Whole Food, Plant-Based Recipe Fudgy Brownies
Recipe courtesy of Chef Carole Levy, PPMNY EducatorA health promoting chocolatey delicious dessert. What could be better? Makes 12 servings.
Ingredients
⅔ cup date paste plus 6 T water
- ¾ cup unsweetened applesauce
- 2 tsp instant espresso coffee
- 3 T almond butter
- 4½ tsp ground flaxseed
- 1½ tsp pure vanilla extract
- ¾ cup whole wheat pastry flour
- ¾ cup walnuts, finely chopped (optional)
- 7½ T unsweetened cocoa powder (or ½ cup minus ½ T)
- ¼ tsp plus a pinch of baking powder
- ¼ tsp plus a pinch of baking soda
Instructions
1. Preheat the oven to 350°F.
2. Line an 8-inch square baking pan with parchment paper, extending paper over edges, or use an unlined silicone baking pan.
3. In a small bowl, combine the date paste, water, instant coffee, applesauce, almond butter, flaxseed, and vanilla.
4. In a medium bowl, stir together the flour, cocoa powder, baking powder, and baking soda.
5. Add applesauce mixture to flour mixture, and stir just until combined.
6. Add optional ½ cup chopped walnuts to batter and mix.
7. Spread batter in the prepared pan.
8. Top with remaining chopped nuts.
9. Bake for 30 minutes or until firm. Cool in the pan on a wire rack.
10. Using edges of parchment paper, lift uncut brownies out of the pan.
11. Cut into 12 pieces.
