we’ve been getting alot of cold weather here lately (-10 F last night), which has prompted me to make lots of comfort food, like soups, stews, cornbread, etc. as i was scrounging for tasty recipes, i came upon this little gem. both eric and i are infatuated with the yumminess of this recipe.
and now, ladies and gentlemen, i give you *CHOCOLATE SYRUP* and *VEGAN BROWNIES*!
super tasty chocolate syrup! (make this beforehand and chill in the fridge in a jar or squeezy container)
- 2/3 cup unsweetened cocoa
- 1 2/3 cups white sugar
- 1 1/4 cups water
- 1 teaspoon vanilla extract
over medium heat, combine cocoa, sugar and water. boil for 1 minute. take off heat and stir in vanilla.
vegan brownies!
- 2 cups unbleached all-purpose flour
- 2 cups white sugar (i use about 1.5 cups)
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water
- 1 cup vegetable oil (i use about 3/4 cup, i like light olive oil ::shrug::)
- 1 teaspoon vanilla extract
preheat to 350. stir together the dry ingredients. add the wet ingredients. put in a greased/sprayed pan (make sure it’s the correct size for amount of batter). bake 25-30 minutes (mine always takes 35 or longer due to elevation and type of pan. also, it will take longer if you put in all the oil it calls for). *let sit 10-20 minutes* before cutting.
i must also note, you totally HAVE to use Hershey’s Special Dark Dutch Process cocoa powder…it is to die for! the brownies and syrup come out looking like asphalt, but oh so yummy! and if you can’t find special dark dutch process, use the best cocoa you can afford/find.
the syrup also makes super yummy soy hot chocolates and rice-milk hot chocolates, therefore i would say that it also makes good regular hot chocolates, too.
go try it! it’s super yummy and cheap! they are also from allrecipes.com, in case you’re wondering.
