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Fudgy Veggan Dark Chocolate-Mint Brownies

by Livestrong_Recipes  |  Jul 14, 2016

Fudgy Veggan Dark Chocolate-Mint Brownies
  1. PREP
  2. 20 m
  • COOK
  • 45 m
  • TOTAL
  • 1h 05m

Luckily, brownies can be easily made without butter or other dairy products. Rather than butter, a small amount of coconut oil is included here for similar baking properties and richness. And rather than “white” flour, whole-wheat pastry flour is the better-for-you pick.

INGREDIENTS

SERVES 1

  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup Whole Wheat Pastry Flour
  • 1/2 tsp Salt
  • 5 Free Range Large Eggs
  • 1 1/2 tsp Aged Balsamic Vinegar of Modena
  • 1 1/4 tsp Pure Vanilla Extract
  • 1/2 tsp peppermint extract
  • 8 leaf fresh mint leaves
  • 1 1/4 cups turbinado sugar
  • 12 oz Semi-sweet Chocolate
  • 1/2 cup Virgin Coconut Oil

DIRECTIONS

1 Preheat the oven 325 degrees F. Line the bottom of 9- x 13-inch baking pan with unbleached parchment paper. Set aside.
2 In a medium bowl, whisk together cocoa, flour (or gluten-free baking flour), and salt. Set aside.
3 In a large bowl, whisk together eggs, vinegar, extracts, and fresh mint (peppermint) until well combined. Add sugar and whisk until combined. (Hint: For traditional brownies, simply skip the peppermint extract and fresh mint.)
4 In a double boiler (or bowl placed over hot water), melt chocolate with the coconut oil, stirring occasionally until smooth.
5 Stir melted chocolate mixture into the egg mixture. Sprinkle with cocoa mixture and gently stir to combine.
6 Pour batter into the prepared baking pan. Bake until springy, about 45 minutes.
7 Cool completely in the pan on a rack. Cut into 24 brownies and serve.
8 PC: Jackie Newgent/LIVESTRONG.COM