CHEWY VEGAN ZUCCHINI BROWNIES
Just like the real thing!
Provided by Justin Moldenhauer
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Liberally spray the bottom and sides of a 10x15-inch oven-proof glass dish or two 9x5-inch loaf pans with cooking spray.
- Combine coconut sugar, oat flour, cocoa, cacao powder, and baking powder in a large bowl. Mix well until no lumps remain, using a sifter if necessary. Set aside.
- Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Combine zucchini, grapeseed oil, flaxseed, and vanilla extract in a blender; blend on high until completely smooth and slightly warm, 1 to 1 1/2 minutes. Pour zucchini mixture into the melted chocolate; continue heating and stirring with a rubber spatula, scraping down the sides, until mixture is well combined. Remove top bowl from the heat.
- Fold the coconut sugar mixture into the zucchini-chocolate mixture, until mixture is combined but still slightly lumpy; do not overmix. Batter will be very thick with a smooth texture. Let sit for 5 minutes, then gently stir. Pour batter into the prepared pan, spreading so it is as flat and even as possible.
- Place brownies in the preheated oven until they look dry and shiny on top and start to pull away from the edges of the pan, and until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool in the pan for at least 1 hour.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 32.7 g, Fat 13.6 g, Fiber 3.4 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 78.3 mg, Sugar 6.2 g
VEGAN ZUCCHINI BROWNIES
Decadent, moist zucchini brownies that are vegan, too!
Provided by Moh
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square pan with cooking spray.
- Combine sugar, brown sugar, and olive oil in a large bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Add flour, cocoa powder, baking soda, and salt and mix until combined. (Mixture will be dry).
- Add zucchini and mix with a spoon until incorporated. Allow to sit for 5 minutes until mixture becomes more wet. Stir in vegan chocolate chips. Transfer batter to the prepared pan.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Let cool completely before slicing.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 37.8 g, Fat 10.6 g, Fiber 2.2 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 269 mg, Sugar 23.2 g
CHEWY GOOEY LOW FAT VEGAN BROWNIES
This recipe is the only low fat brownie recipe that has ever turned out well for me! It does not yield a odd texture like other low fat brownies.
Provided by Chef tanecnk
Categories Bar Cookie
Time 35m
Yield 12 squares, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a medium bowl sift together flour, cocoa powder, baking powder, and salt.
- Microwave the margarine* in a small bowl until melted. Let cool .
- Mix margarine and sugar in a large bowl.
- Add applesauce and mix.
- Beat in the vanilla extract and pumpkin.
- Add flour mixture to the large bowl and mix. Stir in chocolate chips if using.
- Grease a 8x8-inch pan with cooking spray and pour in batter.
- Bake for 20-30 minutes or until a toothpick can be inserted and removed clean.
- *I like to use Smart Balance Light for my margarine.
- ** For mint brownies add 1/2 -1 tsp of peppermint extract.
THE BEST EVER VEGAN BROWNIES RECIPE BY TASTY
Here's what you need: vegan chocolate, ground flaxseed, water, sugar, vegan butter, vanilla extract, all-purpose flour, cocoa powder, baking powder, salt
Provided by Rachel Gaewski
Categories Desserts
Yield 9 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
- Chop the chocolate into ½-inch (1 ¼ cm) pieces. Set aside half and melt the other half in a microwave-safe bowl for 45 seconds.
- Make the flax egg: combine the ground flaxseeds with the water in a small bowl and mix with a fork. Set aside for at least 10 minutes to gel.
- In a medium bowl, add the sugar and vegan butter and whisk until smooth. Then add the vanilla, flax eggs, and melted chocolate and whisk until well-combined.
- Sift in the flour, cocoa powder, baking powder, and salt and fold with a spatula until all ingredients are combined. Be careful not to overmix. Then, stir in the reserved chocolate pieces.
- Pour the batter into the baking dish and smooth the top with a spatula.
- Bake for 30-35 minutes, until a fork inserted in the center comes out clean. Let cool for at least 20 minutes.
- Slice into 9 equal-sized pieces and serve.
- Enjoy!
Nutrition Facts : Calories 362 calories, Carbohydrate 38 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, Sugar 23 grams
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