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Chocolate and coffee brownie.
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
45 min(s)
4 servings
Renata Octaviani
@favascozinha- Ingredients
- Recipe
- Water1 cup
- Flaxseed2 tablespoon
- Coffee Powder to taste
- Semisweet Chocolate (vegan)100 g
- Solid fat (coconut, palm or vegetable fat)80 g
- Brown Sugar300 g
- Cocoa powder (1/2 cup)8 tablespoon
- Alcoholic extract of coumaru or vanilla to taste
- Wheat flour (1 and 3/4 cup)350 g
- Baking soda1 coffee spoon
- Salt1 coffee spoon
- Brazil Nuts or Nuts100 g
- Recipe inspired by the original from the Vegan Baking website, published in my execution in Revista Vegetarianos, November 2014 edition, under the title "Banquete Vegetariano". Updated version of recipe. Photos from the publication and also from a recent personal archive.
- Start by boiling 1 cup of water. Take 3 tablespoons of this water and mix it with 2 tablespoons of linseed or chia seeds (they can be ground or whole. Personally, I leave them whole).
- With the rest of the water, pass a coffee and reserve 1/2 cup (tea). The rest, enjoy and drink, you certainly deserve a cup of coffee.
- Melt 100g of semisweet chocolate (and vegan) and mix it with the hot coffee, hydrated linseed/chia and 80g of solid fat (coconut, palm, vegetable fat. If you don’t have it, you can use oil, especially if it’s for home consumption) .
- At this stage, preheat the oven to 165°C (actual temperature) and grease (with vegetable fat or oil) and flour a 17X20cm rectangular mold (or line it with parchment paper and grease it with a little oil). Reserve.
- Now mix this paste in a basin with 1 and 1/2 cup (tea) brown sugar, 1/2 cup (tea) cocoa powder and 1 spoon (tea) of tonka bean extract (or emburana, or even vanilla) and a pinch of salt. Reserve.
- Now add 1 and 3/4 cup (tea) wheat flour, 1/2 spoon (tea) sodium bicarbonate and 1/2 spoon (tea) salt and 1/2 cup coarsely chopped Brazil nuts to the chocolate paste. Stir with a spatula to obtain a heavy dough.
- Spread over the tin, smoothing with a damp spatula and bake for about 20 minutes. Allow to cool and cut into 12 pieces.
- If you want a decorative effect for Christmas use, use cookie cutters, cover with melted semisweet and vegan chocolate and decorate with gold powdered food coloring.
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