(Vegan) Ultra Fudgy Brownies


I was so excited to try this fudgy yet nutritious brownie recipe, and it didn’t disappoint. I did find it quite sweet so I cut back on the sugar by a few tablespoons after the first time making it (I left the following recipe with the original amount of sugar though). I added in the melted butter knowing it would make it a bit richer (which will make it non-vegan though obviously). For a creamy topping dolloped on top, I’ve also whipped some coconut cream and whipping cream together, and mixed in some powdered cane sugar and a dash of cocoa. In the end it makes a crowd pleasing dessert!

Ultra Fudgy Brownie Recipe
adapted from Angela Liddon’s Ultra Fudgy Brownies

1 small avocado
1 cup sucanat (raw cane sugar), coconut sugar would probably be great too
1/3 cup pure maple syrup
3 tbsp sunflower oil
3 Tbsp butter (optional)
1 tbsp ground chia seeds
2 tsp pure vanilla extract
2 tsp organic dark roasted coffee (optional)
1/3 cup dark chocolate chips
1 1/4 cup whole grain spelt flour
3/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt

Preheat the oven to 350F. Line an 8” pan with parchment paper and set aside. In a large bowl, gently smash the avocado with a fork to break apart. Using a hand mixer, process the avocado until smooth. Add the Sucanat, maple syrup, oil, chia, vanilla extract, and coffee and mix until smooth. In a medium sized bowl, sift together the spelt flour, cocoa, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet and mix on low or stir by hand until just mixed. Stir in chocolate chips. Dump the mixture onto the baking pan. Dip your spatula in cold water and smooth out. The batter will be VERY THICK, so it may be easier to just get your hands wet with cold water and smooth it out. Once smooth, place in oven and cook for 20-23 minutes. Remove from oven and cool for 20 minutes. Pop in the freezer for about 30 minutes to set and firm. Remove from pan and slice. Serves 9-12.



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