Monday, December 20, 2004
Starbucks Peppermint Brownie
Our friend Todd and his talented crew at Top Secret Recipes have come through again and conjured the makings of Starbucks sinfully rich Peppermint Brownie.
Of course we cheerfully converted it to this equally decadent vegan version just in time for Christmas 2004.
Ingredients
Brownies
1 19-20 ounce box fudge brownie mix (we used Duncan Hines, it is vegan)
1/2 Cup soy spread, melted
1/4 Cup water
1/2 Cup apple sauce
1 tsp egg replacer
1/4 tsp peppermint extract
Peppermint Buttercream Frosting
1/2 16 ounce Pillsbury Vanilla Frosting (vegan)
2 level Tbls soy spread (this gives it that butter cream taste instead of pure vanilla)
1/4 tsp peppermint extract
Chocolate Frosting
1/2 16 ounce can Pillsbury Creamy Supreme Milk Chocolate Frosting (vegan)
Decorative icing
1/2 Cup powdered sugar
2 Tabls warm water
red food coloring
Preparation
Preheat the oven to 325 degrees. Prepare a 9x9 inch baking pan with a light coat of non-flavored canola oil.
Substitute apple sauce for eggs and soy spread instead of oil for a richer taste and prepare the brownie mix according to the instructions on the box.
Pour brownie mix evenly into the prepared pan and bake in the center of the oven for 50 to 55 minutes. The center will bubble slightly and the edges will be dry to the touch. Allow to cool thoroughly before frosting.
To frost the brownies begin with a 1/2 inch layer of Peppermint Butter Cream frosting spread over the entire top. Refrigerate 1 hour to set the frosting layer in preparation for the second layer of chocolate frosting.
When set spread 1/2 inch layer of Chocolate frosting over the peppermint butter cream.
Mix the powdered sugar and water until smooth and runny, divide into 2 equal portions. Add about 4 drops of red food coloring to 1 portion of icing mixture and using a fork decorate the frosted brownies with a diagonal pattern of white icing by using a whipping motion over the top. Follow with a application of the red icing.
Refrigerate once more before cutting into squares and serve.
serves 9
vegan
Variations on the theme include: adding chocolate chips to the batter for the chocoholic in the crowd and or crushed peppermint candies for some crunch. Note, the chocolate chips won't be vegan.
Of course we cheerfully converted it to this equally decadent vegan version just in time for Christmas 2004.
Ingredients
Brownies
1 19-20 ounce box fudge brownie mix (we used Duncan Hines, it is vegan)
1/2 Cup soy spread, melted
1/4 Cup water
1/2 Cup apple sauce
1 tsp egg replacer
1/4 tsp peppermint extract
Peppermint Buttercream Frosting
1/2 16 ounce Pillsbury Vanilla Frosting (vegan)
2 level Tbls soy spread (this gives it that butter cream taste instead of pure vanilla)
1/4 tsp peppermint extract
Chocolate Frosting
1/2 16 ounce can Pillsbury Creamy Supreme Milk Chocolate Frosting (vegan)
Decorative icing
1/2 Cup powdered sugar
2 Tabls warm water
red food coloring
Preparation
Preheat the oven to 325 degrees. Prepare a 9x9 inch baking pan with a light coat of non-flavored canola oil.
Substitute apple sauce for eggs and soy spread instead of oil for a richer taste and prepare the brownie mix according to the instructions on the box.
Pour brownie mix evenly into the prepared pan and bake in the center of the oven for 50 to 55 minutes. The center will bubble slightly and the edges will be dry to the touch. Allow to cool thoroughly before frosting.
To frost the brownies begin with a 1/2 inch layer of Peppermint Butter Cream frosting spread over the entire top. Refrigerate 1 hour to set the frosting layer in preparation for the second layer of chocolate frosting.
When set spread 1/2 inch layer of Chocolate frosting over the peppermint butter cream.
Mix the powdered sugar and water until smooth and runny, divide into 2 equal portions. Add about 4 drops of red food coloring to 1 portion of icing mixture and using a fork decorate the frosted brownies with a diagonal pattern of white icing by using a whipping motion over the top. Follow with a application of the red icing.
Refrigerate once more before cutting into squares and serve.
serves 9
vegan
Variations on the theme include: adding chocolate chips to the batter for the chocoholic in the crowd and or crushed peppermint candies for some crunch. Note, the chocolate chips won't be vegan.
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