KimmyKokonut

Looks like fudge in the center

I have 3 posts left to fill my quota for Vegan MoFo. This has been a busy month for me in many regards, but I’ve been trucking along in the blog posts. It’s been hard to blog this often, but it’s been good for me to stop procrastinating and blog. Today we have the crumb-topped brownie recipe from My Sweet Vegan. I love brownies. I love chocolate (a newly developed love. I must admit I scoffed at chocolate the first 20 or so years of my life. I didn’t get the hype until I started eating better quality dark chocolate. Dagoba changed my life). Brownies may be the one perfect dessert out there. I’m not a big cake or pie fan (but my mom’s apple crisp will win every time. and strawberry rhubarb pie..) Fruit desserts aside, when it comes to decadence, I want brownies. Nothing fancy, just dense, chewy goodness. I’ve had my fair share of cakey, crumbly brownies but it doesn’t distract me from finding the perfect brownie out there. I have yet to find it. To me the ideal brownie is not too dense, not too cakey and fatty and rich and chocolaty.

I was intrigued with Hannah’s recipe for brownies because she puts a chocolate crumb layer on top (like coffee cake topping). It’s an amazing addition to the standard brownie. More sugar, more chocolaty goodness. I ended up making a few changes because of what was in my pantry. I used raspberry coconut yogurt instead of cherry soy and pumpkinseed milk instead of soy creamer. I used matcha instead of coffee powder. The flavor of the matcha didn’t come through, but the yogurt flavor did. I didn’t mind it, it was a good balance to the chocolate intensity. These brownies are dense and fudgy. I ended up baking them longer than called for because it never completely set. I’m not sure if that’s how it’s supposed to be, because my end result looks a lot like the picture in her book. They are awesome brownies, but perhaps a little too dense for me. Regardless of my picky nature, they didn’t last long in my house.