Vegan Mandarin & Ginger Brownies

No one can resist fudgey and super chocolatey brownies. Always a safe bet wether you’re in charge of dessert for a party, or when you want to surprise someone with a homemade gift. Everybody will love these rich (vegan-friendly) brownies made with wholesome, organic ingredients, and loaded with chopped walnuts and big chunks of Seed and Bean’s Mandarin & Ginger Extra Dark Chocolate Bar.


INGREDIENTS:

(Makes approx. 9 brownies)

  • 1 cup wholegrain spelt flour, sifted.
  • ½ cup pure cocoa powder.
  • 1 tablespoon potato starch.
  • 1 teaspoon pure vanilla powder.
  • ½ teaspoon ground ginger.
  • ½ teaspoon baking powder.
  • A small pinch of pink Himalayan salt.
  • ¾ cup coconut sugar.
  • ¼ cup pureed silken tofu (90 g approximately).
  • ¼ cup unsweetened soy milk.
  • 1/3 cup mild-tasting extra virgin olive oil.
  • Zest of one mandarin.
  • 1/3 cup chopped walnuts.
  • 1/3 cup Seed and Bean’s Mandarin & Ginger Extra Dark chocolate, chopped into chunks.
  • Mandarin slices, for garnish.
  • Optional: two drops of orange essential oil (food-grade and organic).
 METHOD:
  • Preheat oven to 170 ºC and line a square baking pan with parchment paper making sure there’s enough paper hanging over the sides for easier unmolding.
  • In a large mixing bowl sift in the spelt flour, cocoa powder, potato starch, vanilla, ginger, baking powder, and salt. Mix everything together with a wire whisk and set aside.
  • In a separate bowl whisk the pureed tofu with the coconut sugar, soy milk, oil, and the zest of one mandarin (organic if possible). Mix until completely combined and soft.
  • Pour in the wet mixture into the dry ingredients, and mix using a silicone spatula until smooth. If using, add in two drops of organic orange essential oil (make sure it’s food grade certified), and stir just a little bit. Fold in walnuts and chocolate chunks but do not overmix the batter.
  • Bake brownies for 28 minutes. Remove from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack and let them cool completely before slicing.
  • Store in an airtight container at room temperature.
 

About the author:

Gemma is the face behind Cinnamon Girl, a food blog that focus on wholesome recipes mostly plant-based. She’s also a freelance food photographer based in Barcelona and a recipe developer for organic food brands and loves to share her passion for food and healthy living.

Blog: http://cinnamongirldelights.blogspot.com/

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