Recipe by Jenny Bradley
Professional vegan baker Jenny Bradley developed this recipe to add VeganButtery creamy richness to these sweet chocolatey vegan & gluten-free Black Forest Brownies! Serve them with a coconut whip or even warm á la mode; bring them to a potluck or a holiday soirée!
Black Forest Brownies with Coconut Whip Cream
Chill coconut cream overnight.
Lightly grease an 8 inch square pan. In a small bowl, whisk ground flax and warm water. Set aside for a few minutes to thicken.
In a medium bowl, whisk together melted butter, palm sugar, agave, and vanilla extract. Also whisk in flax mixture, set aside.
In a large bowl, sift flour, cornstarch, cocoa powder, and salt. Whisk in wet ingredients until there are no lumps, pour into pan and bake for about 20 -25 minutes, or until the brownie starts to pull away from the sides.
If you are using coconut milk, open can, and drain liquid. You will only be using the hardened cream top. In a medium bowl, with a hand mixer, whip coconut cream and powdered sugar on high until the consistency of whip cream, about 1 - 2 minutes. Refrigerate immediately. Whip is easier to use the colder it is.
In a small sauce pan, heat cherries, lemon juice agave, vanilla extract and salt on medium to medium high heat. In a small bowl, whisk cornstarch and water. When cherries comes to a light boil, add cornstarch and water mixture. Whisk until thickened, a few minutes.
Let brownies cool completely before cutting, add a scoop of whip cream and slather with cherries!
When you love to cook, or if you cook often, you look for ways to streamline the processes for some of your most used or favorite items. I love having large batches of items already made that I can go straight to when needed, without having to stop and make them — sometimes just in the amount specified in a recipe.
With this Chocolate Baking Mix in the pantry, you’ll have no reason to deny yourself a chocolate fix when the mood strikes. If you’re looking for that perfect chocolate cake — rich, complex, but light — you’ll be able to whip it up in no time. How about deep, fudgy brownies? Look no further!
This recipe is my answer to when my husband asks for brownies at 10 pm, or when my kids used to tell me they needed cookies for a bake sale the next day. It’s super convenient, but more than that, it produces the lightest, most tender crumb in cakes with a complex flavor from the bit of coffee and cinnamon added, as well as chewy, deeply-flavored brownies, and anything else you might care to invent.
This is the kind of brownie that is crackled on top, with a dark, fudgy center, deep in buttery flavor, and totally satisfying.
Chocolate Cake and Baking Mix
Chocolate Cake and Baking Mix
Sift together all of the ingredients into a large bowl, then using a wire whisk, mix well until the mixture looks perfectly combined. Alternatively, you can use an electric mixer or food processor.
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper and grease the sides.
In a double boiler, melt the chocolate and butter together.
In a small bowl, mix together the chia seeds and water. Put the cake mix in a large bowl and make a well in the center. Pour in the melted chocolate mixture, chia seed mixture, and syrup and mix well. Stir in the nuts.
Pour the mixture into the pan. Bake for 20 minutes. It will look dry on top but will still be soft inside. Allow it to cool completely before cutting and serving.
Store the Chocolate Cake and Baking Mix in an airtight container or ziplock bags at room temperature for 3 to 4 months. Makes 12 cups.
Recipe from The Homemade Vegan Pantry by Miyoko Schinner.