Butternut & Brownies…
Not together, but that probably wouldn’t be so bad. My life has been super busy & school starts next week, so my posting will probably be more sporadic. And the lighting will get worse as we progress into the dreariest of grey days here in rainy Portland.
Inspired by this post & the fact that I’d had a butternut squash in my apartment for what seemed like years, I made some roasted butternut fries. I’m not really a fan of fat-free things so I tossed the planks in a tablespoon of olive oil before placing them on the parchment-lined cookie sheet. After baking for about 45 minutes in a 450*F oven (turning them halfway through), they were done. I think that the ones that had a bit of color on them were tastier, though they were less visually appealing. Overall, I enjoyed them, but nothing beats a potato in my opinion. I sprinkled them with Cajun seasoning & served them with a blob of BBQ sauce & Vegenaise.
Onto the brownies! Since I am sugar-free, I don’t really crave sweets as much as I did before, but it’s always nice to have a little somethin’-somthin’ every once in awhile. And they’re fun to give to people you love, but don’t want to give diabetes to. The recipe is one I’ve tweaked over the years. It’s pretty open to switching things up. I haven’t tried it with agave yet, but it would probably work out well. Next time I will try these with coconut oil, which can only make foods more orgasmic!
Sugar-free Vegan Fudge Brownies
- 1 1/3 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup maple syrup
- 1/3 cup light oil
- 2 teaspoons vanilla
- 1/2 teaspoon espresso powder
- 1 cup walnuts
Preheat oven to 350*F. Line an 8 X 8-inch pan with parchment paper, then grease & flour it (you wouldn’t want these fudgy things to stick!). Set aside. In a medium bowl, stir together the flour, cocoa powder, baking powder & salt. Whisk together the maple syrup, oil, vanilla & espresso powder until combined. Pour the liquid ingredients into the dry ones & gently stir just until combined. Fold in the walnuts & spread into the prepared pan. Bake for 20-25 minutes. Chill until firm.
I baked mine for 20 minutes & they are super rich & fudgy. I keep them in the fridge because they are firmer that way. If you over-bake these, they’ll still be good, but will be cake-like. If that’s what you prefer, you can bake them for about 30 minutes.