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Vegan Boardwalk Brownies

Dice click midair, shatter apart, splatter across the board, spill over the edge. Snake eyes. Park Place’s wrought iron elevator grill splits under your aquiline nose—that living fossil of two centuries’ eugenic machinations, sharp as the rim of a crystal champagne flute. Sidle over Luxury Tax, advance token to Boardwalk.

Brash. Opulent. Unapologetic. Boardwalk brownie turns heads and heads can’t turn away. Rich as a Mafioso. Dense as the cerebrum of hired muscle. Dark as deals made under Draconis rising. Thank your slithering stars. A monopoly on the northeastern neighborhood for full immunity and 50% rent payments on Marvin Gardens? Done.

I land on New York Avenue double hotel megalopolis, but two theobromalicious bites of brownie dissolve the pain, if not the debt. Chocolate nuggets the size of hotel tokens materialize in each mouthful, unexpected and welcome as Chance: You inherit $100.

I once believed the brownie game would be won with one, decisive recipe, but I see now it’s all a matter of deals and dice. This round chooses oil for Earth Balance. Tofu for flax. A roll of the black-eyed cubes and I land on Boardwalk. But a quarter angle’s gyration to the throw, a 1.7% increase in humidity, and these could very well have been Reading Railroad brownies.

Vegan Boardwalk Brownies

Boardwalk Brownies

Adapted from Vegan Cookies Invade Your Cookie Jar 

Pantry

  • 3 ounces firm silken tofu (I used ¼ package of Mori-Nu)
  • ¼ cup nondairy milk
  • ½ cup vegetable oil
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 1 cup flour
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3.2 ounce bar of semisweet or bittersweet chocolate (I used 65%), roughly chopped into large chunks

Method

Preheat oven to 325° F. Line an 8×8 baking pan with parchment paper, covering the bottom and sides.

Blend the tofu, milk, and oil in a food processor or blender until satin smooth, occasionally scraping down the sides with a spatula. In a large bowl, thoroughly combine the tofu mixture and sugar with a fork. Stir in the vanilla.

Sift the dry ingredients over the wet and sprinkle in the chocolate chunks. Gently fold the batter with a spatula until just combined. Smooth the batter into the prepared pan. Bake for 30-35 minutes. The top should be dry and cracking but a toothpick inserted into the center will come out rather gooey. Brownies will set as they cool.

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