Tuesday, February 9, 2010

Vegan Fudgy Espresso Brownies

I know...I know...I'm on a roll right? TWO desserts in two days! However, I did give my solemn vow that I would publish the Espresso Brownie recipe that is the most recent addition to my youtube video series. I actually had to make an emergency run to the supermarket last night to buy dark chocolate chips so I could make a batch today. My hubs claims he suffers withdrawal if he doesn't get brownies once every couple of weeks.

So I know you are wrinkling your noses right now saying "oh great...another recipe for tofu brownies" but there isn't a smidgen of tofu within the dense, gooey, insanely chocolaty (is that a word?) depths of these babies! You have my word on that and I was a Girl Scout back in the day. Don't worry if you aren't a vegan either. When I serve these nobody asks because they are too busy stuffing their faces.

I hope you have some industrial strength willpower because that is what it will take to keep you from eating half (or more) the pan. So, ladies and gentlemen and chocolate lovers of all ages I FINALLY present The Homegrown Gourmet's top secret Fudgy Espresso Brownie recipe.


http://www.youtube.com/watch?v=BwIpmVhSqEI


Vegan Fudgy Espresso Brownies
3/4 cup organic spelt flour*
1/2 cup unsweetened dark cocoa powder
2 tablespoons instant espresso powder
1/4 teaspoon aluminum-free baking powder
1/8 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup organic tropical source** chocolate chips
1/4 cup melted organic extra virgin coconut oil
1 small organic banana, mashed
1/2 cup organic unbleached cane sugar (I use Florida Crystals)
1/2 cup coconut, almond or rice milk
2 tablespoons organic golden flaxseed meal (ground flax)
2 teaspoon pur vanilla extract
1 cup toasted, chopped nuts of choice (I LOVE hazelnuts in mine)
1-Preheat oven to 350.
2-Lightly grease an 8 or 9 inch square baking pan, line with parchment paper and then grease paper as well.
3-In a medium bowl; combine flour, cocoa powder, baking powder, baking soda and salt. Set aside.
4-Place chocolate chips and coconut oil in a double boiler to melt chocolate. Make sure the bottom of the bowl does not touch the water. Stir to blend, remove from heat.
5-Add mashed banana and sugar and espresso powder to melted chocolate mixture.
6-Combine flax meal with almond milk and let stand for 5 minutes. Stir in vanilla extract.
7-Combine the milk mixture with the chocolate mixture. Make a well in the dry ingredients and add the wet to the dry. Mix until no dry spots remain. Do not over mix.
8-Fold in nuts and turn batter out into prepared pan.
9-Bake 20-25 minutes or until a pick inserted 2 inches from the side of the pan comes out clean. If inserted in the center it should come out slightly sticky because the middle will still be soft.
10-Cool on wire rack. Turn out onto flat surface; remove parchment paper and cut into 12-16 squares.
I haven't done a nutritional analysis on these yet and calorie wise...we probably are better off NOT knowing! But, at least they are made with clean, healthy ingredients. I cannot be held responsible for their effect on your waistline!!
*I chose spelt flour because I actually like the texture it gives Vegan baked goods. Strictly speaking, if you are trying to avoid Gluten...you are out of luck. Contrary to popular myth, spelt IS a glutenous flour. However, it does have more fiber and protein the UABW (unbleached all purpose white). Plus if you have a specific allergy to wheat, spelt makes a great substitution. You can find spelt flour at most any health food store and some grocery stores now carry quite a few "specialty flours." If you need more info on spelt flour...just ask and I'll try to help you find it.
**Tropical source chocolate chips may be a new one on you. Pick up a bag of any commercial or store brand chocolate chips and check out the ingredient list. It is likely that you will see butter and milk listed there. Tsk...tsk....tsk! REAL quality chocolate should be made with cocoa butter. In tropical source chips, any oils added for emulsifiers/stabelizers will be palm and or coconut and NOT some hydrogenated nightmare. Hense the name...tropical source. Tropical oils (particularly coconut) can withstand extremely high temperatures without becoming rancid which make them ideal for cooking/baking. I really NEED to get to that coconut oil article very soon! Some supermarkets are now carrying tropical source chocolate chips and most health food stores have them. Again, if you need assistance you can write to me for a brand name and help finding it.
I suppose I shouldn't even mention how decadently delicious these are served WARM with a scoop of homemade Coconut Milk Vanilla Ice Cream. Nah... I won't say it. That would be torture!
(c) copyright Jill Anderson, The Homegrown Gourmet

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