Jalapeno Brownies Vegan Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Set jalapeño halves on a baking sheet lined with aluminum foil, open side up.
• Heat vegetable oil in a skillet over medium-high heat. Add mushrooms, onion, and garlic to the skillet and saute until vegetables are tender and mushrooms have released their liquid, about 8 minutes. Transfer vegetables to a paper towel-lined plate to soak up the excess moisture.
• Mix mushroom mixture, cream cheese substitute, 3/4 cup shredded cheese substitute, salt, and pepper together in a bowl. Spoon into the jalapeño pepper halves on the baking sheet.
• Bake in the preheated oven for 20 minutes.
• Remove from the oven and top with the remaining 1/4 shredded cheese substitute. Broil until the cheese is melted and slightly browned, 1 to 2 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat sugar, peanut butter, vanilla extract, and salt together in a bowl until smooth and creamy. Mix flour and cocoa powder into peanut butter mixture; add canola oil and soy milk and stir until batter is moist, crumbly, and stiff. Spread batter into the prepared baking dish using your hands or a spoon.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees.
• Lightly oil a 9-by-13-inch pan.
• Melt butter and chocolate together in a double boiler.
• Set aside to cool.
• In a large bowl, whisk or beat the eggs with the salt until foamy.
• Add the sugar and vanilla and beat until well blended.
• Add the chocolate-butter mixture and stir until just combined.
• Sift flour and cocoa together.
• Add the flour and cocoa powder and mix until almost blended.
• Fold in the jalapeños, chilies and nuts.
• Transfer batter to the prepared pan and bake until the top forms a cracked crust and the inside looks slightly moist, 30 to 35 minutes.
• Allow to cool, then cut into squares and dust with powdered sugar.