VEGAN FUDGE BROWNIES

brownies

If you’re health conscious, but still want that treat now and then, this recipe is for you. Gooey, gorgeous fudgy brownies you can make at home to satisfy those cravings.

  

Ingredients

¾ cup white cannellini or Great Northern beans, drained and rinsed well and patted dry

¾ cup + 3 tablespoons maple syrup

¼ cup + 2 tablespoons unsweetened applesauce

1½ teaspoons baking powder

1½ teaspoons vanilla extract

½ tsp salt

¾ cup cocoa powder

1 cup oat flour

Optional: 1 teaspoon dried espresso powder for a richer taste

6 heaping tablespoons dairy-free chocolate large chips

NB: You can make your own oat flour by processing quick cooking gluten-free oats in blender or food processor into fine flour. It is very important it is a fine flour before measuring and then weigh it for accurate results.

Vegan-Brownie-Batter-misswilliamspetites

Instructions

Preheat an oven to 350 degrees and lightly spray an 8×8 metal square pan with nonstick spray. I found these to cook much better in a metal pan than a stoneware dish.

Add the beans, syrup, applesauce, baking powder, vanilla and salt to a food processor and blend for a minute. Add the cocoa powder and oat flour. Process for about a minute, scrapping the sides into the bowl and continue to for a further 1-2 minutes until you have a completely smooth, thick mixture. Add the chocolate chips and give it a good stir to incorporate them, but don’t blend them.

Spread the batter into the pan, using a skinny, damp, rubber spatula and spread the batter flat and out to the corners of the pan. Sprinkle extra chocolate chips all over the top.

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Bake for 25-30 minutes until slight firm. Cook for 25 minutes to get that gooey stick brownie or 30 for a more dry/firm brownie. Cool for 20 minutes before cutting.  Store at room temperature in sealed container.

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