So I’m sitting here with my internet connection flicking ON and OFF and trying almost-and-mostly valiantly to resist running to make Vichyssoise at such an hour of the night that I should be working.  But then I remember that brownies (or Ginger-browdnies as they might better be called) require nothing like reliable wi-fi to enjoy at all.  They don’t even require that much to talk about.  So fire up the notepad I do, and here they are. 

*insert yumptuous picture of chocolate-drizzled “I procrastinated so hard with these I had time to make them look ultra-fine” squares*

I think I wrote down the recipe for these, but then I deleted it, so I’ll write this down now with the clear warning that A: this is from memory and based on something I made last Thursday.  and B: I wanted them to be brownies *after* I pulled them out of the oven, so in theory they could be fudgier by a loooong shot to legitimately be called brownies, but they definitely weren’t cake. 

RECIPEE!  for Gingerbrowdnies.

1 1/2 cups flour

3 tbsp cocoa powder

3/4 tsp ginger powder

1/2 tsp cinnamon

pinch of clove

1/4 tsp salt

1/3 cup sugar

2 tbsp molasses

1 tbsp Golden Syrup

1/3 cup oil

1/2 tsp vanilla

2/3 cup non-dairy milk

1 tbsp ground flaxseed

1. Sift together the dry ingredients in a large bowl

3. Whisk together the wet and add to the dry, stir just to mix, pour into pan and bake for 15-20 minutes.  Or maybe more.  I did not measure the time and everyone likes their browdnie a lil different.

OKAY UPON CLOSER INSPECTION THEY ARE CAKES.  LITTLE, SPICY CAKES.  Ah well, maybe next time I’ll remember in enough to time double the fat and sugar in the recipe and roll around maniacally in the lushness that ensues.  Until then, these are healthy enough to …. eat them upon waking for a lovely chocolatey zing next to coffee.  And then maybe another square with lunch.  And by that I mean no, they have like, negligible nutritional content but also nothing glaringly obese.  

Oh right, and if you melt some chocolate with a splosh of oil in the microwave and then drizzle it over in neat-o checker patterns they get way prettier and if you put them in the freezer to set the chocolate really quickly be careful about smushing the tops of them in the process and if you do *that* are you brave enough eat the messy ones in a heroic move thus preventing any innocent eyes from even suspecting that non-perfect Browdnies exist?   Wellll??  okay good.

Oh yeah, and in other news, I got a job as the weekend cook at an organic vegan cafe, with free reign of a tiny kitchen and some wild ideas for upcoming brunch specials.  Oh the freedom, oh the power, I’m not to touch the hummous recipe but my boss pretty much asked me to go wild with the rest of the menu.  Can you believe that?  And I get to make a couple baked things every day, too, anything I want.  

Seriously, I woke up in the middle of the night with my heart all a-flutter, realizing while I usually drunkenly lament while roaming the city at night is that there is no good vegan reuben anywhere in Montreal (travesty!) I could actually do something about that if I just remember to order rye bread before the next weekend.   O_O   Amazing.

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