Um, for all of you who own The 100 Best Vegan Baking Recipes, Kris is not throwing around the word “best.” In other words, when she calls her recipe for super fudgy brownies “The Ultimate Brownies,” she means it. They are actually what you would want to eat on your ultimate–i.e. last–day on earth.
Yesterday was rainy and dull here in Claremont. I bet a lot of you are scoffing at my complaining about Southern California weather, but I think I can speak for all my fellow Sagehens (yeah, that’s our Pomona mascot…) when I say, we didn’t sign up for this! Anyways, due to said horrible weather, everyone in my suite–including yours truly–was a little grumpy. I decided to bake the most decadent brownies I could find to rectify the situation, and that’s where Kris’ recipe came in!
I used Kris’ peanut butter stripe mixture from her blog as well, and you can see that, I have the same Baker’s Edge brownie pan–so every brownie has at least two edges! I made half without peanut butter though because you never know if some of your friends are brownie purists. Personally, I think the PB only enhances these brownies. :)
I don’t know what kind of magic occurs when you mix the seemingly standard ingredients in this recipe together, but whatever it is, it makes the best brownies you’ve ever tasted. That’s what my best friend Ilana said, and brownies are her favorite food. This girl knows what she’s talking about. Plus, they were this good even when made with whole-wheat flour!
With that perfect flaky top, those lightly caramelized edges, and a texture that’s so chewy and fudgy you can’t even handle it, these brownies are too legit to quit.
If you want to win someone’s affections this Valentine’s Day, I think I’ve just shown you how to do it. And another hint: if I’d had any non-dairy vanilla ice cream, I might now be able to tell you that a brownie sundae would have been the only way to improve upon this perfection. Looks like I’m telling you anyways though–what can I say, I have intuition!