Crazy Brownies – fudgy, dense, and sweet – these will be your new favorite! These rich chocolate gems have an unbelievably healthy ingredient list – enjoy!
Can I just tell you, I am over the moon excited for my friend Dreena’s latest book, Plant Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes:
Most know Dreena from her well known Plant Powered Kitchen, and from her other great cookbooks – Plant Powered Families is her fifth!
This book has more than 100 whole food vegan recipes, and is an excellent resource – with tips for prepping a plant based kitchen, hosting and attending kid’s parties, kid’s lunchbox solutions, and even a sample meal plan – packed with great information, this is a great read. You know I love to sit and read my new cookbooks…
The book opens with an endearing look into Dreena’s story, and how she found the new world of plant based cooking – easy, playful, and not restricted but expanded!
Throughout, you have Dreena’s spirited and enthusiastic personality, sweet photos of her whole family – cat included – and incredible recipes. Oh, the recipes.
Yes, these recipes are family friendly and kid-approved – go ahead, call me a big kid, because I approve! I have already made several recipes while voraciously reading this book cover to cover.
From the Chunky Monkey Smoothie and Cinnamon French Toast, to the insanely good Motsa’ Dip and a Green Superhero Dressing, your breakfasts and snacks are guaranteed wins with this book. From her Creamy Fettuccine and Tofu in Cashew Ginger Sauce, Dreena also has you covered in the comfort food arena.
Vanilla Bean Almond Butter Fudge and anything topped with Dreena’s Lemon Cream Cheese Frosting, the sweets recipes are a huge hit. Dreena’s Chocolate Ganache is also incredible. Simply incredible.
These brownies, though. I topped them with that ganache, but they are also so SO very good on their own. My current favorite brownie recipe, Dreena’s Crazy Brownies:
These brownies are incredible! They are fudgy and dense and sweet. Make them and see whether your family can even GUESS what’s in them!
YIELD: 16 brownies
dairy, egg, soy and gluten free, vegan
1/2 cup kidney beans
1/2 cup pitted dates
1/3 cup peeled, precooked, and cooled yellow or red potato (see note)
2 tablespoons tahini or nut butter (see note and nut free option)
2 tablespoons coconut butter (see note)
1/4 cup pure maple syrup
3 tablespoons nondairy milk
1/2 cup plus 2 tablespoons cocoa powder
1/2 cup coconut sugar
2 tablespoons arrowroot powder
1 teaspoon vanilla bean powder or 1 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 tablespoons nondairy chocolate chips (mini are nice)
Preheat oven to 350 °F. Line an 8″ x 8″ brownie pan with parchment paper.
Using a small or mini food processor, puree the beans, dates, potato, tahini, and coconut butter until smooth, and then add maple syrup and milk and puree again.
Add the cocoa powder, sugar, arrowroot, vanilla bean powder, baking powder, baking soda, and sea salt to the processor and puree until combined (if your processor is too small, transfer the date mixture to a bowl, and use a spatula to incorporate the dry ingredients). Stir in the chocolate chips.
Transfer the mixture to the brownie pan, and spread evenly with a spatula. Bake for 22-24 minutes (brownies will firm with cooling and are more fudgy with less baking, so don’t over bake).
Remove from oven, cool completely, frost if desired, and cut into squares.
Potato note: Potatoes add moisture and density when combined with the beans. If you don’t have cooked potato, substitute 1/4 cup potato starch and increase the milk to 5 tablespoons.
Nut Free Option/Tahini Note: I use a good quality tahini, with a mellow, buttery flavor and smooth texture. If you don’t have nut allergies, try substituting macadamia or almond butter. Another tablespoon of nondairy milk may be needed if the nut butter is quite thick/dense.
Coconut Butter Note: If you don’t have coconut butter, you can substitute another 1 1/2 tablespoons of a nut butter like macadamia, almond, or cashew butter – or more tahini.
Frosting Note: Chocolate Ganache, page 211, is wickedly good on these brownies!
Seriously rich and protein rich!
Recipe from Plant-Powered Families – published with permission from Dreena Burton and BenBella Books.