It has certainly been a busy few weeks. The big move to NYC is finally over, all my clothing is put away, and my mixer has found its home. Originally I wanted to share my Cookie Dough Fudge recipe this week, but my fudge recipe just doesn’t look so nice on camera. I also should probably stop making fudge when it’s warm out, which seems to be a reoccurring pattern every spring and summer. So on to brownies it was. With my spare time before I leave for Europe (stayed tuned for more details!), I have lots of time to experiment in the kitchen. For quite some time I’ve been meaning to make vegan brownies and finally had the inspiration to after finding a vegan marshmallow fluff recipe. These brownies are fudgey, gooey, and the perfect treat that doesn’t make you feel too guilty for having more than one.
VEGAN FLUFFER-NUTTER BROWNIES
- 1 14oz can of chickpeas, rinsed and drained
- 1/3 cup of turbinado sugar, lightly pulsed for a finer texture
- 2 pitted dates
- 1/3 cup melted coconut oil
- ¾ cup cocoa powder
- 1 teaspoon vanilla paste
- 2 tablespoons of ground flaxseed + 4 tablespoons of water (let sit for a few minutes to thicken)
- 1 ½ teaspoons baking powder
- 1 teaspoon of instant espresso
- ½ teaspoon of salt
- Liquid from can of chickpeas
- ¼ teaspoon cream of tartar
- 1/3 cup granulated sugar or agave/honey
- 1/3 cup of your favorite nut butter
- Preheat your oven to 350 degrees
- In a food processor or high powered blender, combine the chickpea, sugar, dates, coconut oil, cocoa powder, vanilla, flax egg, and baking powder until a smooth batter forms.
- Pour your batter into a greased 8x8 pan. Bake for 20-25 minutes or until a toothpick comes out clean.
- While the brownies are baking, prepare your fluffer-nutter toping.
- Combine the chickpea water, sugar, and cream of tartar in a bowl for a mixer. Beat the combination using a high on high for 5-8 minutes.
- When the brownies are cooled, spread some of the fluff topping on top. Then melt, in the microwave, your favorite nut butter and drizzle it on top of the fluff.
- Note: Do not “frost” your brownies until you are serving them. The topping can make the brownies watery.