Fudgy Glazed Vegan Brownies

Brownies.  They embody everything rich, decadent, and indulgent.  I have been making my family's "Five Virginia Brownies" for 15 years.  I'll post about those one of these days.  :)

I've been eyeing a different sort of brownie recipe for a few years-the lowly eggless and butter free variety.  It's difficult competing against butter and eggs, especially in brownies.  I've tried many vegan brownie recipes, but this one is the first that has even come close to its butter and eggs cousin.  I'm not saying it tastes exactly like the butter and eggs variety, but it is good.  It is moist, rich, fudgy, and just down right delicious.  I'm still "playing" with the recipe, but if you're up for a surprise, try this one out.  You won't be disappointed and you can have one, knowing that your cholesterol won't skyrocket.   Or you can be like me and have one with homemade Butter Finger ice cream... :)

The recipe has been modified from the following:

http://mommyimhungry.blogspot.com/search?q=brownies

I've got some pointers on how to make this recipe even better.  You've got to remember that when you cook eggless and butterless, you must be willing to "tweak."  The glaze was too runny, so I cut back on the milk.  The batter was too dry, so I added some soy milk and water.  Think about different types of "binders" and capitalize on strong flavors...in this case...cocoa!

My recipe:

 

Note:  The brownie mix (when mixed together) will be crumbly and dry.  Don't worry about that.  Just press it into the pan evenly.

Make the frosting first and put it in a container in the freezer while making the batter and baking.

Chocolate Glaze

6 tablespoons unsweetened cocoa powder

1/2 c. Vegan butter (Earth Balance is great)

2 c. powdered sugar

1/3 c. plain soy or almond milk

1 tsp. vanilla extract

Sift powdered sugar and cocoa.  Melt all above ingredients in a small sauce pan over medium heat.  Whisk constantly until smooth (about 3-5 minutes).  Place in a plastic container and place in freezer.

Preheat your oven to 350 degrees.  Grease a 9x13 glass (Pyrex) pan.

Brownie Batter

1/2 c. canola oil

1/8 c. plain soy milk

1 tbs. water

1 1/2 c. white sugar 

2 tsp vanilla extract

2 c. flour

1/2 c. unsweetened cocoa powder

1 1/2 tsp. baking soda

1/2 tsp. salt

2 medium zucchinis shredded

1/2 c. chopped walnuts (optional)

Mix together liquid ingredients in large bowl. 

Add sugar to the liquid ingredients and mix well.

Sift together flower, cocoa powder, baking soda, and salt.

Add dry ingredients to wet and mix until combined.

Fold in shredded zucchini and walnuts if using.

Press evenly into greased pan.

Bake for 22-25 minutes or until brownies spring back gently when touched.   (Do not over bake!)

Allow to cool completely.  Frost with glaze from freezer.  Place entire pan (covered) in the refrigerator for several hours or overnight.  Cut into squares and serve.  These brownies do very well after they have "served time" in the fridge. :)  The flavors and glaze mingle together, creating a very fudgy and rich brownie.  Enjoy!