"Bitchtastic Brownies"

Yes, the name is a bit crass, but if you've read the book you will understand! I decided to try this "healthy brownies" recipe. It has very healthy ingredients and I was definitely lured in by the thought of "healthy brownies"-I mean, come on, who wouldn't be intrigued??! My intention was to do full vegan-style, but when I went to the natural food store they didn't have unsweetened vegan chocolate. Since I have enough baking chocolate in the house to put Willy Wonka to shame, I figured at least the other ingredients would be healthy. A little chocolate never hurt anyone, right? I like to think of it as a gradual road to veganism! I'll get there!

So, I made the brownies and put my own twist by adding some natural peanut butter swirls to the batter. When I took the out of the oven, they seemed kind of "soft". I let them cook for a while (ok, not long enough). The wait was killing me! So, needless to say the pictures came out horribly. The first bite-I wasn't impressed. I think the look killed it for me. Then, I decided to try another bite with an open mind. WHOA...I'm glad I did. I don't know how it happened, but the second bite was much better than the first. Definitely not as good as a "REAL" brownie, but since these puppies are actually good for you, I'll take 'em! At least you won't feel guilty eating them!

Bitchtastic Brownies (Skinny Bitch in the Kitch-page 165)

Ingredients:
5 oz. Unsweetened Vegan Chocolate, chopped

1-1/4 C Sucanat (natural sweetener found in natural food stores)

3/4 C Silken Tofu

6 T Safflower Oil, plus more for the pan

1 T Pure Vanilla Extract

1/3 C Whole Wheat Pastry Flour

2 T Unsweetened Cocoa Powder

1/4 tsp. Refined Sea Salt (I used Kosher)


Directions:

Preheat oven to 350 degrees. Oil an 8x8 pan; set aside.
In the top of a double boiler or in a medium metal bowl set over a simmering pot of water, melt the chocolate, stirring just until smooth. Transfer the chocolate to a food processor (I used my Kitchen Aid mixer) and add the Sucanat, tofu, oil, and vanilla; process until smooth. Add the flour, cocoa powder, and salt, pulsing until just combined. Transfer the batter to the prepared pan, spreading it evenly. Bake for 30 minutes (it was actually about 40 for me), until a toothpick comes out clean. Thoroughly cool on a cooling rack before cutting into 9 or 12 squares.