Rocky Road Brownies

Are you ready to try something that will make your taste buds go crazy?

Honestly. I didn't know how these would turn out when I made them, but the end result was to die for. I based the brownie recipe off of this recipe from Buns In My Oven - talk about delicious. I did make a couple changes, like omitting the espresso powder and using whole wheat bread flour instead (it was all I had!), and they were great. They are so incredibly fudgey. You have no idea.

{veganize} Try using 4 flax eggs instead of the eggs and Earth Balance instead of butter.

People eyes were actually rolling when they tried these. There may have been some moaning, too (seriously!). I even had some of my residents knocking on my door to try them. Have you ever had a brownie that good?

I didn't think so.

Rocky Road Brownies
Makes one 9 x 13 pan of brownies


Ingredients
1 cup butter (I used Earth Balance)
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 t. salt
1 t. baking powder
1 T. vanilla extract
1 1/2 cups whole wheat bread flour
2 cups semi-sweet chocolate chips, plus extra for sprinkling on top
1 jar Smuckers marshmallow topping
A handful of raw pecans, chopped

Directions
1. Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.
2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
3. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until well combined.
4. Stir in the flour and chocolate chips until well combined.
5. Pour into prepared pan. Take the jar of Smuckers marshmallow topping and pour it all over the tops of brownies. Using a fork, swirl the topping into the batter until you see different swirls everywhere!
6. Sprinkle chopped pecans on top.
7. Bake for about 40 minutes, until a toothpick comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack. DON'T OVERCOOK! And make sure to check these around 30 minutes, because timing could be between 30-50 minutes.


Try them and let me know what you think! 
Much love, 

S'mores Cookies!

Last week, my good friend Elizabeth had a bonfire at her house. 

Let me start by saying just how much I love bonfires. There is something about sitting around a fire, keeping warm, and looking at the stars. Watching the sparks fly and ash fall. Watching the smoke rise to the sky. Chatting with friends. Maybe even cuddling with your significant other. 

Whenever I'm at a bonfire, I always want smores. It's tradition, right? I mean, what a fire without roasting some marshmallows?

Needless to say, vegans can't eat marshmallows. Although Dandies vegan marshmallows are delicious, I wanted to make something to take that everyone at the bonfire would enjoy and not be skeptical about. 

That's when these were invented!

First, I made a batch of Isa Chandra Moskovitz's graham crackers (pictured above). So delicious. Then I spread vanilla icing all over the top (you could substitute this for Ricemallow creme! Icing was all I had.) and drizzled each one with melted dark chocolate. 

Oh. my. goodness. 

These cookies were utterly DELICIOUS, and others at the bonfire agreed as well. And they had no idea they were vegan!

Sorry I don't have exact measurements. It's really however much you want to put on top. Do what your little heart desires.

S'mores Cookies
You'll need:
1 recipe Isa Chandra's Graham Crackers
Vegan vanilla frosting, or Ricemallow Creme
Melted dark chocolate

Directions:
To assemble, just spread each cracker with icing and drizzle with melted chocolate.
Enjoy!

Much love,