Making any plant based dessert for non vegans is always a challenge, it usually comes together with a frown and some mistrust but that wasn’t the case with this brownie cake. It is so rich, fudgy and chewy you can trick any one to believe they are not plant based! I always love healthy and light recipes but once in a while is good to indulge into something so sweet and delicious like this. This is perfect for any friends or family gathering, birthdays or celebrations because you will satisfy any sweet tooth out there.
I would recommend to use 70-85% dark chocolate for best results. I hope you give this double chocolate brownies a go!
Serves : 14-16 portions
Prep time: 25 min
Cooking time: 25-35 min
1 1/2 cup all-purpose flour ( I used coconut flour to avoid gluten)
1/4 tsp baking powder
pinch of salt
2 flax eggs ( 1 flax egg = 1 tbsp ground flaxseed meal + 3 tbsp water, mix and let sit for 5-10 min)
7-8 onz (200 gr) 70% chopped dark chocolate
6 tbsp unsweet cocoa powder
3 tbsp almond butter
6 tbsp plant based butter ( I use sunflower butter )
2 Cups of fresh berries
1/4 cup coconut oil
1/4 cup almond milk
3/4 cup granulated sugar
1/4 cup brown sugar
2 tsp vanilla extract
1 1/2 tbsp agave syrup
Preheat the oven to 350°F . Line an a baking pan with parchment paper.
Mix flour, baking powder and pinch of salt in a large bowl.
Melt 5 onz. of your chocolate and plant based butter and mix together.
Add cocoa powder, almond butter, almond milk and mix well until it has a smooth consistency.
Add granulated and brown sugar and combine well.When your wet ingredients are well combined add the flax eggs and vanilla and mix until smooth.
Start adding your flour mixture to your chocolate mix and whisk until is well combined.
Optional: Chop 3 ounces of your dark chocolate into chunks and add to your mixture and give it 3-4 folds.Pour your mixture into your baking sheet and smooth the surface with a spatula.Bake brownies for 25 min
When your brownie is cooked let it cool down COMPLETELY.
While its cooling prepare your topping by mixing the agave, rest of the chocolate and coconut oil into a bowl.
Pop the bowl into the microwave in 30 sec intervals until everything is melted, whisk to combine.
Top brownie cake with chocolate mixture and place fresh raspberries all over the cake. Place cake in the fridge for 20 min to let chocolate and berries set. I love to put berries on top to have a sweet and tangy fresh topping over this double chocolate cake.
I hope you give this a try!