That’s why, so many years ago, when an unassuming but delicately wrapped purple box by Allison’s Gourmet landed on my doorstep, I could barely contain my joy. An unexpected gift, which is always a delight by itself, little did I know that the contents of that package would open my eyes to a whole new option for handmade vegan sweets. Not made by my own hands, but assembled and baked with as much attention to detail as I could muster myself.

Butterscotch Pecan Fudge. More beautiful words were never strung together and attached to something edible. Finding something delicious in the mail was still such a novel concept, and to get something that seemed impossible to make without dairy, it was easily one of my favorite holiday presents that year. Though the packages are all very well wrapped and provide explicit instructions on freezing to make your treasures last, I’m afraid that whole pan of fudge disappeared at warp speed, without any help from hungry gawkers.

Another year, one of my favorite indulgences to date showed up at the party unannounced; Those Peppermint Brownies were legendary. One of my top 5 favorite combinations, chocolate and mint, I already knew it was love at first sight. Taking that initial bite merely sealed the deal. Deeply chocolate-flavored and fudgy to a fault, the sprinkling of crunchy candy cane pieces on top created the most irresistible textural contrast. It’s a shame this offering isn’t for sale this year, because I would recommend it to anyone who likes dessert, period.

My most recent opportunity to sample Allison’s incredible creations was a crazy stroke of luck. Another serendipitous gift, out of the blue, that coincided with the talented baker’s need for a promotional photo. Truly, it just happened that way! A good business deal is one that ends with a rich brownie sundae, peppered with chopped chocolate-covered toffee, a mouth-watering photo, and a new friendship. I can tell you with absolute certainty now that Allison is every bit as thoughtful and kind as her baked goods are irresistible.

My brief sampling doesn’t even begin to scratch the surface of all the goodies on offer at Allison’s Gourmet. There are chocolates, cookies, and candies beyond any vegan’s wildest dreams, and I trust that they’re every bit as delicious. Now, lucky for you, Allison has generously offered a very sweet holiday gift indeed- The opportunity to win a $25 gift certificate for anything in her online bakery! Just imagine the possibilities!

To enter, leave me a comment before Midnight EST on Friday, December 9th, telling me what you would buy with your winnings. For extra entries, follow Allison’s Gourmet on Facebook and/or Twitter, and leave separate comments saying as much for each.

Ah, the eternal quest for good vegan brownies continues.  JUST KIDDING IT’S OVER THEY’RE RIGHT HERE.

I can’t understand why I didn’t make these before.  They’re Isa’s recipe from the Post Punk Kitchen, and clearly they are ace.  The perfect balance between fudgy and cakey brownies and a deep chocolate flavor make these epic.  The best part about them is that they get better the longer you let them sit!  Thus, I dub them “Next Day Brownies.”

(recipe courtesy of Isa)

Ingredients

• 1/3 cup flour
• 2/3 cup cold water
• 12 oz extra firm silken tofu (the vacuum packed kind, like Mori-Nu)

• 1 cup semi-sweet chocloate chips (I use Ghiradelli)

• 1 3/4 cups sugar
• 3/4 tsp. salt
• 2 tsp. vanilla
• 1/2 cup oil

• 3/4 cup good quality unsweetened cocoa powder (I use Droste)
• 1 1/2 cups flour
• 3/4 tsp. baking powder

Directions

• In a blender puree the tofu, flour and water until smooth. Pour it into a sauce pan, and wisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes. Remove from heat and stir in the chocolate chips, salt, vanilla and sugar. Stir occasionally until the chocolate is melted. Set the mixture aside to cool completely.

• Preheat your oven to 350.

• When mixture is cool enough mix in the oil. (It can take about 20-30 minutes to cool, give it a stir once in awhileand stick it in the fridge to make it cool faster).

• Sift the 1 1/2 cups of flour, the cocoa and the baking powder together. Fold in the tofu mixture until well combined and smooth.

• Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.

I had a party and people kind of picked at them as they cooled, but it was the breakfast brownie the next morning that made my eyes roll back in my head.  What’s the deal!?  Something about sitting in the fridge overnight allowed the chocolate chips I added to the batter to harden and the flavors to mingle together in bliss.   I added 1/4 C chocolate chips and 1/4 C walnuts to the recipe for my own preference.  I’m now imagining all the add-ins that could make these even more incredible!   These brownies are bomb.  That’s all I can say.