Fudgy Vanilla Swirl Brownies

We began Brownie Week with cakey brownies, and we end with fudgy.

Growing up I remember making many batches of brownies with my sister from a box. We were rarely able to agree on which kind to make. She always wanted to follow the directions for fudge-like, but sometimes I wanted cake-like. My protests were mostly just to spite her monotony; I didn’t really care. Most of the batter would be eaten off the beaters, spatula, and our fingers, never making it to the oven, so it really didn’t matter. That is just the obstinate little sister I was (am?).

These are inspired by cream cheese brownies. The vanilla pudding swirl mimics that classic white-on-brown look, and chocolate and vanilla are a tried and true pair.

The vanilla pudding is just a simple chia pudding with a lower liquid-to-chia-seed ratio that is blended on high for a silky smooth texture. Unlike the brownie-making of my childhood, there is no brownie batter to sneak by the fingerful. However, the vanilla pudding is fantastic when stolen out of the blender.

Fudgy Vanilla Swirl Brownies

Makes 8

3 cups dates

1 cup raw rolled oats

1/3 cup cacao powder

1/8 tsp salt

1/2 tsp vanilla bean powder

Vanilla Pudding

1 cup non-dairy milk

1/4 cup white chia seeds

1/4 cup agave nectar

1 tsp vanilla bean powder

Soak the chia seeds in the non-dairy milk for at least 30 minutes. Transfer to the blender and add the agave and vanilla. Blend on high until completely smooth. Refrigerate for at least an hour.
Grind the oats in the food processor until fine. Add the dates, cacao powder, vanilla, and salt. Process until it forms a ball.
Press the dough into a lined loaf pan.
Using the back of a spoon or a chopstick, make squiggles and swirls and peaks and valleys in the top of the brownies. Spoon the vanilla pudding on top of the brownies so it fills the crevasses.
Refrigerate for at least an hour before cutting and eating. Keep in the fridge.

In case you missed a day of Brownie Week, here’s a recap: