Best Ever Vegan Brownies : easy, fudgy, moist…
Who can resist a mouthwatering chocolate brownie ? Its dark flavor combined with the crunchy touch of dried fruit won everyone over from the first taste! After enjoying the Nutella and white chocolate variant , here is an equally delicious alternative: the vegan brownie! No eggs and butter in this case, but avocado and coconut oil in addition to the ever-present chocolate and a cascade of crunchy nuts… the texture of the vegan brownie will obviously be different, but we have already promoted it! What about you, will you put it on the top list of your favorite eggless desserts?
Ingredients:
Ingredients (for a 20×20 cm / 8×8 inch pan):
- 300g (10.5 oz or about 1 medium) avocado
- 150g (5.3 oz) dark chocolate
- 150g (1 1/4 cups) all-purpose flour
- 50g (1/2 cup) hazelnut flour
- 60g (1/4 cup) coconut oil
- 50g (1/3 cup) whole skinned hazelnuts
- 50g (1/4 cup) muscovado sugar
- 3g (3/4 teaspoon) baking powder
- 1 pinch of salt
How to prepare the best Ever Vegan Brownies:
- To prepare the vegan brownie, first chop the dark chocolate and melt it in a double boiler or microwave, then let it cool. Remove the pit from the avocado, scoop out the pulp with a spoon and mash it with a fork.
- In a large bowl pour the 00 flour and hazelnut flour, add the baking powder and mix with electric whisk, then add the muscovado sugar as well.
- Add the salt and continue working with the whips, then pour in the coconut oil and melted chocolate.
- Finally add the avocado pulp and mix everything with the whips until smooth. Line a baking pan or a 20×20 cm square mold with baking paper and pour the mixture inside, leveling it with a spatula, then spread the coarsely chopped hazelnuts on top.
- Bake in a preheated static oven at 180°C (350°F) for 25 minutes. Once cooked, take the vegan brownie out of the oven and let it cool before cutting it into squares!
Bon Appétit!
