Description
Ok, so you want a fudgy chewy brownies, but you’re trying to eat healthy. Enter these fudgy vegan brownies. They’re chewy, gooey and slightly caked – the best of both worlds.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups Spelt flour
- ½ cup Cocoa powder ((can use half black cocoa and half regular cooca if you want them extra rich))
- 1 tbsp Instant Coffee or Dandy Blend
- ¾ tsp Baking powder.
- ¼ tsp Baking Soda
- 1 tsp Salt
Wet Ingredients
- 2 cups Boiling water or hot plant milk
- 16 medium Medjool Dates, pitted
- ⅓ cup Tahini
- ⅓ cup Coconut Oil, melted
- 1 tsp Vanilla (optional)
Instructions
- Preheat the oven to 350°F (180°C) and line preferred pan with parchment paper, I used an 8×8 pan.
- Add the medjool dates into a large bowl and pour the boiling water over top, make sure the dates are completely submerged. Set aside and let soak for 10 minutes.
- In a medium bowl, add spelt flour, cocoa powder, dandy blend/instant coffee, baking powder, baking soda and salt. Whisk well and set aside.
- Once the dates are done soaking, dump the bowl of dates + the water into a high-speed blender (I used a Vitamix) or a small food processor. Next, add in the tahini, melted coconut oil and vanilla.
- Turn the blender on low, slowly ramping the speed up to high. Let the mixture blend for 3-4 minutes until it turns a light golden-brown color and is super silky and smooth (btw it should taste like caramel).
- Pour the wet ingredients into the bowl of flour and gently fold the batter together. Once the batter is almost mixed, add in the chocolate chips and fold to incorporate into the batter.
- Pour the batter into the pan smoothing out the top. Sprinkle some additional chocolate on top for decoration.
- Bake the brownies for 20 minutes, until puffed up and the top starts to crack ever so slightly, we are looking for fine lines, not a fault line! The brownies might seem a little underdone, but trust me, this is what will make them super gooey and fudgy.
- Let the brownies cool 10 minutes before slicing into small squares. I like to top with a sprinkle of flaky salt for presentation.
- Store the brownies in an airtight container on the counter for a few days, or in the fridge for up to a week.
Notes
*I highly suggest adding in chopped walnuts as they elevate the brownies.
*If you would like to cut the brownies immediately, pop them into the refrigerator for 10 minutes. This will allow them cool down faster, and make for easier slicing. Plus, it makes the brownies have more of a sheen and crack!