Healthy Brownie Recipe (Vegan, Gluten-Free, Oil-Free)

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Healthy Brownie Recipe (Vegan, Gluten-Free, Oil-Free)

I haven't made brownies in ages. I guess that is how it goes when you eat this kind of diet, but recently a chocolate maker asked me to test their new 100% chef's chocolate in a recipe and let them know how it turned out, so I decided to go for it.

I admit that I didn't expect that these would taste like anything remotely tasty. Not just because of the healthy ingredients, but also because I am no baker. I was pleasantly surprised that not only did they turn out, but they were absolutely delicious! The brownies came out fluffy with a cake-like texture and weren't overly sweet. And the best part, you can eat them and not feel miserable afterwards!

We also drizzled Map Chocolate's Belize w/ Orange Chocolate Syrup on top, and next time will make coconut whipped cream to balance it all out. If you make these brownies, let us know how they turn out!

(Modified recipe by Sweet Simple Vegan)

 Liquid

  • 1 cup pitted Medjool dates, packed
  • 1/2 cup applesauce
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 6 oz of melted 100% bean-to-bar chocolate

Dry

Egg White Replacement (Trust us, it works!)

  • ½ cup chickpea brine (aka liquid from canned chickpeas)
  • ¼ teaspoon cream of tartar

Toppings, such as:

 

Instructions

  1. Preheat oven to 350F and line an 8” x 8” pan with parchment paper.
  2. In a medium-sized bowl, sift together the dry ingredients
  3. In the food processor, add the liquid ingredients and process until smooth. Pour the wet ingredients into the dry ingredients, being sure not to overmix.
  4. In a separate large bowl, add the chickpea brine and cream of tartar and whip with a hand mixer or a standing mixer on medium speed for 5 minutes. Increase the speed to medium-high and whip for another 5-8 minutes, or until firm peaks form. Gently fold the chickpea brine mixture into the batter, being careful not to over mix it so it remains fluffy.
  5. Spoon batter into the prepared pan and gently smooth out the top with a spatula and bake for 33-35 mins, or until a toothpick comes out clean.
  6. Allow the brownies to cool completely before slicing, then enjoy with drizzled Map Chocolate Syrup

 

Emily KoonsComment