Thursday, May 12, 2016

Your New Favorite Brownie Recipe

I stumbled upon this brownie recipe when I was looking to impress some dinner guests. They are decadent and delicious and just perfect with a scoop of vanilla ice cream! Plus they're quite simple to make, considering they're not from a mix.


By the time I thought to take a picture, most of the brownies had been gobbled up. There was just this little corner piece left!

The original recipe is from here (also a more professional picture, haha). Don't let the fact that they're vegan scare you off! In fact, I loved teasing my dinner guests by having them guess the secret ingredient (no one could!) See below:

INGREDIENTS:

  • 1/4 cup pureed or well-mashed avocado
  • 1/4 cup extra-virgin olive oil
  • 1 cup white whole wheat flour (or all-purpose flour)
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup cane sugar (or granulated sugar)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup water (I like to instead use 1/2 cup brewed coffee + 1/4 cup water)
  • 1 1/2 cups vegan dark or semisweet chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees F (180 degrees F). Grease an 8-inch square pan with cooking spray.
In a large mixing bowl, whisk together the pureed avocado and olive oil until smooth. Add in the flour, cocoa powder, sugar, baking soda, salt, and water (or coffee + water). Stir until smooth. Fold in 1 cup of the chocolate chips.
Pour into the prepared pan and spread the batter evenly throughout the pan. Sprinkle with an additional 1/2 cup of dark chocolate chips on top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean (there may be some melted chocolate chips in there).  If you overbake, the brownies will have a cake-like texture.
Remove and let the brownies sit out for at least 20 minutes before serving. Cut and serve, or cover and store for up to 3 days.

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