Vegan Brownies – 3 WW pts each

Thursday, January 10, 2008

Vegan Brownies – 3 WW pts each

I have been craving a big fat brownie for a couple days now. Unfortunately, I got a sinus infection and couldn’t do much, but once I started feeling better, I knew what I wanted to do. I found a Vegan brownie recipe and it turned out pretty darn good. It definitely satisfied my craving! I made a few modifications to the recipe and they still turned out great.

Vegan Brownie (from Allrecipes.com) – makes 242 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 – I used 1 1/2 cups of soy milk1 cup vegetable oil – I used 1/2 cup1 teaspoon vanilla extract

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 9×13 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.

I wanted to add some nuts to some of the brownies, so I decided to add nuts to 1/3, swirled chocolate/PB chocolate chips to 1/3 and left 1/3 plain. Hubby liked the ones with the PB/choco-chips best. I liked the plain ones best.

Ahh… this is the best way to enjoy a brownie – warm with vanilla ice cream (Tofutti for me) over the top. MMmmmm!!

Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)

1 serving: 153.9 Calories, 5.4 g Fat, 0.0 mg Cholesterol, 127.3 mg Sodium, 62.1 mg Potassium, 25.5 g Carbs, 2.0 g Dietary Fiber, 18.0 g Sugar, 2.3 g Protein WW POINTS = 3

Bars and Brownies, Dessert

5 comments »

13 Responses to “Snickerdoodle Ice Cream”

#
1

MamaPez — May 20, 2013 at 7:24 am

Wow, that sounds amazing. I’m a fan of snickerdoodles, not a huge fan of ice cream (I can take it or leave it) but this one sounds right up my alley!
#
2

Eva @ Eva Bakes — May 20, 2013 at 8:01 am
I had a feeling you’d be making ice cream with the leftover cookies! Can you please send some my way? 🙂
- beantownbaker — May 20th, 2013 @ 8:17 am
  
  Ha! Sorry for being so predictable 😉 Believe me, I wish there was still some leftover in our freezer right now. I might just have to cave and make this again for my sister this weekend…
#
3

Erin @ The Spiffy Cookie — May 20, 2013 at 11:55 am

Might be the best use of leftover frozen cookies I’ve ever seen. Yum!
#
4

tracy {pale yellow} — May 20, 2013 at 7:28 pm

I’ve been loving snickerdoodles lately! Snickerdoodles in ice cream sound fantastic!
#
5

Jocelyn (Grandbaby Cakes) — May 21, 2013 at 2:25 pm

I seriously need this ice cream this summer. I am so addicted to snickerdoodles so adding it to ice cream is so genius, I can’t even stand it!
#
6

Shannon — May 22, 2013 at 12:22 pm

sounds like you’re going to be baking more snickerdoodles this weekend 🙂 i’m definitely going to try this one, too!
#
7

Nutmeg Nanny — May 24, 2013 at 11:01 am

Oh wow, I love this! I bet this tastes like heaven 🙂
#
8

Dina — May 25, 2013 at 8:20 pm

sounds delish! i love snickerdoodles and cookie pieces in ice cream!
#
9

Nicki — June 16, 2013 at 12:22 pm
how much icecream does this recipe make?
- beantownbaker — June 16th, 2013 @ 1:00 pm
  
  ~3 cups if I remember correctly.
#
10

Kelly — January 27, 2014 at 7:25 pm
HI, I’ve never used coconut milk, but want to be prepared when I go shopping tomorrow….2 cans…how many ounces is that? Recipe sounds delish, can’t wait to try it!!
- beantownbaker — January 28th, 2014 @ 8:54 am
  
  The cans I buy are 13.5 oz each.