Fudgy Pumpkin Brownies
Oh hayyy, Monday.
This weekend I learned how to make tofu even better.
It involves adding a lot of chocolate. Yep, right into the brownie batter it goes and voila…you have some really good tofu. I also realized this weekend that the hard thing about vegan baking is that there is absolutely zero incentive to actually bake the batter.
Other weekend occurrences included (finally) deciding on a veil. My mom and I are the most indecisive people. I tell you again, wedding planning was not made for people like us. But we’re in the home stretch now. Hurrrrrrrrrrry December.
I guess I hadn’t had a good brownie in a while because I could not stop eating these. Meaning I went as far as even eating them for breakfast. One time Andrew’s grandma was eating some chocolate in the morning and he said to her, “Grandma, it’s too early for chocolate.” To which she replied, “it is never too early for chocolate.” That is what we call wisdom.
Wisdom is not when you buy 5 cans of Amy’s tomato soup because you can only find them in one grocery store and then you eat all 5 cans pretty much like 5 days in a row for lunch and now you’re all tomato-souped-out and it’s not even halfway through November. I don’t recommend doing that. What warm and cozy food am I supposed to eat for the rest of fall and winter?! Dilemma.
Have you ever realized how chocolate shavings are like makeup? They make every single dessert prettier. For reals. Think of one dessert that isn’t more aesthetically pleasing with chocolate shavings.
And now all I want to do is make pretty little truffles out of this brownie recipe because they would be insane. I mean like uber-fudgy-deliciousness in truffle form. And I’d have to cover them in chocolate shavings because there are still little bowls of mini Hershey’s chocolate bars all over my house that are leftover from Halloween and they are constantly yelling at me. So I need to get rid of them some way. And a little side note about Halloween candy, my dad hid Reese’s Peanut Butter Cups in random places around the house for me to find. Like he hid one in a spiral that he thought was my spiral only for my mom to get to work and have a PB cup fall out of her notebook. It’s the thought that counts.
Geez I’m gonna miss living at home. I’m thrilled to get married and to begin this whole married life thing…but that doesn’t make leaving your home any easier. I am so bad with change. Even though I’m so excited about say “i do”, there is still this 12-year old part of me that’s yelling, “I DON’T WANT TO LEAVE!” I tell you, I’m an emotional mess right now. And as the wedding gets closer, I’m sure my emotional-ness will only increase. So I’m thinking the amount of chocolate-containing recipe I share will also increase.
Prepare yourselves with ice cold glasses of (almond, hemp, soy, cow, coconut) milk.
- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 2/3 cup dark brown sugar, packed
- 1/2 tsp baking powder, packed
- 1/2 tsp salt
- 2/3 cup pumpkin puree, canned
- 1/2 cup slight heaping (1/3 block) lite firm or firm tofu
- 1/4 cup milk
- 3 tbsp canola oil
- 1 tbsp vanilla extract
- 3/4 cup chocolate chips
- Preheat oven to 325F. In a bowl, combine pumpkin puree, tofu, milk, canola oil and vanilla extract. Use an electric mixer to combine until the mixture is smooth. In a separate bowl, combine whole wheat flour, cocoa powder, brown sugar, baking powder and salt. Add dry ingredients to wet ingredients and combine until incorporated. Fold chocolate chips into the batter. Scoop batter into 2 greased, 9x5-inch loaf pans. Bake for 15-17 minutes, or until set and no longer jiggly (may seem a little undercooked when removed from the oven). Allow to cool 5-10 minutes before slicing.