Who am I kidding? There’s nothing short about that recipe name! But it IS sweet! And this post will be short. Together: short and sweet!
Short post today because I’ve been up to my plant-powered eyeballs all week: prepping food samples for my book launch at Chapters tomorrow, preparing for in-laws visiting, and planning for when I take off to Summerfest. Add that to daily life as a mom-of-three and the word “busy” just scratches the surface.
So, enough jibba-jabba. Today you’re getting the recipe for my Creamed Cheese Brownies with Salted Dark Chocolate Topping (from LTEV). Despite the name, there is NO vegan cream cheese in them (remember, I don’t use these vegan subs in LTEV). These brownies are being tweeted left, right and centre lately, so here they are!
Creamed Cheese Brownies with Salted Dark Chocolate Topping wheat-free, soy-free RECIpage link here.
No processed vegan cream cheese to be found in these deep, rich, fudgy brownies. Cashews stand in for a cream cheese–like layer, which takes these brownies to, “OMG these are freaking good!” ’Nuff said—go make them.
Creamed Cheese Layer:
1 cup soaked cashews
2 tbsp freshly squeezed lemon juice
3 tbsp water
1 tbsp pure maple syrup
2 tbsp vanilla non-dairy yogurt (if using coconut yogurt instead of soy, add another 1 tsp lemon juice)
1 tsp pure vanilla extract
1/8 tsp (rounded) sea salt
1 cup + 2 tbsp sifted (or light) spelt flour
¾ cup unrefined sugar
½ tsp sea salt
1/3 cup cocoa powder
1 ½ tsp baking powder
1 tbsp arrowroot powder
3 tbsp pure maple syrup
1 tsp pure vanilla extract
¼ cup + 1 tbsp plain or vanilla non-dairy milk
3½ tbsp neutral-flavored oil
1/3 – ½ cup chocolate chunks (use a good quality dark chocolate bar, and break/ cut into small chunks)
Few pinches coarse sea salt
Preheat the oven to 350°F. Line an 8-inch square cake pan with parchment paper. Prepare cream cheese layer: Puree all those ingredients with an immersion or high-speed blender until very, very smooth (a mini food processor can also be used, but it usually doesn’t produce as smooth a texture as does an immersion blender). Process for several minutes, if necessary, until very smoothed out. Prepare the brownie layer: In a separate bowl, combine the flour, sugar, and salt, and sift in the cocoa and baking powder. In a small bowl, first combine the arrowroot with the maple syrup, stirring until smooth, then add the vanilla, milk, and oil. Add the wet mixture to the dry. Stir until evenly mixed and thick. Transfer about two-thirds of the mixture to the prepared pan. Use a square of parchment to help the press mixture into the pan evenly and spread it out. Spread the cream cheese layer over the top. Then, as best as you can, spread the remaining brownie batter over the cheese layer. You can take pieces and lightly spread first with your fingers and place in patches over the cream cheese layer—and it doesn’t have to fully cover; there can be spaces—most will fill in and come together while baking. Add the topping: Place the chocolate chunks on top, and then sprinkle with the salt. Bake for 28 to 30 minutes. Remove from the oven and let cool in the pan, running a spatula around the outer edge to loosen. (The brownies will appear not fully cooked, but do not cook longer—I repeat, do not cook longer! Instead, let cool and they will become fudgy!) Once cooled, score the brownies with a sharp knife to ease cutting the chocolate before it completely hardens. Then refrigerate brownies to cool more, cut into squares and dig in! Makes 16-20 brownies.
If This Apron Could Talk: Trust the baking process! The amount of batter used for the base—and then topping— looks like it cannot possibly fill out to form a beautiful brownie. Lucky for us, the oven creates some magic in about half an hour!
Enjoy your weekend, and enjoy the brownies. Tweet ’em, stumble ’em, pin ’em… just be sure to BAKE ’em! :)(and for those of you asking, here is how you can subscribe to my posts!)