Happy Healthy Living Vegan Brownies
We discovered these brownies at our local tea shop and found that they were amazing! We decided that we needed to learn how to make them and share them with you.
These little vegan brownie delights will bring much happiness to your taste buds! I know you’re suppose to wait till they are completely cooled but shoot that is too hard to do with the chocolate aroma these babies create. So vegan and so good!
- 1 cup coconut oil
- 4 oz. (or 112 grams) bittersweet chocolate or to be even more strict just use unsweetened chocolate with 70% (or more) cocoa solids.
- 1 tsp vanilla
- 1/2 cup hot water
- 2 cups sugar** Coconut sugar or Vegan Brown Sugar
- 1 cup organic pastry flour 1/2 whole wheat flour
- 1/2 cup Almond flour
- 3/4 cup dutch process cocoa
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 Tbsp flax seeds (ground)*
- 6 Tbsp hot water
- 2 Tbsp hemp seed sprinkled on top
- Preheat oven to 350°F and grease an 8 x 8 pan.
- In a double boiler or a bowl set atop a pot of gently simmering water, melt the coconut oil, chocolate squares and vanilla together.
- Mix 1/2 cup of hot water and stir into the coconut/chocolate mixture. Add sugar and remove from heat. The sugars will dissolve a bit but you don’t need to completely dissolve it.
- In another bowl, sift together the flours, cocoa, baking powder, baking soda and salt. Whisk to combine.
- In yet another bowl (small one), mix the flax seeds and 6 Tbsp of hot water, allow to sit for 2-3 minutes.
- Combine the chocolate/coconut oil mixture with the flour mixture and stir to incorporate. Add the thickened flax and stir that in as well.
- Pour the batter into the greased baking pan sprinkle with hemp seeds and bake for 30-40 minutes.
- When finished, remove the brownies from the oven, set atop a cooling rack and get busy somewhere else. These need to be completely cooled before consuming. If you attempt to eat them before they are properly cooled, they will crumble. When they are properly cooled, you can’t even tell they are eggless, I promise!
Interesting Vegan Help:
** Most popular brands of white and brown sugar are NOT vegan. An animal product called “bone char” is used in the bleaching or whitening process and therefore renders the sugar useless in vegan baking.
* To replace eggs as binders in a recipe, you can use arrowroot, soy, lecithin, flaxseed mix, pureed fruits or vegetables, silken tofu or unflavored vegetarian gelatin powder (agar agar). For every egg replaced, 1/4 cup of the substitute is used.
If eggs are needed for leavening agents, baking soda or a commercial egg replacement powder such as Ener-G can be used. For every egg replaced 1/4 cup of the substitute is used.
If eggs are used for moisture, fruit juice, water or pureed fruit can be substituted.
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