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Archive for the ‘brownies’ Category

Cheesecake Brownies

Posted by trktos on 10-May-2010

This year, I made a triple-batch of vegan cheesecake brownies for the Worldwide Vegan Bake Sale. They turned out okay … the recipe is from Bryanna Clark Grogan’s Vegan Feast newsletter (Dec ’03 – Jan-’04) , so I’m not at liberty to post it. Sadly, she’s no longer publishing her newsletter but back issues are still for sale. And who can ever have too many tried-and-true vegan recipes?

Anyway, I said they were “okay” … here’s what I learned and what I did differently from the recipe.

I used Silk Coffee Creamer for the soy milk in the cheese filling part.

I omitted the orange zest.

Because the coffee creamer was so much sweeter than soymilk, I attempted to cut back on the sugar in the cheese part, only to add some powdered sugar because the filling wasn’t sweet enough.

I used parchment, liberally. There is no way I could have de-panned them, had I not.

A triple batch is the perfect amount for two 9*13 and one 8*8 pans. I swear, pan sizes in Canada are screwy … don’t think I’ve ever seen a 9*11 pan.

I thought I had way too much cheese and I couldn’t bring myself to use it all. This was a mistake. Note to future self, trying this recipe again – use it all. The brownie part will rise up through some and the cheese filling will set. I repeat, USE IT ALL!

Another note to future self – maybe it would be wise to invest in one of those special “brownie pans” before trying a gooey brownie recipe again. This recipe, like many others, suffered from the “perfect on the outside, ‘raw’ in the middle” syndrome. I baked it longer than called for. I ended up saving out the middles (they were too gooey to send off for the bake sale) … these middles received a second baking in our new convection microwave and I feel a little guilty to confess – I think they were the best of the bunch!

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Apricot Cream Cheese Brownies

Posted by trktos on 9-September-2008


  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 6 tbsp unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup applesauce
  • 2 tbsp oil
  • 1/2 cup soy milk
  • 1 tsp vanilla
  • about 1/2 cup apricot preserves
  • about 1/4 tub Tofutti Cream Cheese


  1. Preheat oven to 350 degrees.
  2. Grease and line with parchment an 8*8 baking dish.
  3. Mix flour and baking powder in a large bowl.
  4. Mix together preserves and cream cheese in a separate bowl.
  5. Mix remaining ingredients in a third bowl.
  6. Add cocoa mixture to flour and stir until combined.
  7. Pour about half the brownie batter into the baking dish.
  8. Spread the preserve/cream cheese mixture on top.
  9. Cover with remaining brownie batter.
  10. Bake about 30 minutes or until brownies test done.


  • Modified from the first review (Duckbill’s) of this recipe.
  • The total weight for the filling ingredients was 210 grams, which was just enough.
  • Once cool, the filling in these was plenty sweet, so more cream cheese, less preserves would probably work, as well as preserves/jam from fruit that more traditionally mixes well with chocolate – cherry or raspberry come to mind.
  • These were wonderful, warm, out of the oven … but once they cooled, they were very sweet. Next time, I’ll use more cream cheese and less jam. Cream cheese and peanut butter would be good, too. (With maple syrup to taste, if using unsweetened peanut butter.)
  • These were also really good with the following for filling (omit apricot and cream cheese from ingredients list, of course): about 1/2 tub Tofutti Cream Cheese, about 1 tbsp Earth Balance, about 1 tbsp fresh grated ginger and 4-6 tbsp powdered sugar – soften ‘cheese’ and Earth Balance in microwave. Stir in ginger, add sugar to taste.
  • Also very tasty – about 1/4 tub of vegan sour cream, 2 – 3 tbsp cashew butter and powdered sugar, to taste.
  • Basically, this would be good with about a cup, to a  cup and a half, of any-flavored filling that goes well with chocolate. You want the filling to be about the same consistency as the batter, maybe a little more “spreadable”.
  • Don’t worry if the filling’s a little lumpy – it’ll even-out as it bakes.

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Bestever Vegan Brownies

Posted by trktos on 23-August-2008


  • 1/3 cup flour **more flour used further down in recipe
  • 1/4 cup oil
  • 1/4 cup water (or 1/2 cup margarine for oil+water)
  • 2/3 cup cocoa
  • 2 cups sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 cups flour
  • 2 1/2 tsp baking powder
  • 1/2 cup nuts (walnuts or pecans–optional) or 1/2 cup chocolate chips


  1. Preheat oven to 350F.
  2. Mix the 1/3 cup flour with water, cook until thick, and cool completely.
  3. Combine margarine(or oil/water) with stir in cocoa. Stir until smooth. Cool.
  4. Beat sugar, salt, and vanilla into cooled flour mixture. Then add the cocoa mixture.
  5. Mix together the 2 cups flour and baking powder and add to above ingredients.
  6. Bake in a sprayed 9 x 13 pan for 20-30 minutes.


  • For fudgey brownies, decrease flour to 1 1/2 cups, and baking powder to 1 1/2 tsp.
  • This deserves a credit, but I can no longer find it on the web.

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