Ah brownies, how I love thee! When I started baking almost all vegan baked goods, I didn’t know when I’d ever bake brownies again. Then I tried the occasional black bean brownie or tofu brownie recipe. You know, to have a healthy treat. But sometimes you don’t want a healthy treat, you just want a TREAT!
When I tried the brownie recipe in Vive le Vegan by Dreena Burton, I knew I was once again in brownie heaven! Who needs eggs and butter when you can have the richest brownie ever without any! And bonus, it’s EASY to make! It’s seriously one of the fastest baked goods I make.
Sorry I can’t post a link to the recipe. I think it used to be on her recipe site but I couldn’t find it there the last time I looked. But I seriously recommend the book, there are SO many awesome recipes! Including her homestyle chocolate chip cookies (I know that recipe is on her recipe site!).
But I did want to share what I made today anyway, because this can be done with ANY brownie recipe.
I wanted to make gingerbread cookies today with Svara, but since I was also making other things (homemade veggie burgers and buns) I didn’t get a chance, so brownies it was (we had guests for dinner). But I still wanted to use up some of that luscious sweet almond cream cheese spread that I made the other day. I had meant to use it as frosting on the gingerbread cookies. I suddenly had an idea – cream cheese swirl brownies! I hadn’t made “actual” cream cheese brownies since I was in high school, so I quickly googled it and found out that it is often cream cheese mixed with sugar and and egg, and swirled into the batter. Since my cream cheese spread was already sweet, I just mixed it with some extra almond milk and used that. It worked BEAUTIFULLY!! Here are some pics for you!
First up, make some brownie batter! Don’t forget to eat some 😉
Mix together 1/2 cup of sweet almond cream cheese spread with 1/4 cup of almond milk (or other nondairy milk)
all stirred up, tastes yummy! I found that the taste from the coconut oil really spread into this cream cheese, it had quite a coconut flavor. That was fine with me, but if you are not a huge fan of coconut you may want to use a more neutral oil.
Put 3/4 of your brownie batter into your pan (no need to measure, it’s all approximate) and top with your cream cheese goodness.
Spread the rest of your brownie batter on top of the cream cheese layer (this was a tad difficult as mine was quite thick, but neatness isn’t graded with home baking, right? Then take a knife and swirl it back and forth.
bake as the recipe directs. Mine is a little toasty on top thanks to my hot top elements in my oven, but the brownies weren’t actually overdone. It’s all good!
Another shot of the baked brownies. The brownies are so pretty! Pardon the not so pretty baking pan, it is a testament to how much baking I do! This pan was used THREE times today!! First to bake veggie burgers, then burger buns, then these brownies. A hard worker indeed! Don’t worry, I washed the pan between uses.
And here they are, out of the pan and ready to eat!
So what’s the verdict? These brownies ROCKED!! The almond cream cheese mixture baked up really nicely and had a dense cakey texture just like their dairy counterpart. The slight coconut/almond flavor lent a beautiful new kick to these all time favorite brownies. When I make this almond cream cheese again I’ll definitely have to make another batch of these brownies, they are just TOO good! Of course I’ll again have to invite over guests to help us eat them because having a pan of these babies in the fridge is just asking for trouble. Want to come over?