These vegan chocolate brownies will leave you speechless with their exquisite taste! The secret ingredient that keeps them moist and fudgy is butternut squash. Adding the chocolate ganache takes them to the next level of ultimate delight.
– makes more than 14 brownies (6 x 3 cm)
1 cup brown rice flour
½ cup cocoa powder
½ tsp gluten-free baking powder
1¼ cups butternut squash purée
⅓ cup applesauce
1 flax egg *
½ cup agave nectar
100 g vegan chocolate (60% cacao)
¼ cup agave nectar
2 Tbsp coconut milk
Measuring cups used: 250 ml (1 cup), 125 ml (½ cup), 80 ml (⅓ cup) and 60 ml (¼ cup)
PREPARE THE BUTTERNUT SQUASH PURÉE
Preheat the oven to 180ºC.
Wash and cut in half a medium squash, then scoop out the seeds. Place the halves cut side down in a pan with a little water (about 1 cm). Bake for 30-40 minutes or until the skin is soft. Carefully remove the squash from the pan and place it on a plate cut side up. When it’s cool enough to handle, scoop out the flesh. Let cool completely, then blend until smooth. Set aside what you need and store the rest in the fridge in a tightly closed glass jar.
PREPARE THE BATTER
In a bowl sieve together the dry ingredients and mix well.
In a separate bowl add the flax egg. Sieve the applesauce to ensure it is completely smooth, then add it and the rest of the wet ingredients. Stir well.
Combine the wet and dry ingredients. Stir well.
Line the bottom of a 20 cm loose bottom round pan with greaseproof paper and very lightly oil the bottom and sides of the pan. Pour the batter into the pan and spread it around. Even out the surface with the back of a spoon dipped in water.
- ½ cup chopped almonds
- ⅓ cup raisins – soak for 30 min in warm water then drain
- reduce the agave nectar to ⅓ cup.
Bake the brownie for 25 minutes at 180ºC. The top will be well set and a toothpick inserted in the centre will come out with a little thick batter. Remove and turn upside down to cool for about half an hour on a wire rack.
When warm enough to handle, remove the brownie from the pan. Peel off the parchment paper and place it on a plate. Let it sit for half an hour to cool. Place in the fridge to chill for another hour.
PREPARE CHOCOLATE GANACHE
In a glass bowl placed on top of a pot of simmering water over medium-low heat in such a way that the bottom of the bowl doesn’t touch the water, add the ingredients and leave for a few seconds for the liquid to warm up. Stir gently with a wooden spoon.
Before the chocolate is completely melted remove the bowl and allow the residual heat to melt the rest. Set aside for an hour to thicken, stirring from time to time. Take care not to let air bubbles get trapped in the mixture.
FROSTING THE BROWNIES
It is important to keep the ganache at room temperature, so that it still has a pourable consistency, the cake also needs to be completely chilled when frosted, in this way, the moment the ganache comes in contact with the cold surface of the brownie, the cacao butter in the chocolate will start to solidify and the ganache will become delectably thick.
ADRIANA’S FROSTING TIPS
Pour the ganache in the centre of the cake and as it spreads towards the edge use the wooden spoon to spread it back towards the centre, turning the plate around to maintain an even layer. As it drips over the edge, run the spoon along the sides while continuing to turn the plate around and pour the ganache back on top. Give the plate little shakes as you go so the top remains smooth.
When the ganache no longer drips on the sides, place the brownie in the fridge for 30-45 minutes for the ganache to properly set.
Remove from the fridge and cut into small 6 x 3 cm rectangles.
These brownies are so decadent and addictive you will find yourself sneaking into the kitchen for just one more bite, promising it would be your last!
Thank you to Adriana from Vegan Magic.
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