Say hello to my Fudgy vegan double chocolate brownies: an easy recipe for rich, no fancy ingredients chocolate butter brownies frosted with dark fudgy chocolate spread
I am a brownie person.
It’s true.
I mean should I rename the blog to: „My brownie adventures or 50 shades of brownies?“
So, I made raw brownies, I made brownies based on sweet potatoes in a student home with nothing else than a fork and a pan as a bowl. I made espresso infused brownies, then I made them again but varied some of the ingredients because I obviously love espresso brownies and hate coffee. I am strange person. My only hope is that you might just skip to the recipe without reading the text.
It’s fine.
The reason why I made another brownie recipe was because I read an article in a Swiss Newspaper where there was a „healthy“ dessert alternative with coconut oil and almonds and you know what I mean. I was quite surprised when I saw how people reacted to it in such a negative way. Comments like:
Just put in sugar and butter and eggs, it’s a f***** dessert!
Great! It’s healthy but disgusting but at least I am not gaining weight.
Coconut oil so we have more nature damage and almonds who flew around the world? Just stick to a normal recipe!
Well, I am not so sure what to think about this. I am trying to make my recipe as easy and „down-to-earth“ as possible but of course, I am using spelt flour and almond flour, coconut oil liquid sweetener like agave or maple a lot, but I guess as of today they are available in almost every country. I also have recipes that you have to go to the grocery store in order to make this special recipe where you might don’t have all the ingredients in your pantry.
But I try as much as often to use seasonal, plant-based, organic, nutrition dense ingredients, which are available in Switzerland. So for this brownie recipe, I really tried to make it without any „fancy“ stuff and you can ply around with the ingredients. For example, if you don’t want to buy almond flour, simply substitute with spelt flour. Even if you should just have „normal“ flour, go with it!
- ½ cup spelt flour (substitute with white flour)
- ⅓ cup almond flour (substitute with white flour)
- 1 tsp baking powder
- 2 tbsp cacao powder
- ⅓ cup coconut oil
- 4 oz dark chocolate, roughly chopped
- ¾ cup coconut sugar (substitute with brown or white sugar)
- 1 tbsp maple syrup
- 2 tbsp peanut butter
- ½ cup apple sauce
- 1 tsp vanilla extract
- a pinch of fine sea salt
- -
- 3 oz. dark chocolate
- ⅓ cup full-fat coconut milk
- 1 tbsp maple syrup
- Preheat your oven to 350F
- In a medium bowl combine the flours and baking powder
- Set aside
- I another bowl combine the melted coconut oil with the coconut sugar.
- Add maple syrup, cacao powder, peanut butter, applesauce, vanilla, and salt
- Combine the liquid and dry ingredients and stir in the chocolate pieces.
- Line a rectangular baking tin with baking paper or use a silicon tin before spreading the mixture.
- Bake for 20-25 minutes
- -
- For the frosting, you heat on low! heat the coconut milk with the chocolate and the maple syrup. Do this slowly and really on low heat otherwise the chocolate will get clumpy.
- Spread the mixture over the brownies and let cool.
Brownies
50 gr Dinkelmehl
30 gr Mandelmehl
1 TL Backpulver
2 EL ungesüsstes Cacao Pulver
40 gr Kokosnussöl, geschmolzen
100 gr dunkle Schokolade, gehackt
60gr Kokosnussböütenzucker (kann mit braunem Rohrzucker oder weissem Haushaltszucker ersetzt werden)
30 gr Ahornsirup
2 EL Erdnussbutter (Haselnuss oder Mandelmuss)
80 gr ungesüsstes Apfelmus
1 TL Vanilleextrakt
eine Prise feines Meersalz
Frosting
80gr dunkle Schokolade
75ml Kokosnussmilch
1 EL Ahornsirup
Ofen auf 175 Grad vorheizen.
In einer mittelgrossen Schüssel vermengt Ihr das Mandel und Dinkelmehl mit dem Bachpulver.
In einer anderen Schüssel vermengt Ihr den Rest der Zutaten bis auf die gehackte Schokolade
Nun fügt Ihr die Mehlmischung der „flüssigen“ Mischung bei.
Gehackte Schokolade hinzufügen und die Mischung in einer rechteckigen Backform bei 20-25 Minuten backen.
Gut auskühlen lassen!
Fürs Frosting gebt Ihr die Kokosmilch und Shcokolade in eine kleine Pfanne und erhitzt diese auf kleinster! Stufe. Ganz vorsichtig umrühren und den Ahornsirup zufügen. Die Schokolade wird hart wenn Ihr Sie zu stark erhitzt!
Das Frosting nun über den Brownies verteilen und in den Kühlschrank stellen.
Mit Kokosraspeln garnieren und Geniessen!
You’ve got me drooling over here Lara, these brownies look super decadent!
Ohh I love „down-to-earth“ recipes and healthy desserts. Why not substituting white sugar through a healthy one. Can’t believe that pople talking bad about a healthier dessert option. The brownies look sooo perfect and yum.
Lara, people will always have their own opinions on things but that doesn’t mean that you should apologise for the way that you want to do things. If you want to do ‚fancy‘, then do fancy. If you want to use ingredients that everyone can’t find then use them, but maybe offer advise on substitutions. You can’t cater to absolutely everyone. Be okay with being yourself and the way you want to do things. This is your blog and your food, and the people who love you will stick around. Theses brownies look amazing! xx
You made my day ❤