Yep, chocolatey sweet treats 2 weeks in a row. You're welcome <3
Very decadent vegan, oat-flour, maple sweetened Brownies.
Quick & Easy to prepare.
Makes 12 muffin cup brownies.
As you'd expect from the word brownie, these are decadent and rich - not an everyday treat. Although, they're so tasty you may indeed find yourself thinking about these daily.
I was going to make them like usual, in a pan, but discovered than I did not have parchment paper, but I did have muffin liners...so the brownie batter went into the muffin tin, and these guys emerged :)
- 1/2 cup natural cocoa powder (this is non-alkalized cocoa)
- 100 grams dark chocolate (if you can find grain sweetened, then all the better) - I used 1 bar of Lindtt 90% - broken into small pieces
- few generous pinches of sea salt
- 1 tsp cinnamon
- couple pinches of cayenne
- 1/2 cup boiling water
- 3/4 cup maple syrup
- 1/4 cup maple sugar
- 1 tsp vanilla
- 1/3 cup high quality vegetable oil - unrefined sesame, grapeseed, avocado etc.
- 2 cups + 2 TBSP oat flour
- 2 TBSP flax
- 1/4 tsp baking soda
- Optional: 1/2 cup chopped nuts like pecans or walnuts.
- Preheat oven to 350F
- In a bowl, combine flour, flax & baking soda. I whisked it briefly with a fork to combine.
- In another bowl, add the cocoa powder, salt, cinnamon & cayenne.
- You can do the next part in 2 different ways, take your pick:
Method 1: Add the chocolate pieces to the cocoa/spices. Then add the boiling water, and stir with a spoon until it gets all icing / fudgey like - not runny - but all mixed together into a heavenly chocolate paste. Most of the chocolate should melt, but if there are a few pieces left, no biggie. For this batch I used this method.
Method 2: Alternatively you could melt the chocolate in a double boiler, and add it to the cocoa & spices. You may not need to any boiling water here, to get the icing like texture - when I tried it this way, I added just under 1/4 cup boiling water one time, and another time I didn't need any water at all.
- Add in the maple syrup slowly, mixing with a spoon until combined.
- Stir in the oil.
- Add in the maple sugar, again, stirring with a spoon.
- Add in the vanilla.
- Stir in the flour/flax/soda mixture. And then the nuts, if using. The batter will be really thick, not runny in the slightest.
- Scoop out some batter, and drop into lined muffin tins (or a parchment paper lined 8X8 baking dish). Using your fingers or the back of a spoon, press the batter down into the pan or muffin cup.
- Bake for 20-25 minutes if using a muffin tin, or 30-35 minutes if using a pan. They are done when a toothpick comes out clean.
- Let these guys cool in the pan for about an hour, then transfer to a wire rack. Do not cut into slices until cooled. AND, if humanely possible, I think they taste better the next day, after spending the night in the refrigerator...but if you don't like your brownies on the colder side, then simply keep them on the counter in an airtight container. YUM!
I make brownies only a few times per year...mostly because I don't often think of them! This has been my go to recipe for the past few years though, and it has never failed me. I hope you enjoy it as much as T & I do.
Happy Valentine's Day friends!