Thursday, April 25, 2013

Fudge Brownies (Little Debbie Inspired)

Growing up most of us had a snack item in our lunches and it was always the best end or even beginning to our meal. We looked forward to that treat and crossed our fingers that mom or dad didn't forget it. Little Debbie is the queen of snack items, there is a vast variety to choose from and something for everyone to enjoy. When I wanted that snacking surprise in my lunch, I confess that the Fudge Brownies were my FAVORITE! They were perfectly chocolaty, moist, and had the illusion of nuts on top...for a choco-holic, perfect. This recipe shows that our childhood favorites can be made into comforting vegan treats as well. With a rich ganache topping twist and indulgent fudgey brownie, this snack treat makes for a perfect ending to your or your kiddos lunch. Completely craveable, serve with your lunch or a big glass of vegan milk and enjoy!

Fudge Brownies 
(Little Debbie Inspired)


-1 cup flour 
-1/2 cup unsweetened cocoa powder
-1/2 teaspoon baking powder
-1/2 cup sugar 
-1/2 teaspoon salt
-1/2 cup firm tofu
-1/2 cup applesauce
-1/3 cup + 1 Tablespoon oil (of your choice)
-1/4 cup vegan milk
-2 teaspoon pure vanilla extract

-8 oz vegan chocolate, chopped or chips
-1/2 cup coconut or vegan milk (full fat, canned coconut milk)
-1/2 Tablespoons vegan butter
-1 teaspoon vanilla
-1 Tablespoon corn syrup
-Pinch salt

-1/8 cup chopped walnuts, minced


Heat Oven to 325 Degrees

Combine all your brownie ingredients (except the flour) in a food processor or blender and blend until smooth. Pour in flour and on a low or dough speed until combined together. 

Brownie Batter
Once you have the brownie batter, pour into 8×8 baking pan that has been greased well and cook for 15-20 minutes. 

Baking Brownies
Let them cool in pan until ready to handle and cut into 6 brownie bars or 12 small brownie squares. For appearance sake you can make the portion line between the large bar to create the appearance of two servings with a knife. (Just make a lightly indented line with a butter knife, optional)

In a small saucepan, heat the all the ganache ingredients over medium heat just until it boils. Immediately turn off the heat once melted. Whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use. 
Dip the tops of the brownies in the warm chocolate glaze and set on a sheet pan or plate. Top each of the brownies with the minced walnuts. (There will be leftover ganache...I know horrible! But perfect for vegan ice cream or shakes.) 
Freshly Dipped and Topped Brownies
Chill, uncovered in the refrigerator, at least a couple hours to set the glaze. Serve the fudge brownies chilled with a big glass of vegan milk and enjoy!

Fudge Brownies
(Little Debbie Inspired)

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