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Vegan chocolate chilli brownies
These vegan chocolate-chile brownies are full of deep chocolate flavour and slight heat from the chipotles. They are delicious, layered, healthy(ish) and immensely popular.
Ingredients
- ⅓ cup unprocessed cocoa powder
- 4 oz semisweet vegan chocolate chopped
- 3 oz unsweetened vegan chocolate chopped
- 1 cup sugar
- 1 cup silken tofu blended
- ½ cup vegetable oil sunflower or grapeseed are my choices
- 2 tsps vanilla extract
- ¾ cup spelt flour you can use regular wholewheat flour as well, but spelt makes these feel a touch more wholesome
- 1 teaspoon chipotle or cayenne pepper powder
- ½ teaspoon baking powder
- ½ teaspoon sea salt
Instructions
- Blend silken tofu in the blender. Preheat oven to 350F. Line an 8-inch baking pan with parchment paper and dust with cocoa powder.
- Melt the unsweetened and semisweet chocolate together; you can do this by following the double-boiler pot method and stirring constantly for about 5 minutes, or do as I do, and nuke them in a microwave-safe dish for about 15 seconds at a time, stirring after each time, until the chocolate is fully melted. Mix in cocoa powder.
- In a large bowl, combine sugar, blended tofu, oil and vanilla. Stir in the melted chocolate, flour, chipotle powder, baking powder, and salt.
- Pour the batter into the pan and ensure it spreads evenly. Bake at 350F for 35 minutes, until a toothpick inserted in the middle comes out relatively clean - but not really clean, because you want to keep the chewiness. Remove from the oven and let cool for two hours before cutting into it - trust me on this one, or it will all fall apart spectacularly. Sprinkle with a bit more chile powder right before serving.