Description
Enter these fudgy vegan brownies. They’re chewy, gooey and slightly cakey – the best of both worlds.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups spelt flour (sub with AP flour)
- 1/2 cup cocoa powder (can use half black cocoa and half regular cocoa if you want them extra rich)
- 1 tbsp instant coffee or espresso powder
- 3/4 tsp baking powder.
- 1/4 tsp baking soda
- 1 tsp kosher salt
Wet Ingredients
- 2 cups boiling water or hot milk
- 16 medium medjool dates, pitted
- 1/3 cup tahini
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract or vanilla bean paste
- 1/2 cup dark chocolate, chopped
Instructions
- Preheat the oven and prep your pan. Preheat the oven to 350°F (180°C) and line preferred pan with parchment paper, I used an 8×8 pan.
- Soak the dates. 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.
- Whisk together the dry ingredients. In a medium bowl, add spelt flour, cocoa powder, instant coffee or espresso powder, baking powder, baking soda and salt. Whisk well and set aside.
- Blend the wet ingredients together. Once the dates are done soaking, dump the bowl of dates and water into a high-speed blender (I used a Vitamix) or a small food processor along with 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).
- Mix the batter and pour into the pan. Pour the wet ingredients into the bowl of flour and gently fold the batter together. Once the batter is almost mixed, add in the chopped chocolate 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, cool, and enjoy. 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
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!