Back to the Beginning - Vegan Fudge Brownies
Hello!!!!! Welcome!!!!! AHHHHHHH how do I do this? I've never written a blog post before (Giulia), but I'm going to try my best and do it in my style. I love reading blog post, but is it just me, or why is everyone like a novel long??? Why do I need to make my hand score from scrolling so far down to the recipe? It might be because I don't know what to say, or I might be lazy, but I will keep these short and sweet so you can get along with your day.
I started @sistersslovefood 4 years ago, when it was known as @giuliaalovesfood. I was a young little bean who LOVED cooking, but most of all, LOVED eating. The photos were blurry, wrongly framed, had bad lighting, and overall just not good. Over the past 4 years I can definitely say my food photography, instagram game, and seriousness for the account got much, much, much better. Around a year ago I lost all motivation to post on the account. I was posting random photos from years back, barely writing a caption, and sometimes not even posting for weeks. Like I said, I want to make this short and sweet, so blah, blah, blah, my amazing sister Elisa and the Boston food scene joined the account, and thats where the real fun came into play. Posting no longer felt like a duty where I needed to put something out so people wouldn't unfollow me, IT BECAME SO FUN!!! I mean do you think we would go out of our way to start this blog if we didn't LOVE food? No, we wouldn't have!!!!
This first blog post is dedicated to the beginning, the very simple and not so pretty beginning. My first post was on October 22nd 2016, of a high stack of fudgey looking vegan pumpkin brownies. To be honest even though the photo is pretty shit, they were bomb!(don't worry, here's the recipe and picture).
Pumpkin fudge brownies 😍🎃😋 Recipe:
1 cup of pumpkin puree
1 cup of medjool dates
3 tablespoons of maple syrup
3/4 cup of rice flour (any type)
1 cup of almond flour
1/2 cup of coco power
1/2 teaspoon of vanilla
Dash of salt
1. Preheat oven to 350 F and grease 9x9 baking dish
2. Pit dates and soak in boiling water for 20 minutes
3. Combine pumpkin purée and soaked dates in a food processor
4. Add maple syrup and vanilla to the pumpkin and date mixture and pulse until together
5. In a large bowl combine all of the drying gradients and whisk
6. Add the pumpkin mixture into the dry ingredients and fold until combined
7. Evenly spread the brownie mixture in the baking dish and bake for 25 minutes until inserted toothpick comes out dry
8. Let the brownies cool for 15 minutes and then ready to serve
(This is literally a copy and paste of the 2016 Instagram post)
So to remember the past, we will be giving you an even more bomb healthy brownie recipe! BEHOLD............ THE VEGAN AVOCADO FUDGE BROWNIES (topped with raspberries)!!!!!!!!!!!!
MAKES 10-12 BROWNIES
1 Ripe Avocado
1/2 cup cocoa powder
2 flax eggs ( 2 tablespoons ground flax + 6 tablespoons water ) / or 2 real eggs
1/2 cup of maple syrup (or more if you would like it sweeter)
1/4 cup almond butter
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/2 cup frozen raspberries
1/2 cup chocolate chips
1. Preheat the oven to 325ºF and line a 8-inch square baking dish with parchment paper and place aluminum foil in the middle of the pan OR double the recipe to make a full 8-inch dish. (I like to grease the pan first, so the parchment paper will stay in place.)
2. In a food processor, combine the avocado, cacao powder, eggs, coconut sugar, almond butter, baking powder, vanilla, and salt. Process until smooth.
3. Fold in the chocolate chips, then pour the batter into the prepared pan. (Decorate the top with a few extra chocolate chips and raspberries, if desired.) Bake at 325ºF for 55 minutes, or until the center of the brownies looks cooked-through. (Test with toothpick in the middle)
4. Allow the brownies to cool completely, as the avocado flavour is much more pronounced if you try these warm. You can place them in the fridge if you want to speed up the cooling process, or you'll have to wait at least 2 hours for them to cool on the counter.