I had the worst craving for dark, spicy dense gingerbread a few days ago and was disappointed but slightly satisfied when I found it at the local coffee shop. Hush….I would have made it at home, had I had molasses, the craving had no time for that. Anyway while noshing on the slightly dry icing covered concoction I had a thought to “invent” gingerbread brownies to take to Susan’s Veggie Christmas party. I was a little sad when I Google’d it and found at least 5 recipes, but oh well… the following is a veganized version if you omit the cream cheese icing.
- 1/2 cup all-purpose flour
- 1/2 cup of whole wheat flour
- 1/2 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp ground ginger
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp of ground cloves
- 1/2 cup vegetable oil
- 1/4 cup of soy milk
- 1/2 cup molasses
- 1/2 tsp almond extract, if you don’t have it substitute vanilla
Preheat oven to 350.
Combine flour, sugar, cocoa powder, ginger, cinnamon, baking soda, and cloves in a large mixing bowl.
In a separate bowl, combine oil, almond flavour, milk and molasses. Add to flour mixture, stirring until just combined, do not over mix.
Spread batter in a greased 8×8-inch baking pan. Bake for 30-35 minutes. Take care to not over bake.
Cool on a wire rack. Dust with powdered sugar. Cut into squares.
Alternatively as pictured frost with cream cheese frosting. These are vegan until they are frosted, unless you choose to make Tofutti icing.