Valentine’s Day is one week away. I am sure many of you will be making and baking treats for either you, your family or your children’s class parties. Every year I love to bring big sugar cookie hearts, plain and un frosted so the kids can decorate their own “Valentine’s”. Put out bowls of fluffy pink frosting, sprinkles and red hots with plastic knives or clean Popsicle sticks and let them go wild with their decorating. See my recipe for the Christmas sugar cookies and have fun.
For those of you who want to make something chocolaty try these simple Dairy, Egg and Nut Free Chocolate Chip Brownies. I have to say developing the perfect brownie recipe wasn’t easy. Some people love cakey, some love fudgy. I love a combination of both. Of course since nuts aren’t an option in my brownies I added some Enjoy Life chocolate chips to give some extra ooomph. The secret to this recipe’s success is the ingredient silken tofu. It gives the brownie the right lift and texture in order to achieve that perfect balance of cakey and fudgy.
I always make a double batch of these and line my 8 inch square pan with aluminum foil sprayed with dairy free baking spray. When the brownies cool you may lift out the brownies and cut into perfect squares using a serrated knife. Alternatively use a two inch heart cookie cutter and make little chocolate hearts. Dust with a generous helping of confectioner’s sugar and your kids will go nuts (pun intended) for these!
DAIRY, EGG AND NUT FREE CHOCOLATE CHIP BROWNIES
Preheat oven to 350 degrees and spray an 8 inch square baking dish coated with dairy free baking spray.
In the bowl of a mixer fitted with the paddle attachment combine shortening, sugar, tofu and vanilla thoroughly. In a separate bowl combine flour, cocoa, baking powder and salt with a wire whisk. Add to the shortening mixture and mix until just combined. Stir in chocolate chips with a rubber spatula.
Spread batter into prepared baking pan and bake 30 minutes or until cake tester comes out clean. Cool completely and dust with confectioner’s sugar.
Yield: 16 bars