TGIF people. What you up to this weekend?
My friend Elisa invited me to 14º Veganique/Piquenique on Sunday, a vegan picnic that's taking place in Boa Vista which is up in the mountains in Rio. It's also where Hub and I had that epic raw dinner. Everyone has to bring a vegan dish and originally I wanted to make classic chocolate brownies, but then I had a dream about Mexican chili chocolate. I woke up inspired to make dark chocolate chili brownies! I did a test batch today and they were awesome.
|my working station|
- 2 cups whole wheat spelt flour
- 1 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 -1/2 tsp cayenne pepper, depending on how much heat you like
- 1/2 tsp crushed red chili flakes
- 1 tsp chunky sea salt
- 1 cup sweetened soy milk
- 1 cup grapeseed oil
- handful of walnuts
- handful of roughly chopped extra dark vegan chocolate, 70% or higher
Preheat your oven to 350F/175C. Line a 9x11 inch baking tray with parchment paper and grease it with a little bit of oil. In a large bowl add the soy milk and oil and set aside. In a separate bowl combine the cocoa powder, sugar and chili then gradually mix this into your wet ingredients. The mixture should be a thick chocolaty mix.
Now combine the spelt flour, baking powder and sea salt in a bowl and gradually mix this into your chocolaty mix using a wooden spoon or spatula.
All you want to do is combine the ingredients well. Don't over beat your batter.
The batter should be thick, sticky and heavy. Have a taste of your batter and it should be rich, subtly sweet with a hint of chili and sea salt. Mix in your walnuts and dark chocolate chips then spread evenly into your baking dish.
Bake for 20 minutes and voila! The brownies have a dark intense chocolaty flavor and then a mild fiery kick. So delicious!
Helpful links for this post:
Which do you prefer cakey, chewy or fudgy brownies?
3 ways to make chocolate brownies
My recipe was modified from this yummy recipe