Sometimes you just want steak. Most ominvores would say that when confronted with a vegetarian meal. The corollary for vegetarians presented with vegan brownies would probably be, “sometimes you just want butter and eggs … and milk chocolate.”
I will fully admit the error of my ways. I was trying to avoid the extra ingredient involved in making vegan brownies that well, didn’t taste just a little funky. I found a recipe that called for what was sitting in the pantry — cocoa powder, flour, sugar, oil, baking soda, and no need for the soy yogurt, etc. I also found a recipe for “macaroon brownies” — the regular kind, and I thought I could easily combine the two. Sad. That was the result. Sad.
I followed the recipe here:
- 2 cups unbleached all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
And proceed to combine and mix.
And then I departed for the recipe here:
Essentially, I mixed 4 cups of coconut with 1 cup of soy milk and 1TB of vanilla. I then poured half the brownie batter into the prepared, 9 x 13 pan and then dropped the coconut mixture evenly over the top and then poured the remaining batter over that.
I baked for about 30 or 45 minutes. Finally, from the oven, they looked intriguing, and I was so excited — a coconut brownie! YUM! Well, not so much. Paul though they were “okay” if a bit “dry” and then there was that odd “taste.” I’m guessing that was the old vegetable oil I was using… His recommendation — “these need frosting. Cream cheese frosting.”
The next day at Fred Meyer I purchased the powdered sugar and the tofutti cream cheese. I couldn’t remember if cream cheese frosting needed butter too (it does), but I didn’t want to buy it (Clevering penny-pinching strikes again!). At home, I tried to make the frosting without the butter. It was too glossy and just didn’t have the right richness. And tofutti has a bit of a funky taste. Apparently I have a refined palate these days. I reserved a little frosting for myself and then proceeded to taint the vegan “cream cheese” frosting with REAL butter. I topped off the brownies and added some more coconut for a flair. They passed the test and were even shared with work.
My pure vegan brownies were shared with the trash.
Lesson learned. Perhaps.