Although I am not a vegan nor anywhere close to embracing veganism, I have recently developed an appreciation towards vegan treats (mainly soy-free). I have been cutting back on my consumption of eggs due to the latest health scare. They are also easier to make and the ingredients are more accessible. Vegan or not, I am always open to a healthier and less caloric alternative. This isn’t your regular brownie recipe. Well, most vegan brownie recipes are not usually ordinary. I’ve seen vegan brownie recipes with kale, squash, etc. I’ve seen people use black beans for a gluten-free option. I contemplated this idea but since I’ve been using black beans as baking marbles on numerous occasions, I felt it was best to freeze the idea for the time being.If you have a gluten allergy or intolerance of some kind, the black bean option is at your disposal. Although these are not gourmet brownies, the flavor and gooey texture is just as such. I almost neglected to mention that not only are these brownies soy-free but they are sugar-free as well.
Having your cake and eating it too is not a phrase I throw around lightly. Growing up using a regular brownie recipe, I have become accustomed to dense, fudgy and soft brownies; not light, cakey and dry. Then why is emulating a traditional brownie recipe that simply consists of a few simple ingredients so difficult? It’s mainly due to the egg, which emulsifies, binds, slightly leavens then bakes up as part of the actual base of the brownie itself. Emulating this takes an expedition deep into the innards of brownie science. It took me a number years of practice coupled with some failures to successfully perfect the brownie. This vegan brownie recipe was a cinch to make. I used peanut butter, flaxseed meal with water, almond spread, honey, vanilla extract, salt, spelt flour, apple cider vinegar, and carob powder. I didn’t use these ingredients in that particular order but you get my point.
The process consists of a luxurious batter that comes together in the bowl of your food processor. That’s right. No hand labor is required for this recipe. Just dump and whirl. Let your food processor do all the hard work for you. It’s as easy as it gets. However, I strongly suggest that you don’t over mix your batter or you will get tough brownies; not the gooey dense texture that we all love. These indulgent, fudgy vegan nutty brownies with a rich peanut butter flavor guarantee satisfaction. They are just pure, healthy decadence at its finest. They can be gourmet brownies without the excess amount of sugar, oil, butter, and eggs. Healthy treats are just as enjoyable and each bite of the brownies say a mouthful.
For this recipe, you will need:
- 1 3/4 cup of spelt flour or oat flour (you can use the same amount of rinsed and drained canned black beans for a gluten-free option).
- 2 tablespoons of flaxseed meal resting in 5 tablespoons of water
- 1/3 cup of carob powder (you can use unsweetened cocoa powder instead)
- 1/4 teaspoon of sea salt
- 1 teaspoon of vanilla extract
- 1/2 cup of pure honey, maple syrup, or agave nectar
- 1/2 cup of unsalted natural peanut butter
- 2 tablespoons of almond butter (you can use other nut butters of your choice)
- 1/8 cup of apple cider vinegar
- 200 grams of dairy-free bittersweet chocolate squares broken into bits
Preheat the oven to 350 degrees F . Lightly grease an 8×8 baking pan. Once the flaxseed meal has rested for 5 minutes, place all ingredients except for chocolate chunks in a food processor. Pulse for a few minutes. Scrape down sides as needed. If the batter is too thick, slowly drizzle in some water. Fold in chocolate chunks. Transfer mixture to a baking pan. Bake for 25 to 30 minutes in the preheated oven or until the top is no longer shiny. Let the brownies cool for at least 10 minutes before cutting into squares.
Yields 16 brownie squares