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| Fudgie Wudgie Blueberry Brownies |
Even after a sugar laden week, I ended up making Fudgie Wudgie Blueberry Brownies from Veganomicon
because I was asked to contribute a dessert for my dear friend Elizabeth's birthday party last night. Most people like brownies right? I was hoping they would be enough of a variation on the standard chocolate dessert to not be boring and I think they turned out well. Nice and fudgy. I must admit that I was in a bit of a hurry and instead of greasing the pan with Earth Balance I used olive oil spray. I didn't think anyone would notice but my husband took a bite and had a strange look on his face. No one at the party seemed to mind but I guess I won't be doing that again.And take a look at this Pumpkin Pie Brownie that Jeannette made this week! I want a piece of that!
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| Pumpkin Pie Brownie |
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| Pumpkin Pie Brownie |
. The authors were generous enough to post this recipe on their blog: I have been looking at this picture for weeks now, in a bookmarked tab, so it’s finally time to attempt it. I wanted to do it by the book; I even went out and bought plain soy milk! But, my canned pumpkin turned out to be canned sweet potato. :) For the recipe, I measured 1 cup from the 15 oz. can for the pumpkin layer and used the remaining canned sweet potato in the brownie layer. It was probably a rather scant cup. Also, I omitted the ginger (don’t like) and added extra nutmeg (love).
This was definitely a success! My taste-testers were unanimous and exuberant in their praise. “Pumpkin pie -- followed by chocolate!” The brownie bottom is fantastic (the melted chocolate has a lot to do with this). The pumpkin layer was good, too, but I think I might add either a bit more sugar or some maple syrup next time. It just could have been a little sweeter. Maybe it was the sweet potatoes or maybe it was the missing ginger.
Anyway, I never would have imagined that something without eggs and butter could taste so good! I will definitely make this again.
