Vegan Dark Chocolate Brownies Food

GLUTEN-FREE VEGAN DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, maple syrup, cocoa powder, baking powder, and salt in a large bowl; blend well and make a well in the center. Combine mashed bananas, coconut milk, olive oil, and vanilla extract in a second bowl. Pour banana mixture into the flour mixture and stir until batter is evenly mixed. Fold in chocolate chips. Pour batter into the prepared baking dish and sprinkle with cocoa nibs.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely before slicing.

VEGAN DARK CHOCOLATE BROWNIES

Steps:

• Soak dates in 1 C warm water for 30 minutes- 1 hour (optional-can substitute 1/2 C sugar).
• Preheat oven to 350 and grease a 9x13 pan (for thinner brownies). For thicker brownies (over 1/2") use a smaller pan.
• Create flax eggs-combining ground flax with 6 T water. Stir and let set for 15 minutes.
• In a food processor, combine dates, soaking water, pears, and carrots. Blend until pureed.
• In a mixing bowl, combine dry ingredients (cocoa powder, flours, salt, baking soda). Stir to combine and mix in wet ingredients (milk, pureed mixture, vanilla, flax eggs).
• Fold in chocolate chips and pour into baking pan.
• Bake at 350 for 20-25 minutes until middle is mostly set. Top with marshmallows and broil for 1-2 minutes until browned.
• Remove and enjoy!

VEGAN CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350°F (180°C). Spray a 9 x 9 inch square dish with non-stick spray and cut parchment paper so that the bottom of the dish is lined and there is overhang over the sides so you can easily lift out the whole tray of brownies when they're baked. Set aside.
• Sift the flour and cocoa powder into a mixing bowl and add the brown and white sugar, baking powder, salt and instant coffee powder and mix together.
• Prepare your vegan buttermilk by adding 1 Tbsp of lemon juice to a measuring jug and then adding in soy milk up to the 1 cup (240ml) line. Allow it to curdle and then add to the mixing bowl.
• Add in the melted coconut oil and vanilla extract and stir it into a thick batter.
• Add the melted vegan chocolate and fold it into the batter.
• Add the chocolate chips and chunks and stir into the batter. The batter will be extremely thick.
• Spoon the batter out into the prepared baking dish and smooth down with the back of a spoon.
• Place extra chocolate chunks and chocolate chips on top.
• Place into the oven and bake for 30 minutes if you want them extremely gooey or 40 minutes if you want them super fudgy but not gooey. The brownies in the photos were baked for 40 minutes.
• When baked let them cool for around 15 minutes and then lift the whole tray of brownies out using the parchment paper overhang to lift out the whole tray. Place it onto a wire cooling rack and let it cool completely before cutting. If you cut the brownies when they are still quite warm, they will be harder to cut.
• To cut the brownies, heat up a knife by dipping it in some very hot water (from the kettle) and then drying it off with a towel and cutting. Then dip the knife again, dry it off and cut the next section and repeat until you have cut all the squares. This simultaneously allows you to cut perfect squares and makes the chocolate in the brownies all melty as you cut them.

VEGAN DARK CHOCOLATE BROWNIES

Steps:

• Preheat your oven to 350 degrees F. Line a 9-inch baking pan (square or circle*) with aluminum foil, leaving some to hang over the edges. Set aside.
• Add chopped chocolate, coconut oil, and peanut butter to a medium glass bowl. Microwave in 30 second intervals until melted. Set aside.
• Mix your egg replacer and water together. Set aside to gel for 1-2 minutes, mixing after about 30 seconds or so. Set aside.
• Add your sugar to the chocolate mixture, and mix to combine well. Add egg mixture and whisk to combine. Add flour use a wooden spoon to combine.
• Scoop mixture into your prepared baking pan and bake for 37-42 minutes, or until a toothpick comes out clean. The brownies might bubble at this point - that's okay. Remove the brownies and set them on a wire rack to cool. Once the pan is cool enough, move your brownies to the fridge to speed up the cooling process. If you leave the brownies in the fridge, they'll be hard thanks to the coconut oil - they're easier to cut this way. Remove the brownies from the pan using the aluminum foil and cut with a sharp knife. Store in the fridge (for harder brownies) or at room temperature in an air-tight container (for super soft and fudgy brownies).

VEGAN BROWNIES

Steps:

• Heat oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
• In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
• Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin.
• Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.

INTENSELY DEEP DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F with rack in center position.
• Butter and flour 13" x 9" pan.
• In 3 qt heavy saucepan, melt butter and chocolate over low heat, stirring until smooth.
• Remove from heat and allow to come to room temperature.
• Whisk in sugar and vanilla into chocolate/butter combination.
• Whisk in eggs, one at a time until thoroughly combined. Set aside.
• In separate bowl combine Dutch process chocolate powder, flour and salt.
• Combine flour mixture with chocolate/butter and whisk thoroughly.
• Add chopped walnuts if using.
• Spread brownie batter in pan and bake for 25-35 minutes.
• Cool completely.