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Can vegans eat chocolate? You bet. And if Rikki Cupcake has anything to say about it, your everyday chocolate fix will come in the form of a dense, fudgy (vegan) brownie that just begs for a tall, cold glass of (almond) milk. Today, Rikki shares her recipe for Fudgy Agave Brownies.
Rikki may omit animal byproducts from her baked goods, but she’s under no illusion that her vegan treats have to be tasteless or even healthy.
“The cupcakes I’m used to doing are the ones for people who want the chocolate, rich, kind of sinful desserts,” Rikki says. “When it comes to desserts most people know what they’re getting into.”
Click through for Rikki’s dense chocolate indulgence complete with cherries, chocolate chips and agave nectar.
Fudgy Agave Brownies What you’ll need:
2 Tbsp flax meal 1 cup filtered water 1 cup all purpose flour ½ cup cocoa powder ½ cup plus 2 Tbsp agave nectar ½ cup canola oil 1 tsp pure bourbon vanilla extract ¼ cup chocolate chips ¼ cup morello cherries
What you’ll do:
Preheat oven to 350˚F.
Combine flour and cocoa powder in a bowl and set aside.
In a blender, mix flax meal and water until semi-gooey (i.e. a slurry).
In a separate mixing bowl, combine agave, canola oil and vanilla. Then add in flax mixture, and mix all wet ingredients thoroughly.
Add dry ingredients to wet ingredient mixture and beat until it becomes a thick fudgy batter.
Pour into well-greased 8×8-inch baking pan and top with chocolate chips and morello cherries.
Bake for 30-35 minutes.
These brownies don’t dry out, so you’re not looking for a cake-like appearance at the end of the baking time: Just make sure they’re not gooey. These über-dense brownies are super moist and the cherries add just the right touch of balance. Vegan or not: We want some.
(Check out yesterday’s Sweet Talk with Rikki Cupcake, look for more vegan confections on her blog Seitanic Vegan Heathen and try her vegan cupcakes at Pomegranate Café.)
