Recipe Intro From feedfeed
Crowded_Kitchen has solved your chocolate cravings! These brownies are loaded with dark chocolate and as fudgy as can be. She adds So Delicious Dairy Free French Vanilla Organic Creamer to the ganache frosting and then spreads it over the cooled brownies for an extra luscious chocolate punch. They are even gluten free and vegan!
Prep time 70 minutes
Cook time 35 minutes
Yield: Serves or Makes 12
Preheat oven to 350 F and line an 8x8 inch pan with parchment paper.
Make flax eggs by combining meal and water. Stir and set aside to thicken for 20 minutes.
In a small bowl, whisk together gluten free flour, baking powder and salt. Set aside.
In a medium bowl, whisk together tahini, coconut sugar, maple syrup, melted coconut oil and vanilla until smooth. Whisk in flax eggs and melted chocolate until well incorporated. Add cocoa powder in thirds and whisk until smooth.
Use a spatula to fold in flour mixture (at this point, the batter will be too thick for whisk). Stir until well combined. Fold in chocolate chips.
Pour into parchment paper lined pan and spread evenly.
Bake for 32-35 minutes. Remove from oven and let completely before frosting (about an hour).
Heat creamer in a small saucepan over medium-low heat until it just comes to a slight simmer. Keep a close eye on the pot so it doesn’t burn.
Pour chocolate into a mixing bowl. When creamer is very hot, pour over chopped chocolate. Don’t touch it for 1-2 minutes, until the chocolate starts to melt. After about 2 minutes, stir with a spatula to incorporate.
Slice butter into 8 chunks before adding to chocolate mixture. Note - the butter must be softened before you add it, otherwise you’ll end up with chunks of butter in the frosting. If you forget to soften the butter ahead of time, slice into 8 tbsp, place on a microwave-safe plate or bowl and heat in 7 second intervals until softened.
After adding butter, let sit for a few minutes, then stir to combine. Using the whisk attachment on a stand mixer (or a regular hand mixer), starting beating the mixture. Add salt and 1 ½ cups powdered sugar, beat just to combine.
Place bowl in refrigerator for 30 minutes. It needs time to harden up before you whip it into a frosting.
After 30 minutes, remove from fridge and beat again. If it’s still too thin, add another tablespoon or two of powdered sugar and continue beating for 30-45 seconds, or until frosting is lighter in color and fluffy.
Do not frost your brownies until they are completely cool, otherwise the frosting will melt. After frosting, sprinkle with crushed rose petals (or alternatively some flakey salt and/or crushed nuts), slice and enjoy.