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
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.
GLUTEN-FREE VEGAN DARK CHOCOLATE BROWNIES
Dress these brownies up with icing to make a delicious dessert or a snack on-the-go. Either way, they are delicious. I made these with my cherry-coconut whipped cream and they were awesome! Gluten free often makes desserts dry and brittle but this version is a lot more moist than the standard gluten-free brownie recipe. Bananas are the key. Find some browning or rotting bananas, it will bring a chewy, moistness without the banana aftertaste.
Provided by Happy as a Yam
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 32.8 g, Fat 9.3 g, Fiber 4.9 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 120.8 mg, Sugar 13.7 g
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 WITH CINNAMON
This is more of an adult brownie with an unusual twist to it. Look for the boxes of Mexican chocolate with the international foods in your grocery store. This recipe is from "Select", a cooking magazine from my local grocery store chain.
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 1 nine inch square pan full, 16 serving(s)
Number Of Ingredients 11
Steps:
- Spread nuts in a small baking pan.
- Bake in a 350° oven until the pine nuts are golden brown, 8 to 10 minutes; shaking often.
- Pour nuts from pan and set aside.
- In a 3-quart pan, combine brown sugar, butter, Mexican chocolate, and unsweetened chocolate.
- Stir often over low heat until chocolates are melted and smooth.
- Remove from heat and beat in eggs, vanilla and cinnamon until well blended.
- Mix in flour and pine nuts.
- Pour into lightly oiled 9-inch square pan.
- Bake in a 350° oven until brownie springs back in center when gently pressed, 20 to 25 minutes.
- Let cool on a rack.
- Cut into squares or triangles; top with whipped cream to taste and a garnish of cinnamon sticks.
VEGAN DOUBLE-CHOCOLATE BROWNIES
From Vegetarian Times September 2008, these are delicious brownies, that just happen to be vegan. But if you don't tell, no one will know, they are terrific! Feel free to add nuts or other goodies. You'll make these a bunch, so try something different each time. I've also made them in a mini muffin pan topped with red/green M&Ms for Christmas.
Provided by Wish I Could Cook
Categories Bar Cookie
Time 35m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Coat 9-inch-square baking pan with cooking spray.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in large bowl.
- Melt chocolate chips with canola oil in double boiler, stirring until smooth. (Or heat in the microwave, stirring every 30 seconds until smooth.).
- Remove from heat, and whisk in banana and sugar.
- Combine soymilk, flaxseed meal, and vanilla in measuring cup, then fold into chocolate mixture.
- Stir chocolate mixture into flour mixture until just combined, then spread in prepared baking pan.
- (If topping with M&Ms, sprinkle them on now.).
- Bake 20 to 25 minutes, or until toothpick inserted 2 inches from side of pan comes out dry, but middle is still soft.
- Cool in pan on wire rack, then cut into 16 squares.
VEGAN BROWNIES
Try these soft, squidgy brownies, without the dairy or eggs. They're perfect for vegans and people following a dairy-free diet and taste utterly divine.
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 55m
Yield Makes 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 314 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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