Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats (19 page)

3 ounces firm silken tofu, like Mori-Nu
(¼ of the package)
¼ cup nondairy milk
½ cup canola oil
1 cup sugar
2 teaspoons vanilla
1 cup flour
½ cup unsweetened cocoa powder
1 tablespoon cornstarch
½ teaspoon baking powder
½ teaspoon salt

1. Preheat oven to 325°F. Line an 8 x 8-inch brownie pan with parchment paper; it should cover the bottom as well as curve up and cover the sides.

2. Puree the tofu, nondairy milk, and oil in a blender or food processor until smooth and fluffy. Use a spatula to scrape down the sides to make sure you get everything.

3. Transfer the tofu mixture to a mixing bowl. Use a fork to vigorously mix in the sugar. Add vanilla.

4. Sift in the flour, cocoa powder, cornstarch, baking powder, and salt. Use a spatula to fold and mix batter until smooth. Transfer the batter to the pan and smooth out the top. It’s okay if the batter doesn’t sink all the way into the sides and edges of pan, as it will spread during baking. Bake brownies for 30 to 32 minutes, remove the pan from the oven, and let the brownies cool for at least 15 minutes before slicing and serving.

Deluxe Cocoa Brownies

8 ounces plain vegan cream cheese,
softened
½ cup sugar
2 tablespoons arrowroot powder
1 tablespoon all-purpose flour
1½ teaspoons vanilla
⅔ cup chocolate chips; use mini chips if
available

1. In a large mixing bowl, using electric beaters, cream together the cream cheese and sugar until smooth. Add the arrowroot powder, flour, and vanilla and beat once more until smooth. Using a rubber spatula, scrape the entire mixture over the uncooked brownie batter, smoothing the topping evenly. Sprinkle with chocolate chips and gently stir the topping once more to distribute the chips into the topping.

2. Bake at 325°F for 35 minutes. Remove the pan from the oven and place it on a wire rack to cool. When it’s cool enough to touch, place the pan in the refrigerator to chill the brownies overnight or until firm. The easiest way to slice cooled fudgy brownies is to use a

Chocolate Chip Cream Cheese Brownies

regular disposable plastic knife, running it through the brownies, top to bottom, end to end. Store the brownies chilled and in a tightly covered container, letting them warm on the counter for 10 minutes prior to serving, if desired.

Morsels

 

For the best flavor and
texture, use arrowroot powder
in the cream cheese topping—
don’t substitute
cornstarch.

 

4 ounces bittersweet chocolate, melted
1 cup canned or pureed pumpkin (not
pumpkin pie filling)
¾ cup sugar
¼ cup canola oil
1 teaspoon pure vanilla extract
¾ cup flour
¼ cup Dutch cocoa powder
1 tablespoon tapioca flour (or arrowroot
powder or cornstarch)
¼ teaspoon baking soda
¼ teaspoon salt

FOR THE PUMPKIN LAYER:

 

¾ cup canned or pureed pumpkin
2 tablespoons tapioca flour (or use
arrowroot powder or cornstarch)
½ cup nondairy milk
⅓ cup sugar
1 teaspoon pure vanilla extract
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
A pinch of ground nutmeg
A pinch of ground allspice

1. Melt the chocolate (see page 24).

2. In a large mixing bowl, mix together the pumpkin, sugar, oil, and vanilla. Sift in the flour, cocoa powder, tapioca flour, baking soda, and salt and stir to combine, then mix in the melted chocolate.

1. Use a spatula to spread the brownie layer mixture into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.

2. Let the brownies cool for 20 minutes and then transfer the pan to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips, slice into wedges, and serve.

Morsels

 

A 15- or 16-ounce can
of pumpkin will equal the
amount of pumpkin
needed for this
recipe.

 

1¾ cups all-purpose flour
⅔ cup powdered sugar, plus extra to
decorate the bars
¼ cup cornstarch
1 cup nonhydrogenated margarine

3 tablespoons agar agar flakes
1⅓ cups water
1 tablespoon finely grated lemon zest
(from two large lemons)
⅔ cup fresh lemon juice
3 tablespoons arrowroot powder
1¼ cups sugar
⅛ teaspoon turmeric
¼ cup soy milk

1. Preheat oven to 350°F. Lightly grease a 13 x 9-inch baking pan.

2. Pulse flour, powdered sugar, and cornstarch in a food processor. Add margarine in spoonfuls and blend, 8 to 10 seconds, then pulse until the mixture resembles coarse meal. Sprinkle the mixture into the prepared baking pan and press it firmly into an even layer with slightly raised sides to hold in the filling. Refrigerate for about 30 minutes and then bake for 40 minutes; remove the pan from the oven and let it cool. Meanwhile, prepare the filling.

3. In a sauce pot, soak the agar agar in the water for 15 minutes. Meanwhile, zest your lemons and squeeze your lemon juice. Mix the arrowroot powder into the lemon juice to dissolve.