Apparently, chocoholism is genetic. My son loves chocolate about as much as I do. I promise, we don’t eat sweets as much as it may seem, but when we allow ourselves a special treat, chocolate is definitely our absolute favorite. There is quite a different response that follows when I ask “Would you like a cookie?” than when I ask “Would you like a brownie?”
I’m going to be quite honest with you here for a minute, these brownies are pretty damn good. They are fudgy, sweet and chocolaty; outstanding with a glass of cold almond milk. They’re gluten-free, vegan and soy-free, made with healthy coconut oil and teff flour. They’d be a fabulous addition to your Halloween sweets table. If you make them for someone who is skeptical on vegan or gluten-free food, these may just convince them.
Fudgy Brownies – recipe by RansomCakes.com
yield: 16 servings
1/4 cup vegan chocolate hazelnut spread (I used Justin’s)
2 ounces unsweetened chocolate, chopped
1/4 cup organic coconut oil
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
1/3 cup + 2 tablespoons organic cane sugar
1/4 cup pure maple syrup
1/2 cup unsweetened Dutch-process cocoa powder
1/3 cup almond meal
1/4 cup teff flour
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/3 cup chopped walnuts
Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square baking pan with parchment paper (use two sheets of parchment, cut to fit the pan, and overlap the sheets so that the sides of the pan are also covered).
In a glass bowl, add the chocolate hazelnut butter and the chopped chocolate, melt in the microwave or a double-boiler, stirring often. Add the coconut oil, maple syrup, vanilla and almond extracts: combine well before adding the sugar and continue to stir until mixture is very smooth and creamy. In a separate bowl, sift together the cocoa powder, almond meal and teff flour. To this add the baking powder, xanthan gum and salt and stir to combine. Slowly incorporate the dry mixture into the wet, stirring gently, before batter comes together completely, add in the chopped walnuts.
Scoop the batter into the prepared pan, and use a spatula to spread the batter to the corners and edges of the pan. Bake for 15 minutes. Let cool completely before slicing and serving.