Deborah Jaishree’s Brownies: Namaste! In truth, I can not take any credit for this brownie recipe. Thousands of juicy healthy yogis all over the globe want the sweet satisfaction of enjoying a proper gooey brownie here and there.. and this recipe is a mixture of the best recipe’s I have found so far.. with an added healthy twist.  Here are the basic ingredients & directions with my own personal twists!  BASIC BROWNIE INGREDIENTS: 2 cups unbleached all-purpose flour* 2 cups white sugar* 3/4 cup unsweetened cocoa powder* 1 teaspoon baking powder 1 teaspoon salt* 1 cup water 1 cup vegetable oil 1 teaspoon vanilla extract *If you are a person watching your sugar intake or want some “depth” to your brownie- use wheat or enriched flour instead of a bleached or white flour*Use brown sugar instead of white sugar*Go to Wholefoods or a specialty store and get a vat of Verona dark chocolate or another variety of divinity.. hmmmm… instead of the “unsweetened cocoa powder”*Use a specialty sea salt like “pink Himalayan sea salt or rose salt” (but nothing too fancy or savory)*Instead of “EGG” use applesauce or.. my favorite and what makes my brownies so special: MILA by LifeMax. Mila is an omega 3, protein & fiber rich finely ground seed- a superfood! For information visit www.deborahjs.lifemax.net. (It will change your Life)  FROSTING INGREDIENTS: 1/4 cup vegan margarine 1 cup vegan powdered sugar 1/2 tablespoon vanilla extract 1/2 tablespoons vegan soymilk 1/6 cup cocoa powder (or more) a dash of salt *Use 1/2 cup Vegan Powdered sugar AND 1/4 cup (or more) or AGAVE*Soymilk can be replaced with RiceMilk*Again get creative with your cocoa powder depending on your brownie flavor.A LITTLE MORE ABOUT EGGS IN RECIPES IN GENERAL: If eggs are binders in a recipe, it can be replaced with Arrowroot, Soy, Lecithin, Flaxseed Mix, Pureed Fruits or Vegetables, Silken Tofu, Unflavored Vegetarian Gelatin Powder (agar agar). The ratio is, for every egg replaced, 1/4 cup of the substitute is used.If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder such as Ener-G can be used.   DIRECTIONS: Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares. DIRECTIONS for FROSTING: 1. Soften the vegan margarine. (This would be a good step to do while preparing the brownies). Once the brownies have cooled, start making the frosting:2. Using an electric mixer, cream the powdered sugar into the softened margarine. Add the vanilla extract, soymilk, cocoa powder, and salt. Mix well.If it is too thick, add a very small amount of soymilk, and if it is too thin, add more powdered sugar.Continue to mix until the frosting is light and fluffy.Health is Hot and Brownies are a delicious treat you can share with others. EVERY SPECIAL TOUCH OF LOVE COUNTS! Make it your own by being a little creative :-) ENJOY!!! Deborah Jaishree Spielman is a Certified Power Vinyasa Yoga Teacher, Kirtan Singer, and Writer who shares her original workshops the Chakra Shakti Exploration Series™ and Yoga Retreat ‘Prem’™ all over the globe.  Her intention is to connect students to innate strength, wisdom, and joy. Visit her multi-media website www.JAISHREEYOGA.com for schedule, events, podcasts, & more.

Deborah Jaishree’s Brownies:

Namaste! In truth, I can not take any credit for this brownie recipe. Thousands of juicy healthy yogis all over the globe want the sweet satisfaction of enjoying a proper gooey brownie here and there.. and this recipe is a mixture of the best recipe’s I have found so far.. with an added healthy twist.  Here are the basic ingredients & directions with my own personal twists!
 

BASIC BROWNIE INGREDIENTS:

  • 2 cups unbleached all-purpose flour*
  • 2 cups white sugar*
  • 3/4 cup unsweetened cocoa powder*
  • 1 teaspoon baking powder
  • 1 teaspoon salt*
  • 1 cup water
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

*If you are a person watching your sugar intake or want some “depth” to your brownie- use wheat or enriched flour instead of a bleached or white flour
*Use brown sugar instead of white sugar
*Go to Wholefoods or a specialty store and get a vat of Verona dark chocolate or another variety of divinity.. hmmmm… instead of the “unsweetened cocoa powder”
*Use a specialty sea salt like “pink Himalayan sea salt or rose salt” (but nothing too fancy or savory)
*Instead of “EGG” use applesauce or.. my favorite and what makes my brownies so special: MILA by LifeMax. Mila is an omega 3, protein & fiber rich finely ground seed- a superfood! For information visit www.deborahjs.lifemax.net. (It will change your Life)
 

FROSTING INGREDIENTS:

  • 1/4 cup vegan margarine
  • 1 cup vegan powdered sugar
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoons vegan soymilk
  • 1/6 cup cocoa powder (or more)
  • a dash of salt

*Use 1/2 cup Vegan Powdered sugar AND 1/4 cup (or more) or AGAVE
*Soymilk can be replaced with RiceMilk
*Again get creative with your cocoa powder depending on your brownie flavor.


A LITTLE MORE ABOUT EGGS IN RECIPES IN GENERAL:

If eggs are binders in a recipe, it can be replaced with Arrowroot, Soy, Lecithin, Flaxseed Mix, Pureed Fruits or Vegetables, Silken Tofu, Unflavored Vegetarian Gelatin Powder (agar agar). The ratio is, for every egg replaced, 1/4 cup of the substitute is used.If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder such as Ener-G can be used.

 

DIRECTIONS:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.


DIRECTIONS for FROSTING:

1. Soften the vegan margarine. (This would be a good step to do while preparing the brownies). Once the brownies have cooled, start making the frosting:
2. Using an electric mixer, cream the powdered sugar into the softened margarine. Add the vanilla extract, soymilk, cocoa powder, and salt. Mix well.
If it is too thick, add a very small amount of soymilk, and if it is too thin, add more powdered sugar.
Continue to mix until the frosting is light and fluffy.

Health is Hot and Brownies are a delicious treat you can share with others. 
EVERY SPECIAL TOUCH OF LOVE COUNTS! Make it your own by being a little creative :-) ENJOY!!!

Deborah Jaishree Spielman is a Certified Power Vinyasa Yoga Teacher, Kirtan Singer, and Writer who shares her original workshops the Chakra Shakti Exploration Series™ and Yoga Retreat ‘Prem’™ all over the globe.  Her intention is to connect students to innate strength, wisdom, and joy. Visit her multi-media website www.JAISHREEYOGA.com for schedule, events, podcasts, & more.