VEGAN MEXICAN CHOCOLATE BROWNIES
These vegan Mexican chocolate brownies so perfectly chewy and fudgy with a crackly top and infused with cinnamon and cayenne for a mild kick.
Provided by Eva Agha
Categories Dessert
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 347 calories, Carbohydrate 60 grams carbohydrates, Fat 10 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, ServingSize 1, Sodium 245 grams sodium, Sugar 39 grams sugar
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
MEXICAN CHOCOLATE BROWNIES
Black beans are a secret weapon of whole-food, plant-based bakers. Blended, they help create a fudgy base for chocolatey treats, such as Outrageously Healthy Brownies and these delicious vegan Mexican chocolate brownies. Cayenne pepper gives these rich brownies a little kick: Add more if you like the heat. Craving more wholesome vegan desserts? Check out these 5 Scrumptious Plant-Based Desserts.
Categories Decadent Desserts/">Decadent Desserts
Time 1h
Number Of Ingredients 13
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.
MEXICAN CACAO BROWNIES RECIPE
Rich, fudgy and oh-so-delicious, these gluten-free brownies have a hint of spice and a surprising boost of antioxidants.
Provided by Pink Avocado Catering
Yield 16
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 16 Brownies
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