Best Vegan Mexican Cacao Brownies Recipes

MEXICAN CACAO BROWNIES RECIPE

Steps:

• Preheat oven to 350°F. Lightly oil the bottom and sides of a 9x9 inch baking pan. Whisk together flaxseed and water, set aside.
• Melt the cacao butter in the microwave or over a double boiler. Sift together chickpea flour, cacao powder, tapioca powder, cinnamon, chili powder, sea salt, xanthan gum, baking soda and almond meal.
• Place the flaxseed & water mixture in the bowl of a stand mixer. Add coconut palm sugar, vegan butter, cacao butter, milk and vanilla, and stir on low until the ingredients are combined. Beat the mixture for 5-7 more minutes on medium until completely smooth.
• Slowly add the dry ingredients until fully combined. If the mixture is too dry, add more almond milk, 1 Tbsp. at a time.
• Fold in the cacao nibs and then spread mixture evenly in the prepared pan.
• Bake for 30 minutes or until a toothpick inserted in the center of the brownies comes out mostly clean. Do not overbake.

MEXICAN CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F. Line a 9-inch square baking pan with nonstick foil, extending foil over edges
• In a food processor combine beans, applesauce, and chopped chocolate. Cover and process until smooth. Add granulated sugar, cocoa powder, and vanilla; cover and process until combined.
• In a small bowl stir together the next six ingredients (through cayenne pepper). Add flour mixture to chocolate mixture. Cover and process just until combined.
• Spread batter in the prepared baking pan. Bake 20 minutes or just until center is firm and edges are slightly puffed. Cool in pan on a wire rack. If desired, sprinkle with powdered sugar. Using foil, lift brownies out of pan. Cut into squares.

VEGAN BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
• Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

VEGAN MEXICAN CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 ºF with a rack placed in the center. Spray an 8 or 9-inch square baking dish with oil and line with parchment paper, leaving two sides with overhang.
• In a large mixing bowl sift together the flour, dutch-processed cocoa powder, baking powder, salt, cinnamon, and cayenne. Set aside.
• In a small pot combine the milk, yogurt, oil or vegan butter, and sugar. Heat over low heat, stirring regularly, until the sugar has dissolved (mixture will reach ~120 ºF). Turn off the heat and add the chopped chocolate and vanilla extract. Stir until the chocolate has melted and the mixture is smooth.
• Pour the wet ingredients into the dry and mix with a wooden spoon until just combined and no dry spots are left.
• Spread the batter into the prepared baking dish and smooth the top with the back of the spoon.
• Bake the brownies for 28-32 minutes in an 8-inch pan, or until a tester comes out with some moist crumbs but no wet batter. If using a 9-inch pan brownies will bake in 25-30 minutes
• Let the brownies cool completely on a wire rack before removing from pan. They are delicious warm, but will be easier to cut if you allow them to cool fully and refrigerate for a few hours. Brownies can be warmed in the microwave in about 15-30 seconds.