Miceli Brownies
I believe one should speak one's mind. I have nothing nice, as in pleasant or organised, to say right now, coming off or through the job transition, so I will not say anything. Not here, anyway. Much processing to keep doing.
Today I present Miceli Brownies, or "Knock You Nakeds," caramel-filled brownies or cake bars. They are dense, chewy, and mad crazy sweet. I invite your submissions of your rhapsodical memories from Lenape or Princeton when my mother or I made them and brought them to events or I returned to school with a container in tow.
Ownie Mom's recipe, pretty darn far from vegan and gluten-free, modified from somwhere
Ingredients:
A box of Duncan Hines Dark Chocolate Fudge Cake Mix
1 can of sweetened condensed milk
1/2 or 1 stick unsalted butter
14 caramel squares
1 cup chocolate chips
My recipe, modified from Ownie Mom's
Miceli Brownies
Caramel is modified from Kelly Peloza's Vegan Cookie Conneisseur
"Cake mix" is modified from http://iambaker.net/homemade-cake-mix/
1/3 cup sweetened condensed soymilk (I bought mine at Pangea Vegan Store in Rockville, MD)
2 tablespoons margarine (I used Earth Balance coconut spread)
1/2 cup Sucanat or organic brown sugar
2 tablespoons cornstarch (I used tapioca starch)
In a medium saucepan over high heat, combine all the ingredients and cook, stirring constantly with a whisk, until it bubbles and becomes brown and congealy, about five minutes. Remove from heat and pour into a measuring cup.
Preheat the oven to 350 degrees Fahrenheit and line a 9*13-inch pan with parchment. Grease the parchment.
1 cup King Arthur Flour Ancient Grains Blend
3/4 cup sorghum flour
3/4 cup brown rice flour
1/4 cup Dutch process cocoa
3 tablespoons black cocoa
1 teaspoon xanthan gum
2 teaspoons baking powder
3/4 teaspoons salt
1 teaspoon xanthan gum
1 1/2 cups superfine sugar (put organic granulated sugar through the blender or food processor until it becomes powdery. This is not powdered sugar.)
the rest of the sweetened condensed soymilk
1/2 cup margarine, melted (EB coconut)
3 tablespoons-1/4 cup soymilk to make it come together
1 cup vegan and gluten-free chocolate chips
In a large bowl, sift then whisk together the flours, cocoa, xanthan gum, baking powder, and salt. Whisk in the sugar. Add the rest of the sweetened condensed soymilk, margarine, and enough soymilk to make it come together into a sticky batter (I broke a spatula doing this; use a wooden spoon). Press 2/3 of the mixture into the pan. Bake for 5 minutes.
Remove from the oven, drizzle the prepared caramel over the brownie base. Poke it to spread it as evenly or unevenly as you like (get the corners…the corners are the best part). Scatter the chocolate chips across the top (nuts are an option, too, in the German Chocolate cake mix version of Knock You Nakes, but as these were often made for high school and college settings, nuts are a no-go). Crumble the rest of the batter on top. Return to the oven and bake for 15-17 minutes. It will not look done, but the tops of the batter should be somewhat firm and bounce back a little. Remove from the oven and cool in the pan before cutting. Refrigerate after cutting for the Friday-night-freezing-in-the-stands-football game feel.
Sugar really is the last thing I need right now, so I'm packing these up to share. The next few blog posts will be about "Simple Gifts:" easy, health-supportive recipes to feed your head and heart.
Today I present Miceli Brownies, or "Knock You Nakeds," caramel-filled brownies or cake bars. They are dense, chewy, and mad crazy sweet. I invite your submissions of your rhapsodical memories from Lenape or Princeton when my mother or I made them and brought them to events or I returned to school with a container in tow.
Ownie Mom's recipe, pretty darn far from vegan and gluten-free, modified from somwhere
Ingredients:
A box of Duncan Hines Dark Chocolate Fudge Cake Mix
1 can of sweetened condensed milk
1/2 or 1 stick unsalted butter
14 caramel squares
1 cup chocolate chips
My recipe, modified from Ownie Mom's
Miceli Brownies
Caramel is modified from Kelly Peloza's Vegan Cookie Conneisseur
"Cake mix" is modified from http://iambaker.net/homemade-cake-mix/
1/3 cup sweetened condensed soymilk (I bought mine at Pangea Vegan Store in Rockville, MD)
2 tablespoons margarine (I used Earth Balance coconut spread)
1/2 cup Sucanat or organic brown sugar
2 tablespoons cornstarch (I used tapioca starch)
In a medium saucepan over high heat, combine all the ingredients and cook, stirring constantly with a whisk, until it bubbles and becomes brown and congealy, about five minutes. Remove from heat and pour into a measuring cup.
Preheat the oven to 350 degrees Fahrenheit and line a 9*13-inch pan with parchment. Grease the parchment.
1 cup King Arthur Flour Ancient Grains Blend
3/4 cup sorghum flour
3/4 cup brown rice flour
1/4 cup Dutch process cocoa
3 tablespoons black cocoa
1 teaspoon xanthan gum
2 teaspoons baking powder
3/4 teaspoons salt
1 teaspoon xanthan gum
1 1/2 cups superfine sugar (put organic granulated sugar through the blender or food processor until it becomes powdery. This is not powdered sugar.)
the rest of the sweetened condensed soymilk
1/2 cup margarine, melted (EB coconut)
3 tablespoons-1/4 cup soymilk to make it come together
1 cup vegan and gluten-free chocolate chips
In a large bowl, sift then whisk together the flours, cocoa, xanthan gum, baking powder, and salt. Whisk in the sugar. Add the rest of the sweetened condensed soymilk, margarine, and enough soymilk to make it come together into a sticky batter (I broke a spatula doing this; use a wooden spoon). Press 2/3 of the mixture into the pan. Bake for 5 minutes.
Remove from the oven, drizzle the prepared caramel over the brownie base. Poke it to spread it as evenly or unevenly as you like (get the corners…the corners are the best part). Scatter the chocolate chips across the top (nuts are an option, too, in the German Chocolate cake mix version of Knock You Nakes, but as these were often made for high school and college settings, nuts are a no-go). Crumble the rest of the batter on top. Return to the oven and bake for 15-17 minutes. It will not look done, but the tops of the batter should be somewhat firm and bounce back a little. Remove from the oven and cool in the pan before cutting. Refrigerate after cutting for the Friday-night-freezing-in-the-stands-football game feel.
Sugar really is the last thing I need right now, so I'm packing these up to share. The next few blog posts will be about "Simple Gifts:" easy, health-supportive recipes to feed your head and heart.
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