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.
(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).
- 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.
Facebook page: https://www.facebook.com/cinnamongirlbcn