Fudgy Almond Brownies (vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 tbsp white whole wheat flour (or ww pastry)6 tbsp unsweetened cocoa powder (I used 1/4 cup regular, 2 tbsp dark)1/4 cup truvia1/4 cup brown xylitol, Ideal brand1/4 tsp baking powder1/8 tsp salt or nusalt3 tbsp pure canned pumpkin1/4 cup + 1/2 tbsp vegan dark chocolate chips, divided (I used Sunspire Fair Trade)2.5 tbsp + 2 tbsp unsweetened nondairy milk, separated (I used Good Karma Flax)3/4 tsp pure vanilla extract1 ener-g egg replacer egg, prepared2 tbsp sliced almonds
1. Preheat oven to 350f and line an 8x8 pan with aluminum foil; spray with nonstick spray and set aside.
2. Combine flour and next 5 ingredients (through salt) in a medium bowl and whisk together. Set aside.
3. In a microwave-safe bowl or measuring cup, combine 1/4 cup chocolate chips and 2.5 tbsp milk. Microwave for 30 seconds and stir to even consistency (melted throughout).
4. Stir pumpkin, vanilla, some butter flavor (optional, still vegan) and prepared egg replacer into milk/chocolate mixture.
5. Pour milk mixture into dry ingredients. Stir as well as possible and add the other 2 tbsp milk to make more batter-like.
6. Spread evenly in pan and sprinkle with almonds (pressing them down so they cook in) and remaining chocolate chips.
7. Bake in preheated oven for approximately 19 minutes, or until a toothpick inserted into the middle comes out clean.
Serving Size: makes 16 small brownies
Number of Servings: 16
Recipe submitted by SparkPeople user BETWEENTHEPAGES.
2. Combine flour and next 5 ingredients (through salt) in a medium bowl and whisk together. Set aside.
3. In a microwave-safe bowl or measuring cup, combine 1/4 cup chocolate chips and 2.5 tbsp milk. Microwave for 30 seconds and stir to even consistency (melted throughout).
4. Stir pumpkin, vanilla, some butter flavor (optional, still vegan) and prepared egg replacer into milk/chocolate mixture.
5. Pour milk mixture into dry ingredients. Stir as well as possible and add the other 2 tbsp milk to make more batter-like.
6. Spread evenly in pan and sprinkle with almonds (pressing them down so they cook in) and remaining chocolate chips.
7. Bake in preheated oven for approximately 19 minutes, or until a toothpick inserted into the middle comes out clean.
Serving Size: makes 16 small brownies
Number of Servings: 16
Recipe submitted by SparkPeople user BETWEENTHEPAGES.
Nutritional Info Amount Per Serving
- Calories: 31.9
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 2.0 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.1 g
- Protein: 1.1 g
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