Wednesday, 3 November 2010

DELUXE COCOA BROWNIES WITH VANILLA ICE CREAM AND HOT FUDGE

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Delux Brownie with Vanilla Icecream and Hot Chocolate Fudge Sauce 002 Not for the faint hearted. This is a sweet and gooey and rather hefty desert. Every week I ask Mike to pick out a sweet for me to make him for the week. This one week he picked out the Deluxe Brownies from Vegan Cookies Invade Your Cookie Jar. Then I say “how about I make some ice cream and pour hot fudge sauce on it”. Not sure what I was expecting but I didn’t get “No, that sounds too indulgent”, it was more like “to the kitchen now”. So off to the kitchen we went. We made the brownies which turned out great. These are some of the best brownies I have ever had. They are soft and moist on the inside but crunchy on the outside. I think the addition of silken tofu is a great touch and really enhances their texture. They taste really good warm out of the oven or a quick blast in the microwave. The Vanilla Ice Cream and Hot Fudge recipes came from Vegan Scoop and were both stunning. Since we have bought a ice cream maker it’s on every weekend and we’ve become a house that always has home made ice cream in the freezer. This is a simple ice cream as I didn’t want anything to over power the brownie and hot fudge. Just something to enhance it and the coldness of the  ice cream matches so nicely with the warmth of the brownie and hot fudge. The hot fudge itself is so velvety and chocolaty, completely yum. Makes a lot too!

Deluxe Cocoa Brownies

Makes 12 Brownies
Ingredients
  • 85g (1/4 packet) firm silken tofu
  • 1/4 cup non-dairy milk
  • 1/2 cup canola oil
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp salt
Directions
1. Preheat oven to 160°C (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, non-dairy milk, and oil (it should be at room temperature!) 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.
  Delux Brownie with Vanilla Icecream and Hot Chocolate Fudge Sauce 003

Vanilla Ice Cream

Makes approximately 600g
Ingredients:
  • 1 cup (235 ml) soy milk, divided
  • 2 tbsp (16 grams) arrowroot powder
  • 2 cups (470 ml) soy creamer
  • 3/4 cup sugar
  • 1 tbsp (15 ml) vanilla extract
Directions:
1. In a small bowl, combine ¼ cup (60 ml) soy milk with arrowroot powder, and set aside.
2. In a small pan, over medium heat, stir brown sugar, butter, vanilla for 3-4 minutes, until butter melts, sugar dissolves, and the mixture is bubbly. Pour in ½ cup (120ml) soy creamer and whisk until smooth, the remove from heat. Set aside.
3. Mix 2 cups (470ml) soy creamer, remaining ¾ cup (175 ml) soy milk and sugar in a sauce pan over low heat. When it starts to boil, remove from heat immediately and add the arrowroot mixture. The liquid should thicken.
Add the vanilla extract to the cream and whisk gently.
4. Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions.
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Hot Fudge

Makes approximately 2 cups
Ingredients
  • 2 cups (400g) organic cane sugar
  • 1 cup (150g ) brown sugar
  • 1 cup (80g) cocoa powder
  • 1/2 tsp salt
  • 1/4 cup (30g) all purpose flour
  • 1/4 cup (55g) non-dairy margarine
  • 1 1/2 cups (355ml) water
  • 1/2 tsp vanilla extract
Directions
1. Mix dry ingredients, through flour, in a large saucepan. Add butter and water.
2. Over low heat, bring mixture to a boil and cook for 10 minutes. Remove from heat, then add vanilla and stir. Serve immediately, or let sit for a few minutes to slightly thicken.
Delux Brownie with Vanilla Icecream and Hot Chocolate Fudge Sauce 001
Vegan Mofo 2010 Day 3 recipes come from:
Deluxe Cocoa Brownie:
Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats
by Isa Chandra Moskowitz and Terry Hope Romero
Vanilla Ice Cream and Hot Fudge:
The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing (Paperback)
by Wheeler Del Torro
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