Marfigs' Munchies

Adventures in vegan eats and feats

Blueberry brownies – a rainy day treat for hermits

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It’s been pouring all day long, so much so that I actually longed for a splash of sun for a split second. Luckily such feelings retreat rather quickly, because there’s nothing better than having a reason to pile on the layers of clothes and munch on freshly baked brownies. We did dash out quickly for some sushi and happened across some lovely blackberries and blueberries in the shops, so naturally I bought two batches of each and froze half. Not enough mouths or stomachs in the house to justify the amount of fresh food in the fridge, but honestly, the best part of being vegan is opening up the fridge and seeing an array of fresh greens and other raw delectables.


This brownie is based on what I baked the other day – the beet brownie (fudge beyond belief!), based on the Baking Backwards original. I had so much fun eating the beet version (with my usual mods) – seriously, FUN. You know, when you’re munching something and you’re so glad you’re alive to do so? Yep, that was the modded beet brownie.

Mods: (I’ve also listed my previous mods, along with current mods)

  • I subbed the beet for 1 cup of grated zucchini/baby marrow. Why not? Also, I didn’t quite feel like red hands!
  • This time I used 2/3 cup cocoa, minus 2 TBSP. For that extra 2 TBSP I used milled poppy seeds (leftovers need using!). A bit of nutty goodness always make for happiness.
  • Again I subbed the veganaise for 1/2 cup of cannellini beans.
  • Pear sauce = applesauce. My pantry is stocked to the brim (ok, one shelf) full of applesauce. One day when I’m a food adult (meaning, have the funds for all sorts of appliances) I’ll get a pressure cooker and make it myself!
  • I left out the prune puree and added 1/2 a cup of blueberries. Such beautiful creatures – they just add little bursts of sweet nom when one takes a bite into a square.
  • For the flour I used fine rye flour, and used only 1 cup of leftover date-soaking water.
  • I also added 2 TBSP of oat bran – just to give it that extra bit of fibre and firmness to the texture. Last time one needed a little fork to eat the brownies or walk away from the fridge with chocolate-y fingers – this isn’t bad, but not very lady-like :p

I baked this for 32 minutes – depends on how you like your brownies but I don’t agree with dry. I also decided to melt 40g of chocolate on top, just for that kicker of sweetness, since I can’t kid you – this brownie isn’t sweet as you know. But it is soft, squishy, lovely – with chocolate on top it is perfect for the sense of indulgence without what I call the diabetic taste- dry mouth, no matter how much water one drinks, etc.


You know, when you’re cutting brownies and you just happen to cut a bit skew, just so you can eat some from the middle? Yeah, this happens all the time 😀



Just look at that fudgy interior! Mmmm. These things are even better after a day or two in the fridge. So easily modifiable – some jam under the chocolate layer, or 1/4 cup more dates or sugar to sweeten the brownie to “normal” tastes – I prefer faffing about with toppings, but that’s me.


Anyway, tomorrow is the supposed date for playing 40k (Warhammer) with Man-thing, since I was silly enough to write out an “IOU” over it in a letter *headsmack*. As a reward for my suffering, we’re having hamburgers tomorrow. One has to make sacrifices to keep people happy, but then I’m going to stuff my mouth to keep it from making sad faces! :p

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

One thought on “Blueberry brownies – a rainy day treat for hermits

  1. Pingback: Vegan sweet n sour prawns on pumpkin pancakes | marfigs

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