The Yoga of Baking

I’m taking a break from marathon watching House of Cards in order to write this post. Everyone needs to power through the season so we can talk about it without spoilers.


I’ve got theories I want to discuss and I can’t until everyone is caught up. So get to watching, okay?! That way we will have something to talk about other than “the dress“. 

One topic that is almost as divisive as that stupid dress is the proper texture of brownies. Some people like them dense and chewy, other crazy people like them cakey. If I want cakey, I will make a cake. Brownies should be dense and chewy, this is non-negotiable. I will negotiate nuts vs. no-nuts and frosting vs. no frosting, but the texture debate is not going to make it to congress in this house.


This week, I made chewy, dense, vegan brownies. The recipe was from Fran Costigan’s book Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts (affiliate link).  I used coconut oil in the recipe and you could really taste it. I love coconut, but if you don’t like it you should use a different oil when you make them. I did find the recipe online for you on Fran Costigan’s website here. That means you don’t need to buy the book to make them, but it’s great book if you need dairy/egg free chocolate recipes.

Speaking of chocolate, I’ve been busy photographing chocolate bars for the new website I’m launching with my partner. If you want to learn more about good quality chocolate, stay-tuned. The site should be up and running in a few weeks!


Now, off to enjoy the rest of the weekend…on the couch…with P.O.T.U.S. and F.L.O.T.U.S. Underwood!

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