Mandy’s Triple Chocolate Peppermint Brownies – from BeSolefulLiving.com, December’s ‘Family Favorite Dessert’ entry

In 2015, Canned Time is featuring a new recipe from a different blogger each month again.

This year’s theme: Family Favorite Desserts – Veganized.

My final entry for 2015 comes from the sweet Mandy over at BeSolfulliving.com.  Today Mandy is sharing:

“Triple Chocolate Peppermint Brownies”

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When my friend Angela, over at Canned Time, invited me to be a part of the Family Favorites Dessert series, I was over the moon and excited for my chance to try NuNaturals Stevia products. So, thank you, Angela, for the opportunity and challenge.
I knew that my dessert had to be something super chocolate-y because I swear chocolate runs in my family’s blood. My mom used to have to hide the bags of chocolate chips when I was growing up because my dad would eat them straight out of the bag…I’d be lying if I didn’t say I used to do the same. When I think back to my childhood, I’m reminded of my mom’s delicious chocolate chip cookies and brownies – we’d devour them right off the baking sheet, melted chocolate all over our fingers. Since I’m fairly comfortable with creating cookies, I wanted to move outside my comfort zone and attempt brownies…but not your ordinary brownies.
You know my love for tahini and when paired with chocolate, you’ve got a rich, magical combo. After several trials (only one of which went directly in the trash), I nailed the texture and flavor I was looking for. So, I present to you, my take on my mom’s brownies, but these are infused with peppermint for the holidays…
Rich – Fudgy – Sweet – Chocolate-y
So, how is it triple chocolate?! We’ve got cacao powder, melted chocolate chips (and un-melted) AND NuStevia Cocoa Mint Syrup. A chocolate lover’s dream!
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TRIPLE CHOCOLATE PEPPERMINT BROWNIES
Gluten-free, soy-free, oil-free, nut-free, egg-free, vegan
Makes 8 large brownies or 16 smaller ones.
What you need:
  • 2/3 cup gluten-free all purpose flour (garbanzo bean-free / I use Enjoy Life brand or King Arthur)
  • 1/4 cup cacao powder
  • 1/4 cup coconut sugar (or your choice of granulated sugar)
  • 1/4 tsp Himalayan salt
  • 1 cup chocolate chips (divided)
  • 1/2 cup raw tahini
  • 6 Tablespoons aquafaba (chickpea brine)*
  • 4 Tablespoons unsweetened plant milk
  • 2 Tablespoons NuStevia Cocoa Mint Syrup
  • 1 teaspoon pure vanilla extract
*Aquafaba is the liquid from a can of chickpeas. If you’re not a fan or happen to be allergic, I have also made these with two flax eggs (2 Tablespoons of ground flax + 6 Tablespoons of water).
**If you’re not a into stevia, simply omit and add an additional 1/4 cup of coconut sugar. You can use mint flavor/extract instead, but I do not have exact measurements. If you don’t like mint flavored treats, these brownies are still delicious without it.
How to:
  1. Preheat oven to 350 degrees Fahrenheit and grease an 8×8 glass baking dish.
  2. In a medium-large mixing bowl, whisk together the flour, cacao, coconut sugar and salt. Set aside.
  3. Next, in a double boiler (over med-low heat), gently warm your tahini and 1/2 cup of chocolate chips – stir constantly. Once the chocolate has melted and is smoothly combined with the tahini, remove from heat.
  4. Add the chocolate-tahini mixture to the dry mixing bowl, along with the other wet ingredients (aquafaba, milk, vanilla, cocoa mint syrup). Stir until well combined and then fold in the other 1/2 cup of chocolate chips. The batter will be thick and somewhat sticky.
  5. Evenly spread the batter into your greased baking dish using the back of a spatula to smooth it out.
  6. Bake for 20-25 minutes or until your tester comes out clean. Remove from the oven and allow to cool in the pan for at least 25 minutes before cutting. I was super impatient the first trial and not only made a crumbled mess, but I burned the roof of my mouth! Ha!
  7. Top with homemade Coconut-Peppermint Whipped Cream (see below) or ENJOY them plain.
 
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Coconut-Peppermint Whipped Cream:
  1. Chill a can of full fat coconut milk in the fridge for at least 24 hours.
  2. Once your coconut milk has chilled, place your mixing bowl in the freezer for 10-15 minutes.
  3. Scoop the thick cream part out of the can of coconut milk and place it in your chilled mixing bowl. Using a hand mixer or stand up mixer, whip until fluffy and creamy!
  4. Add 5-6 drops of Pure Liquid Peppermint NuStevia and whip again until combined.
 
*If you’re not a fan of stevia, simply omit and use 1/4 – 1/2 tsp of mint flavor/extract. Sweeten with your choice of maple syrup, coconut nectar, etc.
For photo purposes, I crushed a TruJoy Sweets Organic Candy Cane.
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Thanks for stopping by!
<3

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4 thoughts on “Mandy’s Triple Chocolate Peppermint Brownies – from BeSolefulLiving.com, December’s ‘Family Favorite Dessert’ entry

  1. The Vegan 8

    These look so amazing! I saw them on Instagram and Mandy’s blog and just died! I love brownies so much and these are just perfection! Love how she added tahini because tahini and chocolate are an incredible combo! Mandy is one of the nicest people I’ve ever come across in the internet world! True sweetheart!

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