Bountiful...

It isn't typically a word I'd associate with something as indulgent as brownies. Try wholesome, nutritous, delicous. Well maybe that last part fits... Fair enough.
Well here's a recipe I've adapted from that given on Vegetarian Times which sounded generally irresistable. Red velvet brownies they called them. My adaptation takes that a step further:

Red Velvet Brownies Take 21/2 cup whole wheat flour
1/3 cup cocoa powder (preferably Dutch Processed but cocoa is always good, no matter its acidity)
2 eggs
1/2 cup chocolate chips...or more
2 beets, peeled, boiled, blended
1/4 cup applesauce
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup agave nectar (or 1/2 cup sugar)
1 tbsp vanilla extract
1 tsp instant coffee (Nespresso or similar)

Combine all wet ingredients with sugar and add remaining dry ingredients, themselves whisked together, in 2 parts. Pour into prepared baking vesicle (I used a 9x9 parchment-lined pan) and bake for 20 or so minutes at 350, or until just firm and producing a dry toothpick-test. They rise very little, so the thicker the batter the thicker the product, so plan accordingly. 

Brownie Batter...Mmmm

Enjoi!

Relaxing with Brownies?...

Well, not in that way, but it's been a very long Tuesday (and week for that matter) so what better way to let it all go than to bake something good. It's not even a healthy recipe I made so it has to be even more relaxing than usual (it is still whole grain, so we're ok).

They were supposed to be S'mores brownies but I lacked Graham crackers so I substituted pretzel bits. Hoorah!

Yes to the relaxing effects of Cacao...

S'more Brownies of Mine

Courtesy of Joy the Baker and with inspirational pictures from Half Baked Baker

1 1/2 cups flour (white whole wheat, of course)

2 tsp baking powder

1 tsp salt

1/2 cup (1 stick) butter + 1/2 cup canola oil

6 oz unsweetened bakers chocolate, chopped

5 large eggs

1 1/4 cups brown sugar

1 cup cane sugar (white sugar)

2 tsp vanilla extract

1 cup broken graham crackers *But, I subbed about 1 cup of broken up pretzel bits

12-20 large marshmallows, broken in half, to coat the top of the batter

So many elements to savor...

Combine the butter and chopped chocolate in a small bowl over a simmering double boiler configuration, stirring to melt and combine each. Combine oil, eggs, and sugar in a medium bowl. Combine these two mixtures, adding the vanilla.

In a separate bowl combine dry ingredients (sift...) and add slowly to the wet mixture.

Preheat oven to 350 and empty batter into 13x9 or so inch pan, preferably lined with parchment, and top with crumbled pretzels. If you prefer, combine the pretzel bits with the batter prior to pouring, or swirl it in, layering slightly. Top with torn marshmallow bits, side by side.

Bake for about 30 minutes, but check, as they can easily be overcooked! Mine were a bit dry and cake-like (which may have been due to the fact that I first read teaspoons of baking powder as tablespoons, which I did correct, but...). They had nice flavor and texture nonetheless and were very well received. Oh, chocolate you are man's friend...

Dualism...

Well, here's a double post. Life has been hectic and I guess I finally fit something in that I wantedto do (or rather 2 things).

First, I visited the Nourish Inc. Restaurant in Lexington Mass. It's all about sustainable eating and the like so naturally a good deal of vegetarian, vegan, and pescetarian options grace the menu. I had a deliciously spicy, savory, Vegetable-Tofu Tagine over Whole-Wheat Couscous. My better half had a turkey burger (I know, she's not vegetarian, but it did look good). We split a serving of Phyllo Rolls stuffed with a light cheese and vegetable mixture - reminiscent of Spanikopita. Despite a very tempting Carrot Cake Special, we sided on two cups of excellent loose-leaf tea (green and Rooibos) for desert.

Sound good? besides the many tofu, tempeh, and sustainable options involving fish, our waiter was terrific; attentive and helpful if not a bit overly influential. But hey, that's part of the job, no?

There's even a healthy selection for the carnivorous consumer.

http://www.nourishlexington.com/news

So, now part deux...

I haven't baked for a while, so seeing the dismal remnants of a tropical storm outside my window, I decided to whip something up for my dad who just the other day said he had a hankering for brownies. I saw an excuse to experiments and declared Carpe Diem!

So over at Vegan Dad I think it was (but I may be wrong) I found a link to these Brownies.

They're fudgy, sweet, and perfect. They seem so healthy, but the enormous quantities of chocolate make me wonder...

Ah well, they taste good!

Have Cake Will Travel's Chocolate Brownies

(Butterscotch (or White) Chocolate Fudge Brownies)

Non-stick cooking spray
1 1/2 cups (263 g) mix of nondairy butterscotch (or white chocolate) and semisweet chocolate chips, melted and cooled

I used solely Semi-Sweet Chocolate Chips, by the way...

1 cup (255 g) sweet potato purée

And I used Pumpkin Puree, too - Cans are just so convenient
2 tablespoons (30 ml) canola oil
2 tablespoons soy creamer or nondairy milk
1 teaspoon pure vanilla extract
1/4 cup (30 g) powdered sugar
1/2 cup (60 g) light spelt flour
2 tablespoons (10 g) unsweetened cocoa powder
1/4 teaspoon fine sea salt
1/4 teaspoon baking powder
1/2 cup (88 g) mix of nondairy butterscotch (or white chocolate) & nondairy semisweet chocolate chips, optional

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with spray.
In a large bowl, combine melted chips, sweet potato purée, oil, creamer or milk, and extract.
In a medium bowl, sift together sugar, flour, cocoa powder, salt, and baking powder.
Fold dry ingredients into wet, being careful not to over mix. Fold in optional extra chips.
Place and level batter into prepared pan.
Bake for 28 minutes.
Let cool in pan, on a wire rack. Let cool completely in fridge before
slicing.
Enjoy cold, store in fridge.

Yield: about 12 brownies