Fudgy, bitter sweet, salty, chocolate, chocolate, chocolate.. and just what I need. There are some things for which you just have to let go of the calorie count and make them the way you love and the way you can win over more friends;)
These insanely chocolatey brownies is one of them. It is one of those days when I am tongue tied.. I have no clue what to blab about on the post. So I will let these beauties speak for themselves.
I was going to edit pictures of another sweet potato or cauliflower dish(really:). But I made these brownies again yesterday and they reminded me that they need to be posted!
If these pictures dont convince you then.. hmmm … maybe make some and try them 😉
For a glutenfree version see Laura’s Salted Caramel Brownies here
For more baked desserts, cakes, cookies see here.
Grab a bite and then try to explain to hubbs through full mouth mumbled jumbled words and moans about what he is missing. He is going through a not a big chocolate fan phase. Good for me! I need that coconut milk to down another one.
Mix all ingredients for the caramel and bring to a bubbly boil.
Add coconut cream slowly and switch off heat once it starts to boil.
Add the triple treat of chocolate, oil and sugar and mix until homogeneous.
You can now lick this mixture or let it cool and solidify to a fudge 😉
or make brownies
Mix all the dry ingredients.
Add to warm chocolate and mix until well distributed. The key to brownies not falling in the center is to make a really stiff doughy batter. The chocolate melts while baking. that means that the batter will become too viscous/high moisture causing the center to not hold during baking. If using melted chocolate in the batter, keep the batter like a dough and not a flowy cake batter.
Press the mixture into a pan.
Bake until almost done. A little longer for sturdy brownies and less for more gooey brownies. Try to keep some for others.
Triple Chocolate Salted Caramel Brownies
Allergen Information: Dairy, egg, corn, soy, yeast free.
Makes a 9 by 5 inch pan. Double this for a 8 by 8 or 9 by 9 pan
Quick Salted Caramel: or use warm vegan salted caramel of choice
1/2 cup ground raw sugar
1 Tablespoons Maple syrup
2 Tablespoons water
1 teaspoon dark molasses
1/2 cup Coconut cream
Sea salt to taste (I used 1/2 teaspoon. Use a 1/4 for less salty.)
1 cup Spelt flour
1/2 cup cashew flour (ground raw cashew)
1/4 teaspoon salt
1/8 teaspoon baking soda
scant 1/8 teaspoon baking powder
1/4 cup ground raw sugar ( 1/3 cup for sweeter)
1/3 cup cocoa powder
1/3 cup semi-sweet chocolate chips
1/3 cup dark 85% cacao chocolate
1 Tablespoons flaxmeal
3 Tablespoons warm water
1 teaspoon apple cider vinegar
1/4 cup oil (I used 2 Tablespoons vegan butter + 2 Tablespoon organic canola oil. Melted Cocoa butter would be amazing.)
Add 1/4 cup chopped walnuts
Add 1/4 cup dark chocolate chunks or chocolate chips in the batter
In a medium pan, mix the sugar, maple, molasses and water and mix on medium high heat.
Stir occasionally till the mixture comes to bubbling boil. Add coconut cream slowly and mix well. Add sea salt, mix and take off heat as the mixtures comes to a boil.
(For Coconut cream, refrigerate a can a full-fat coconut milk for a few hours, then open the can and scoop out the thick cream on top)
Add cocoa powder, chocolate chips, dark chocolate, sugar, oil and mix into the hot caramel until melted. Mix flaxmeal in water and vinegar and let sit for few minutes.
Add that to the caramel and mix. In a bowl, combine all the remaining dry ingredients and add to the warm caramel. (The caramel mixture will keep thickening as it cools. So add the dry when still warm to make is easier to mix)
Mix to combine well. It will be a stiff dry-ish mixture. Mix by picking up the melted chocolate mixture and folding and pressing until well combined. Add chopped walnuts if using and mix in.
Drop it into parchment lined or greased pan. Press and even it using a spatula or hands.
Bake 30-32 minutes at 365 degrees F. Bake till the toothpick an inch from the edge comes out with a few crumbs. do not over bake as the brownie gets hard quickly.
Once out, sprinkle about 1/4 cup chocolate chips on top, return the brownie to the warm oven for 2-3 minutes then spread the melting chocolate chips for a quick ganache.
Let cool for 15 minutes before slicing and finishing it up.(if using parchment). Let cool completely if using greased pan.
If using a different flour, start with 3/4 cup and add more only if the dough is wet.
If you are substituting the cashew flour with flour or other nuts, add 2-3 Tablespoons more Oil to the mixture.
Keep the dough on the softer side and under bake for best results.
If they end up dry for any reason, warm them up in the microwave before serving.
These brownies are being
shared linked up virtually 😉 at Slightly Indulgent Tuesdays, Allergy Free Wednesdays Rickis wellness weekends.