pecan chocolate pie concocted mere days ago somehow did not put me off from sweets for very long. Granted, I couldn't eat much of the pie (too rich, making for generous giveaway slices). Anyway, I'll share more about what's currently making the house smell heavenly sometime later. In the meantime, care for brownies?
Paying a visit to the pages of one of Colleen Patrick-Goudreau's well-known food tomes, The Joy of Vegan Baking, encouraged me to get a little creative with a batch of brownies. I've baked some of these Chocolate Brownies once before and from what I recall, followed the recipe quite closely. This latest batch included a few adjustments. I replaced applesauce with pumpkin puree; reduced the sugar (also using half white, half brown); mixed in finely chopped a chocolate bar instead of chocolate chips; added instant espresso powder; and incorporated some almond paste that was idling in the refrigerator from another recent baking project. These no-added-fat (save for the almonds) bars were dense and incredibly fudgey. The almond paste must have melted into the batter, because I couldn't find discernible clumps of almond anywhere. It didn't seem to make a difference, though, because those moist, rich, chocolate-flecked bars were a hit with the family. Win. On another note: thumbs down to nighttime baking-related indoor lighting.