Oh yes, this is only part one of brownie pudding, because, really, can one ever have enough brownie pudding?
But perhaps I should explain what brownie pudding
is, just in case it appears a contradiction in terms, since, by nature, pudding is of a mailable, fluid-like consistency, and brownies are formed squares, and, since one can't slice pudding or pour brownies, just how can one have
brownie pudding?
In recent weeks, we've had a renewed love affair with pudding. Pudding is incredibly soothing, comforting, and perfect for chilly fall nights when one wants to curl up with a bowl of something nostalgic. Pudding also lends itself especially nicely to healthy versions by its very nature, since its smooth texture creates a natural creaminess without even needing cream...
Somewhere along the line of pudding making, it dawned on me that Zach and I both like our brownies rather gooey and fudgy in nature... so what if I made brownies that were
really gooey? What if there could be -
brownie pudding? Brownie pudding filled with chocolatey goodness
and respectably healthy and nourishing ingredients?
Brownie Pudding 2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons light, unhydrogenated vegan margarine
5 tablespoons applesauce
1 cup cocoa powder
2 cups raw sugar OR 1 cup raw sugar and 1 cup date sugar
2/3 cup vanilla low-fat yogurt OR vanilla soy yogurt
2 teaspoons vanilla
~ Preheat the oven to 350 degrees. Coat an 8X8 baking pan with cooking spray.
~ Toss together the flour, baking soda, and salt.
~ In a small saucepan over medium heat, melt the vegan marg.
~ Stir the applesauce, cocoa powder, and raw sugar into the melted marg.
~ Stir in the yogurt and vanilla until smooth. (some beautiful white and black swirls will occur!)
~ Add the flour mixture, stirring until just combined.
~ Pour the mixture into the baking pan, and bake for 15 to 20 minutes - until the pudding is no longer soupy and wobbly, but a knife inserted in the center still comes out gooey. Serve warm, with whipped cream on top!
(We also discovered that brownie pudding layers beautifully with other confections... Hence, Part Two to follow soon...)
Oh yes, this is only part one of brownie pudding, because, really, can one ever have enough brownie pudding?
But perhaps I should explain what brownie pudding is, just in case it appears a contradiction in terms, since, by nature, pudding is of a mailable, fluid-like consistency, and brownies are formed squares, and, since one can't slice pudding or pour brownies, just how can one have brownie pudding?
In recent weeks, we've had a renewed love affair with pudding. Pudding is incredibly soothing, comforting, and perfect for chilly fall nights when one wants to curl up with a bowl of something nostalgic. Pudding also lends itself especially nicely to healthy versions by its very nature, since its smooth texture creates a natural creaminess without even needing cream...
Somewhere along the line of pudding making, it dawned on me that Zach and I both like our brownies rather gooey and fudgy in nature... so what if I made brownies that were really gooey? What if there could be - brownie pudding? Brownie pudding filled with chocolatey goodness and respectably healthy and nourishing ingredients?
Brownie Pudding
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons light, unhydrogenated vegan margarine
5 tablespoons applesauce
1 cup cocoa powder
2 cups raw sugar OR 1 cup raw sugar and 1 cup date sugar
2/3 cup vanilla low-fat yogurt OR vanilla soy yogurt
2 teaspoons vanilla
~ Preheat the oven to 350 degrees. Coat an 8X8 baking pan with cooking spray.
~ Toss together the flour, baking soda, and salt.
~ In a small saucepan over medium heat, melt the vegan marg.
~ Stir the applesauce, cocoa powder, and raw sugar into the melted marg.
~ Stir in the yogurt and vanilla until smooth. (some beautiful white and black swirls will occur!)
~ Add the flour mixture, stirring until just combined.
~ Pour the mixture into the baking pan, and bake for 15 to 20 minutes - until the pudding is no longer soupy and wobbly, but a knife inserted in the center still comes out gooey. Serve warm, with whipped cream on top!
(We also discovered that brownie pudding layers beautifully with other confections... Hence, Part Two to follow soon...)