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Vegetarian Times

Vegan Fudge Brownies

October 26, 2006

Vegan Fudge BrowniesOkay, you all know that I strive never to be preachy or "in your face" about my veganism, but I just have to share this delicious recipe for vegan fudge brownies we just made.

The recipe is from the November/December edition of Vegetarian Times magazine.

Kevin and I whipped them up in no time at all and the result is pure brownie heaven. We thought they looked a bit small after we cut them to the size they said to, but trust me, any bigger and they’d be too much.

These little 1×1 inch nuggets are packed full of chocolatey goodness and are perfect size for dessert or a snack.

Fudge Brownies
Makes 24 vegan brownies

6 oz. unsweetened chocolate
1/2 cup vegan margarine (I use Earth Balance)
2 cups light brown sugar
2 5-oz. jars prune purée
1 1/2 cups flour
1 Tbs. baking powder
2 tsp. vanilla extract
unsweetened cocoa powder and confectioners’ sugar, for dusting

  1. Preheat oven to 350F. Line 9×9-inch baking pan with foil or parchment paper, and coat with cooking spray.
  2. Melt chocolate and margarine in microwave on medium power. Whisk in sugar and prune purée.
  3. Combine flour and baking powder in large bowl. Fold flour mixture into chocolate mixture. Add vanilla. Spread batter in prepared pan, and bake 20 to 25 minutes, or until top looks dry and brownie is just beginning to pull away from sides of pan.
  4. Cool in pan. Unmold, and cut into 1×1-inch squares. Sift cocoa powder over half of brownies. Sprinkle confectioners’ sugar over remaining brownies. Store in airtight container.

If you like your brownies soft and chewy; then you’ll love this recipe’s secret ingredient (sshhh … it’s prune baby food!) that keeps them moist and sweet. What’s more, the prune purée binds to the flour and sugar in the same way a fat would, meaning you only need half the margarine called for in traditional brownies recipes.

Per brownie: 170 calories; 2g protein; 5g total fat (2.5g saturated fat); 33g carbohydrates; 0mg cholesterol; 120mg sodium; 2g fiber; 22g sugar

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