Try. This. Recipe.

You’re welcome.

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I’m salivating for more! Surrounded by some of my very own rock art.

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#vegan #chcolate #brownies #pleaseshare

The Accidental Brownie

1/2 cup cocoa
3/4 cup brown sugar
1/2 cup veg oil
Mix well with a fork.
Add 3/4 cup flour
1/2 teaspoon baking powder
Vanilla if you have it, or 2-3 tablespoons cold black coffee
Mix well. Spoon into lined muffin tins.
Bake at 350 degrees for about 20 minutes.
Let cool in pan and then finish in the refrigerator.
YUM.

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BEST BAKING HACK EVER.

Trust me.

This is SO easy. And SO awesome.

For realsies. This could be the BEST tip I’ve ever shared.

Did I conjure this up myself? I’m not 100% sure…but it’s too good to keep secret.

OK, say you’ve made a batch of Brownies (recipe below) or a One-Bowl Chocolate Cake or even an Hot Milk Sponge Cake (super light and fluffy).

Would you LOVE to drench your creation in a dreamy, creamy, fudge ganache?

Don’t have the time to make frosting from scratch? Or you’re out of powdered sugar? Don’t want to resort to that chemically-laden and overly processed frosting in a can?

No worries.

Here’s the ONLY ingredient you’ll need.

You probably have a package of semi-sweet chocolate morsels around, right? I mean, ‘cos who doesn’t, ya know what I’m sayin’?

SO AMAZING.

In one easy step, you’ll create a  to-die-for topping.

Ready? This is all there is to it…

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Photo by Enchanted Seashells, Confessions of a Tugboat Captain’s Wife

Take a handful of chocolate chips; I think this is about 1/2 cup.

Sprinkle the chips evenly over just-out-of-the-oven brownies (or cake).

Ya gotta do it while it’s hot enough to melt the chocolate. (See my special seashell table?I can make one for you, too!)

Simply take a butter knife or offset spatula and spread the melted chocolate chips gently over the top.

Look how glossy and shiny and YUMMY chocolaty good that looks.

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Photo by Enchanted Seashells, Confessions of a Tugboat Captain’s Wife

DELICIOUS-ness. Guaranteed.

A no-brainer, it’s a success EVERY time.

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Photo by Enchanted Seashells, Confessions of a Tugboat Captain’s Wife

It starts out soft and if you’re like me and store any leftovers in the refrigerator, the topping develops into a firm but not too hard coating that serves to protect and preserve each and every moist mouthful.

  • Works great on cookies, too.
  • I’ve never tried milk chocolate/mint chocolate/peanut butter chips, but I assume they’d be good; if you try them, let me know!

Here’s Princess Rosebud’s Brownie recipe. One bowl, super easy!

1/2 cup vegetable oil
1/2 cup brown sugar
1/2 white sugar
2 eggs
1 teaspoon vanilla
1 teaspoon cold coffee (I always use a bit of coffee with chocolate)
1/3 – 1/2 cup cocoa
1/2 cup flour
pinch salt
1/4 teaspoon baking powder
Option: 1/2 cup chopped nuts

Mix thoroughly oil, sugars, eggs, vanilla, coffee. Incorporate cocoa and mix well.
Add flour, salt, baking powder, and nuts, if desired. Stir together, but not too vigorously. Bake at 350 degrees for about 20-25 minutes just until the edges pull away from the pan. No one likes dry brownies!