Life can be tough as a vegan if you want brownies that are actually good. At least it was for me, until the other day. The brownie-problem is solved, and what malicious person would I be if I didn’t share the revelation?
I was having some chili chocolate lying around. The seriously spicy kind — so spicy it was almost impossible to eat it plain. A friend suggested we chop it up and put it into brownies, and thus these babies were born.
Start by turning your oven to 175/180 degrees C, and line a baking pan (a pretty big one, 13×9 or 11×7 inches) with baking paper. We only greased the pan with coconut oil and it stuck to the bottom a little. Best may be to cut out a rectangle that fits the bottom of the pan, and grease the sides only. Who knows!
Melt 100 g of dark chocolate on the side, while you mix the dry ingredients in a bowl:
2 cups flour
1+3/4 cups brown sugar
1/2 to 3/4 cups cocoa powder
1 tsp baking powder (increase a little bit if you want less dense brownies)
1 tsp salt
1/2 to 1 tsp cinnamon, depending on your preference
1/4 tsp vanilla seeds/pure ground vanilla pod (or 1 tsp extract)
Add the wet ingredients:
3/4 cups water
1 cup sunflower/canola/coconut oil
The melted chocolate
When everything’s incorporated, add 75-100 g of chopped dark red hot chili chocolate, and then transfer the batter to the pan, and shove it in the oven for 25-30 minutes.
Wait for the brownies to cool down (in the pan) before cutting, and then run around your neighborhood like santa claus distributing delicious treats.