Vegan Brownies a la Mode

I think a few of you may remember my failed vegan brownies earlier this year. They were a mess, more like chocolate banana soup than anything else. Well, I've come back from that miserable flop as a champion of vegan brownies, no longer sheepishly slinking into excuses about how difficult it is to make them fudgy and dense, but boastfully claiming to have made top-tier brownies that would make any anti-vegan confection connosieur swoon with delight upon tasting a single morsel. Oh yes, these are very good brownies, indeed. They are even better served over this incredibly smooth and creamy coconut milk ice cream.



Recipe below!

Coconut Milk Ice Cream

Ingredients:

2 15-oz cans coconut milk (not lite)
1 cup sugar
1 tsp vanilla extract

Directions:

Mix together coconut milk, sugar and vanilla extract. Cover and refrigerate overnight, then make according to your ice cream machine's instructions.

Brownies

Ingredients:

1/3 cup flour
2/3 cup water
1 pound tofu
1 cup chocolate chips
1 stick vegan butter
2 cups sugar
1/2 tsp salt
2 tsp vanilla extract
3/4 cup cocoa powder
1 1/2 cups flour
3/4 tsp baking powder
1 cup chopped walnuts
coarse sea salt for sprinkling

Directions:

In a blender, blend 1/3 cup flour, water, and tofu until smooth. Pour into a large pan and set aside.

In a medium pan, melt together chocolate chips and vegan butter over medium low heat, stirring almost constantly to keep the chocolate from burning. Add the sugar and vanilla extract, and stir until everything has melted together.

Meanwhile, heat the tofu mixture over medium heat, stirring occasionally. Once it starts to bubble, turn the heat off and stir in the chocolate mixture.

In a large bowl, sift together cocoa powder, flour, salt and baking soda. Add the tofu and chocolate mixture to the dry ingredients and mix together. Stir in walnuts.

Preheat oven to 350 degrees.

Spread mixture onto a well greased 9x13 pan. Sprinkle generously with coarse sea salt. Bake for about 35 minutes, or until a fork inserted into the middle of the pan comes out cleanly.

Serve with coconut ice cream!