ABOUT THE RECIPE:
Here’s the ultimate WOW brownie! This delicious vegan brownie recipe, uses tasty tahini to replace the eggs and the result is a rich, chocolate indulgence that will earn raves from the entire family.
MAKES 8 TO 10 SERVINGS
INGREDIENTS:
¼ cup extra-virgin olive oil, plus more to coat pan
1½ cups quick cooking or old fashioned rolled oats (use gluten-free if needed)
1⁄3 cup plus 2 tablespoons unsweetened cocoa powder
1 cup (lightly packed) dark brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup dairy-free milk, plus more as needed
1⁄3 cup (creamy) sesame tahini (see note for substitutions)
1 teaspoon vanilla extract
½ cup vegan chocolate chips (55% to 70% cacao)
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Generously coat an 8-inch square rimmed baking pan with olive oil.
Put the oats into a blender (or food processor) and process into coarse flour. Transfer the oat flour to a large bowl. Add the cocoa powder, brown sugar, baking powder, baking soda, and salt and stir with a dry whisk to combine.
Put the dairy-free milk, ¼ cup oil, tahini, and vanilla extract into a medium-sized bowl and briskly stir until very smooth.
Add the dairy-free milk mixture to the flour mixture and stir with a large spoon until incorporated. If the batter seems dry, add an additional tablespoon of dairy-free milk. (The batter should be thick, almost like cookie dough.) Fold in the chocolate chips. Transfer the batter to the prepared pan.
Bake for 30 minutes. Decrease the heat to 325 degrees F and bake for an additional 8 to 10 minutes, or until the top is almost firm and edges are golden brown. Put the pan on a wire rack. Let cool for 1 hour before slicing and serving. (Brownies will be crumbly while warm.)
For a festive plating, mix several tablespoons of seedless raspberry or strawberry preserves (or jam) with a bit of water. Using a small spoon, “swirl” the berry sauce over the bottom of a pretty dessert plate (see photo). Place the brownie on top of the berry sauce and top with a dollop of “Maple Tofu Whip” (recipe below) and a sprig of mint. So delicious!!!
Tightly wrapped and stored in the refrigerator, leftover brownies will keep for 3 days.
MAPLE TOFU WHIP
Makes 4 servings
6 to 7 ounces soft regular or silken tofu, drained and crumbled
2 tablespoons plain or vanilla dairy-free milk, plus more as needed
2 tablespoons maple syrup or date syrup
1⁄8 teaspoon vanilla extract
Put all the ingredients in a blender or food processor and process until smooth and creamy. Add more dairy-free milk as needed to achieve desired consistency. Transfer to a bowl, cover, and refrigerate for at least 3 hours, until well chilled. Serve cold. Stored in a covered container in the refrigerator, the topping will keep for 2 to 3 days.
NOTE: If preferred, you may use almond butter or sunflower seed butter in place of the tahini.
Ingredients
Directions
ABOUT THE RECIPE:
Here’s the ultimate WOW brownie! This delicious vegan brownie recipe, uses tasty tahini to replace the eggs and the result is a rich, chocolate indulgence that will earn raves from the entire family.
MAKES 8 TO 10 SERVINGS
INGREDIENTS:
¼ cup extra-virgin olive oil, plus more to coat pan
1½ cups quick cooking or old fashioned rolled oats (use gluten-free if needed)
1⁄3 cup plus 2 tablespoons unsweetened cocoa powder
1 cup (lightly packed) dark brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup dairy-free milk, plus more as needed
1⁄3 cup (creamy) sesame tahini (see note for substitutions)
1 teaspoon vanilla extract
½ cup vegan chocolate chips (55% to 70% cacao)
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Generously coat an 8-inch square rimmed baking pan with olive oil.
Put the oats into a blender (or food processor) and process into coarse flour. Transfer the oat flour to a large bowl. Add the cocoa powder, brown sugar, baking powder, baking soda, and salt and stir with a dry whisk to combine.
Put the dairy-free milk, ¼ cup oil, tahini, and vanilla extract into a medium-sized bowl and briskly stir until very smooth.
Add the dairy-free milk mixture to the flour mixture and stir with a large spoon until incorporated. If the batter seems dry, add an additional tablespoon of dairy-free milk. (The batter should be thick, almost like cookie dough.) Fold in the chocolate chips. Transfer the batter to the prepared pan.
Bake for 30 minutes. Decrease the heat to 325 degrees F and bake for an additional 8 to 10 minutes, or until the top is almost firm and edges are golden brown. Put the pan on a wire rack. Let cool for 1 hour before slicing and serving. (Brownies will be crumbly while warm.)
For a festive plating, mix several tablespoons of seedless raspberry or strawberry preserves (or jam) with a bit of water. Using a small spoon, “swirl” the berry sauce over the bottom of a pretty dessert plate (see photo). Place the brownie on top of the berry sauce and top with a dollop of “Maple Tofu Whip” (recipe below) and a sprig of mint. So delicious!!!
Tightly wrapped and stored in the refrigerator, leftover brownies will keep for 3 days.
MAPLE TOFU WHIP
Makes 4 servings
6 to 7 ounces soft regular or silken tofu, drained and crumbled
2 tablespoons plain or vanilla dairy-free milk, plus more as needed
2 tablespoons maple syrup or date syrup
1⁄8 teaspoon vanilla extract
Put all the ingredients in a blender or food processor and process until smooth and creamy. Add more dairy-free milk as needed to achieve desired consistency. Transfer to a bowl, cover, and refrigerate for at least 3 hours, until well chilled. Serve cold. Stored in a covered container in the refrigerator, the topping will keep for 2 to 3 days.
NOTE: If preferred, you may use almond butter or sunflower seed butter in place of the tahini.
Notes
