This is a looooong entry so get comfortable.
This site is called the gluttonous vegan for a reason. I refuse to believe that just because you're vegan you have to miss out on the diabetes inducing sugar rush that non-vegans get from insane amounts of sugar.
This post is a combination of my new favourite fudgey chestnut brownie recipe and a step by step tutorial of how to make the perfect vegan sundae (including a killer hot fudge recipe)
LOOK AT IT. Now that's better than any amazing fractionation tactic!
What a thing of beauty! And no animal products but a whole ton of badass calories. It's made of brownie chunks, candied walnuts, hot fudge sauce, soy ice cream and non dairy whip and SPRINKLES. I'm not ashamed to say that after I'd eaten it I felt sick, but sometimes that's what it takes to fix a terrible day.
So first of all let me introduce you to the original recipe, fudgey dense brownies with a chestnut paste top.
This is the chestnut paste:
the tin's gorgeous and so are the insides. If you couldn't find this you could always just make the brownie recipe and top with a ganache or some frosting.
For the brownies you'll need:
4.5 oz self raising flour
1.5 oz dark cocoa powder
2 tbs melted soya margarine
2 tbsp canola/sunflower oil
2 tbsp water
3 oz dark chocolate
pinch of salt
2/3 tbsp of the chestnut paste
So easy to make. Sift together the flour and cocoa and sprinkle in the salt. Add the sugar and mix thoroughly. Put the margarine into a little bowl and put it in the microwave for 30 seconds or so, until it's melted, than mix into the flour mixture.
Add the oil and water to the bowl and mix again.
At this point it should look like this:
dry and grainy and tough to mix.
Melt the chocolate, either over a pan of hot water, or in the microwave on a low heat like I do (lazy).
Once that's been mixed in it should look more like this:
Line a baking tray with greaseproof paper or foil and tip the mix in. Press it flat with a wooden spoon.
If you're using the chestnut paste, open it up and spread a couple of spoonfuls across the top of the uncooked brownies.
Bake at 180C/ 350F/ Gas mark 4 for 30-40 minutes. They're done when they're still gooey in the middle but are dry on top.
Take out of the oven and leave to cool before you cut them.
For the hot fudge you'll need:
10 floz boiling water
1 1/2 oz dark cocoa powder
4 oz light brown sugar
Tip everything into a pan and bring to the boil. Leave at a simmer for at least 15 minutes until reduced and slightly thicker. While it's still hot it'll be runny but it'll thicken into a sauce as it cools. Chuck in the walnuts at the end (if you're using them).
At this point you could easily be happy enough just eating a delicious brownie with hot fudge sauce and some whip.
Definitely a great dessert.
You could also make the sundae of all sundaes though like I did.
If you want to make the DreamSundae you'll also need your favourite flavour of soy ice cream, some non dairy whip, walnuts (or your favourite nuts), sprinkles, and anything else you want to pile up.
So I've made this into 7 easy steps for you, and step 7 is to eat it so, you know, not exactly rocket science. Don't be fooled though, sundae making is a SERIOUS BUSINESS.
Grab a brownie and cut it into little chunks.
Put the hot fudge (and walnuts) into the bottom of the sundae glass with a couple of chunks of brownie.
Get a scoop of ice cream and push it down on top of the sauce and brownie bits.
Keep on layering brownie, and ice cream until you get to the top of the glass.
Cover the top in hot fudge.
Pile on the whip and yet more hot fudge.