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Chocolate Decadence Brownies

And you thought there was no such thing as a great vegan brownie that wasn't loaded with sugar? Here's one to try. 


1 1/3 cups granulated coconut sugar
3/4 cup unsweetened applesauce
2 tablespoons spring or filtered water
2 teaspoons chia seeds
2 teaspoons pure vanilla extract
1 cup whole wheat pastry flour
1/3 cup semolina flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
Generous pinch sea salt
unsweetened almond or soy milk
1 cup non-dairy grain sweetened chocolate chips
1/2 cup macadamia nuts, coarsely chopped

1/4 cup unsweetened almond or soy milk
1 teaspoon brown rice syrup 
2/3 cup non-dairy, grain sweetened chocolate chips
1/3 cup non-dairy, grain sweetened chocolate chips, coarsely chopped, for garnish

Preheat oven to 350 degrees and lightly oil an 8-inch square baking pan.

Mix together coconut sugar, applesauce and water in a medium-size bowl. Stir in chia seeds and vanilla. Set aside for 15 minutes. Mix well. Fold in flour, semolina, cocoa, baking powder and salt, mixing just to combine ingredients. Stir in milk to create a smooth, spoonable batter. Fold in chocolate chips and nuts until well-incorporated.

Bake for 40 minutes for chewy brownies and 45-50 minutes for more cake-like brownies. Either way, the brownies should be set when touched.

While the brownies bake, make the glaze. Prepare the glaze by placing soymilk and rice syrup in a small sauce pan and bringing to a high boil. Pour over chocolate chips and whisk to create a smooth, shiny glaze.

When the brownies have cooled, cut into 16 squares and place on a wire rack with a piece of parchment underneath. Spoon glaze over each brownie. 

Makes 16 brownies. 


Frey Vineyards
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