Friday, March 1, 2013

Vegan Spiced Chocolate Brownies

3 tablespoons water
2 tablespoons milled flax seed
1 ¼ cups sugar
1/3 cup coconut oil
2 teaspoons vanilla extract
½ cup espresso or strong coffee
 ½ cup vegan chocolate chips
1 cup all-purpose flour
¾ cup wheat flour
¼ teaspoon baking soda
½ cup cocoa powder
½ teaspoon salt
1 teaspoon ground chili powder
1 teaspoon ground cayenne pepper
½ tsp pumpkin pie spice

Preheat oven to 350 degrees Fahrenheit and line an 8”x8” cake pan with greased parchment paper.

In a large bowl, combine the milled flax seed and water and allow it to rest for 10 minutes.

To the flax seed mixture, add the sugar, coconut oil, and vanilla.  I used a spoon to combine all of my ingredients.  The batter gets a little thick so it was easier to use a spoon than a mixer.

Combine the hot espresso and the chocolate chips in order to melt the chocolate chips.  Add the espresso/chocolate chip mixture to the wet ingredients.  Melting the chocolate chips in this way makes the brownies extra fudgy.  

Sift together the cocoa powder, spices, baking soda, salt, and flour.  Add the dry ingredients to the wet ingredients.  The mixture will be quite thick.

Spoon out the batter into the lined baking cake pan.

Bake for 25-28 minutes at 350 degrees Fahrenheit.  (Since it is vegan, you can underbake them just slightly to make the brownies a little more moist)

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