Extra Fudgy Brownies

I love brownies.  I've got an abundance of brownie recipes on this blog.  Without even looking, I bet I have no less than ten different ones.

When it comes down to it, that's probably too many.

I'm a blogger.  I'm supposed to have favorite recipes that I keep coming back to and making new variations of.  Like adding caramel to my favorite cookie recipe or adding vanilla beans to my favorite cupcake.

The thing is, I have a bit of trouble finding that favorite recipe.

These Extra Fudgy Brownies are no exception.  I wouldn't say they're my absolute favorite brownie recipe (I'm not sure I'll ever find one like that), but they do rank high on the list.  Expecially for the fudgy factor.

Imagine the fudgiest brownie yuo've ever had, and then imagine it underbaked a bit.  That is what I'm talking about.  If you don't like cakey brownies, these are perfect for you!

Extra Fudgy Brownies

• 1/2 cup cocoa powder
• 1/2 cup whole wheat pastry flour
• 1/2 cup spelt flour
• 1/2 tsp baking powder
• 1 tsp cornstarch
• 1/4 tsp salt
• 1/2 tsp instant coffee
• 1/3 cup sugar (you may want more than this, taste batter to check)
• 1/2 cup plain yogurt (can use a vegan version)
• 2/3 cup + 2 tbsp pumpkin (applesauce will probably work as well, but I have not tried)
• 1/3 cup milk
• 1/2 tsp vanilla
• 1 tbsp coconut or vegetable oil

Preheat oven to 350F.  Mix together dry ingredients (cocoa, flours, baking powder, cornstarch, salt, instant coffee, and sugar) in a large bowl.  Add remaining ingredients (yogurt, pumpkin, milk, vanilla, and oil) to bowl and mix again.  A thick batter should form.  Taste batter to see if more sugar is needed.  If so, add by the tablespoon until desired sweetness is reached.  Grease and 8x8 square pan well, and scoop batter in.  Spread into an even layer.  Bake for 35 - 40 minutes.  Chill at least 2 hours before cutting into 16 squares (brownies are very rich, so you only need a small piece).  Brownies sweeten after one day.

This is a stick-to-the-roof-of-your-mouth brownie.  And I love it!

Revisited Recipe of the Day:

Gluten Free Chocolate Chip Cookies

Pumpkin Molasses Fudge Bars

It's time for a math problem.

Ginger Molasses Blondies + Pumpkin Pie Fudge = What?

There are actually two correct answers.

1. Insanely Delicious, and

2. This recipe for Pumpkin Molasses Fudge Bars

If you guessed either of the above give yourself a nice pat on the back.  If you didn't... then, well, what did you think of?

In all honesty now, these bars really do taste like a cross between the two desserts listed above.  Not intentionally, though.  These actually have a sort of funny story that goes with them.

They were meant to be similar in texture to cake.  I was even loosely following a cake recipe.  But, then, I had this sudden thought that maybe adding some pureed tofu to the wet ingredients would help to add creaminess to the final product.  Unfortunately, when this thought hit me, I didn't stop to consider what would happen when it baked, instead I just went for it.

Guess what?  It did add creaminess.  I could tell that much just from tasting the batter (which was delicious).  However, tofu also added a fudgey-ness to the final product that was not completely expected.  This may not seem like a bad thing to you, but when I first opened the oven door and saw that the so-called "cake" I had attempted to make had not risen at all, well, I was pretty disappointed

I considered just throwing away these bars right then and there.  I don't like wasting though, and thought that I might as well just give them a taste.  Thank god I did!  At just one tiny bite I was sold.  Who cares if they didn't turn out as planned?  These Pumpkin Molasses Fudge Bars were creamy, flavor packed, and just the right amount of fudgy.

Yay for tofu!  It's becoming one of my new favorite ingredients.

Pumpkin Molasses Fudge Bars*
(makes 8 bars, sized as in the pictures)

• 1/2 cup flour of choice (I used all purpose)
• 1/4 tsp baking powder
• pinch salt
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 3 tbsp mori-nu silken firm tofu (refrigerated tofu may work too, but I haven't tried it)
• 1/4 cup pumpkin
• 1 tbsp ground flax
• 1 tbsp oil (I used coconut)
• 1 tsp vanilla extract
• 3 tbsp molasses
• 1 tbsp milk

Preheat oven to 350F.  Combine dry ingredients in a small bowl.  Mix well.  Blend together remaining ingredients in a blender.  Once smooth, pour wet into dry and stir until well combined.  Scoop batter into loaf pan and smooth on top.  Bake for 10 minutes.  Then remove pan from oven and let cool for at least an hour before serving.  (Note: These bars taste even better if allowed to sit overnight)

After my first bite of these, I quickly set up a photoshoot, and took lot's of pretty pictures of my delicious creation.  Then I set the bars on a plate like I always do after I've photographed a recipe, and left them on the counter.

When I glanced back at them about an hour later there was one left.  Apparently, my family had eaten all the rest just in that short amount of time.  I was thrilled!  Not only was this recipe loved by me, but my family members also loved their unique fudgey-ness.

That was like the last trial.  It was then that I realized that these bars definitely belong on the blog.  So if you're skeptical, I understand that, but, really, just think about the information I just gave you.

Revisited Recipe of the Day:

Fudgy Pumpkin Crownies

*By posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am
eligible to win prizes associated with the contest. I was not compensated for my time.

Chocolate Raspberry Fudge

Chocolate and raspberry is a match made in heaven.

And these little fudge nibbles definitely taste like they came from heaven.  Definitely.

Why don't I just give you the recipe?  If you just make it, I bet it'll work out better then me trying to explain the delicious-ness.

So here you go:

Chocolate Raspberry Fudge 
(just a warning, this makes a small batch)

2/3 cup raspberries
3 tbsp cocoa powder
4 tbsp shredded coconut
pinch of salt
2 tbsp sugar
1 tbsp applesauce

Blend all your ingredients together and then mix by hand if some parts are still dry.  Pour the batter-ish stuff (I'm not really sure what to call it) into a container and then stick it into the freezer until it's as hard as you want.

Trust me, this fudge is really good.  It just melts in your mouth, especially if you decide to keep it in the freezer for a while.

p.s.  You should really check out this blog.  More than half of the recipes I post on here come from it, including this one, and every recipe is secretly healthy.  What's not to love, right?