Vegan Chocolate Brownie
refined sugar free, gluten free
Ingredients:
230 ml of plant based milk
200 g of dark chocolate
180 g sugar (cane or coconut)
170 g of gluten-free flour
50 g cocoa powder
50 g coconut oil
10 g baking powder
Salt
230 ml of plant based milk
200 g of dark chocolate
180 g sugar (cane or coconut)
170 g of gluten-free flour
50 g cocoa powder
50 g coconut oil
10 g baking powder
Salt
Pour 100 g of chocolate or chocolate drops with hot vegetable milk and stir until smooth.
Add sugar and coconut oil or other vegetable oil to the chocolate.
Mixing.
Add sugar and coconut oil or other vegetable oil to the chocolate.
Mixing.
Sift the cocoa powder, gluten-free flour, salt and baking powder into the liquid mixture.
Stir 100 g of chocolate calettes into the batter and spread evenly on parchment in a square shape.
Stir 100 g of chocolate calettes into the batter and spread evenly on parchment in a square shape.
Add vanilla, almonds, hazelnuts, walnuts, cherries or dried cranberries to the batter if desired!
Bake for 20 minutes at 180 degrees ° C on the middle level of the oven with the up/down setting.
The brownies should crust over, but the middle will remain slightly runny.
Cool completely on the counter and then in the refrigerator for several hours.
Serve with black coffee or a scoop of vanilla ice cream!
*In this recipe, you can safely substitute white sugar and wheat flour.
⠀
Bake for 20 minutes at 180 degrees ° C on the middle level of the oven with the up/down setting.
The brownies should crust over, but the middle will remain slightly runny.
Cool completely on the counter and then in the refrigerator for several hours.
Serve with black coffee or a scoop of vanilla ice cream!
*In this recipe, you can safely substitute white sugar and wheat flour.
⠀
Recipes