Chocolate Ganache Brownies

Tower of Chocolate Ganache Brownies

CHOCOLATE GANACHE BROWNIES

Vegan | Gluten Free | Refined Sugar Free

Wow, we are celebrating Chocolate Week this week, & there are just so many reasons to love these Chocolate Ganache brownies!  They are decadent, sweet & fudgey, but the biggest reason of all to love these superlative brownies, has got to be the amount of pure, dark, unadulterated CHOCOLATE that is in them!  

Recipe and images contributed by Isaac, @quickneasyvegan,  foodie and watermelon addict who posts mouthwatering vegan recipes daily on Instagram.

Brownie (Makes 16)

65g Natural, unsalted Peanut Butter

100g Coconut Palm Sugar

115g Maple Syrup

60g Coconut Oil, melted

75g Organic Cacao Powder

2 Flax Eggs (2 tbsp ground flax + 6 Tbsp water, whisk together and set for 15 mins)

1tsp vanilla extract

pinch of salt (himalayan crystal or sea salt)

30g Oat Flour (blend or grind oats to a flour)

2 x 38g Pitch Dark bars

 

Ganache Topping

4 x 38g Pitch Dark bars

150g Coconut Cream

 

Method

1. Start by preheating the oven to 160 degrees celsius.  Now line an 8-inch square baking pan with baking paper.

2.  To make the brownie batter get a medium bowl and whisk together the peanut butter, coconut sugar, maple syrup and coconut oil until it reaches a cramel like state.  Next add the cacao powder in 1/4 Cup increments until shiny and smooth, scrap down the sides as needed.  Whisk in the flax eggs when they're set followed by the vanilla extract, salt and oat flour.

3. Pour the batter into the prepared baking pan and bake for 28-30 minutes.  It should be done when a knife comes out clean after being inserted.  Roughly 30 minutes.  Now let cool completely for up to 1hr.

4.  When the brownie is completely cooled you can now make the ganache topping.  To make the ganache, place a heat-safe glass bowl over a pan of boiling water and gently melt the 4 bars of chocolate along with the coconut cream until it becomes shiny and smooth.  If the ganache splits and becomes oily you can recover it by adding a splash of non-dairy milk and whisking until it becomes shiny and smooth again.  When done, pour the ganache over the top of the brownie and place in the fridge for up to 2-3 hours to set completely.  It should be perfect in 1hr :)

5.  When set, take the brownie out of the baking pan, slice into 16, serve and enjoy!

 

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