I made some brownies for my friend Danielle’s twenty fifth birthday. I followed a recipe that was in a cookbook I have called The Everyday Vegan by Dreena Burton, which I slightly modified based on ingredients I had available. The brownie batter consisted of whole wheat flour, cocoa powder, baking soda, unrefined sugar, sea salt, soft tofu, soymilk, vanilla extract, ground flax meal, semisweet chocolate chips, canola oil, and walnuts. The brownies were really tasty, just a bit cake-y. The next time I make these (which will probably be around Merrymas time) I am going to make them more dense and brownie-like by using more sugar and less flour.
When we buy sugar, we make sure to get sugar that is fair trade and organic, as well as vegan. The majority of white sugar is processed with animal bone char to give it that sparkly fake white and incredibly processed look. We usually buy the brand Wholesome Sweeteners. It is pricier than most sugars, but sometimes you have to pay a little bit more for a quality and ethical product.