VEGAN MEXICAN CACAO BROWNIES
These vegan and gluten-free brownies, as conjured up by Julie Piatt of "The Plantpower Way," a cookbook and vegan lifestyle guide, will enthrall even the most die-hard of butter devotees. Digging into them can feel like making contact with a semi-solidified form of chocolate syrup. The flavor runs deep, zingy with an undercurrent of cinnamon and chile, and the texture manages to remain simultaneously dense and moist.
Provided by The New York Times
Categories snack, cookies and bars, dessert
Time 50m
Yield 16 brownies
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the ground flaxseed and 6 tablespoons (89 milliliters) water until mixture has an egg-like consistency. Set aside.
- Heat oven to 350 degrees. Lightly oil the bottom and sides of a 9-inch-square pan with coconut oil. Line the bottom of the pan with parchment paper. Set aside.
- In a large bowl, sift together garbanzo flour, cacao powder, tapioca flour, cinnamon, xanthan gum, sea salt and baking soda. Add almond meal and stir until fully incorporated.
- In a clean, dry metal bowl set over a pan of barely simmering water, melt chile-infused dark chocolate, stirring until smooth. Remove from heat and set aside to cool.
- Whisk the flaxseed "egg" again, then place in the bowl of a stand mixer fitted with the paddle attachment. Add sugar, vegan butter, almond milk and vanilla and stir on low. Gradually increase speed to medium-high and continue beating until mixture is fully combined and mostly smooth, 5 to 7 minutes. Add the melted chocolate and beat for 15 seconds.
- Add the wet ingredients to the dry ingredients and fold with a rubber spatula until fully combined and streak-free. The batter should be thick and gooey, but if it's too dry, add additional almond milk, 1 tablespoon at a time, to loosen. Fold about 3/4 of the chocolate chips into the batter, then spread it evenly in the prepared pan. Sprinkle the top with the remaining chocolate chips.
- Bake until a fork inserted in the center of the brownies comes out mostly clean, about 30 minutes; do not overcook. Transfer the pan to a rack and cool to room temperature.
Nutrition Facts : @context http, Calories 531, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 43 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 35 grams, Sodium 121 milligrams, Sugar 23 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
