Vegan Brownies

Vegan Brownies

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Brownie_vegan_recipe

Brownies with pecans and toasted hazelnut puree

Thanks to the French brand Perl’Amande, I make recipes with one of their products.
To the delight of my / our taste buds, they offer many kinds of fruit purees.

One of my favorites is the toasted hazelnut puree. It can be added to many sweet preparations and today I decided to put it in the spotlight in my vegan brownie recipe.

Of American origin, the brownie was invented in 1893 by a chef at the Palmer House in Chicago.
According to legend, the first brownie was created by a housewife in New England who forgot to add yeast to her chocolate cake.

AuthorBeauty FoodDifficultyEasy

Portions4 servings
Preparation10 minsCooking25 minsTotal time35 mins
90 g dark chocolate pastry
130 g vegetable yogurt
2 case toasted hazelnut puree
60 g brown sugar (or white sugar, rapadura sugar)
110 g wheat flour type 45
100 g margarine
1 c-to-c namak salt (or fine white salt)
20 g dark chocolate chips
50 g pecans (macadamia, hazelnuts, walnuts …)
1

Preheat the oven to 180 °

2

Mix the vegetable yogurt with the whisk in a salad bowl with the sugar, salt and hazelnut puree.

Instructions_Recipe_Brownie_Vegan1

3

Add the dark chocolate and the margarine which will have to be melted in a double boiler or in the microwave.

Instructions_Recipe_Brownie_Vegan2

4

Add flour and mix well.

Instructions_Recipe_Brownie_Vegan4

5

Line a rectangular dish with baking paper. I put a little margarine at the bottom so that the paper can stick well.

Instructions_Recipe_Brownie_Vegan6

6

Then pour the preparation into the dish.

7

Arrange the chocolate chips with the pecans on top.

Instructions_Recipe_Brownie_Vegan7

8

Place in the oven and cook for 20-25 minutes.

9

Serve warm or store in an airtight box for a few days.

Ingredients

90 g dark chocolate pastry
130 g vegetable yogurt
2 case toasted hazelnut puree
60 g brown sugar (or white sugar, rapadura sugar)
110 g wheat flour type 45
100 g margarine
1 c-to-c namak salt (or fine white salt)
20 g dark chocolate chips
50 g pecans (macadamia, hazelnuts, walnuts …)

Instructions

1

Preheat the oven to 180 °

2

Mix the vegetable yogurt with the whisk in a salad bowl with the sugar, salt and hazelnut puree.

Instructions_Recipe_Brownie_Vegan1

3

Add the dark chocolate and the margarine which will have to be melted in a double boiler or in the microwave.

Instructions_Recipe_Brownie_Vegan2

4

Add flour and mix well.

Instructions_Recipe_Brownie_Vegan4

5

Line a rectangular dish with baking paper. I put a little margarine at the bottom so that the paper can stick well.

Instructions_Recipe_Brownie_Vegan6

6

Then pour the preparation into the dish.

7

Arrange the chocolate chips with the pecans on top.

Instructions_Recipe_Brownie_Vegan7

8

Place in the oven and cook for 20-25 minutes.

9

Serve warm or store in an airtight box for a few days.

Vegan brownies
Ingredients Instructions

Notes:

I used in my recipe a coconut milk yogurt that I made with my brand new yogurt maker. The yogurt recipe will be the subject of a future article, we promise!

The namak salt present in the preparation of the brownies will bring a subtle eggy taste so if you have the opportunity to use it, you have to do it!

The dish I use to make the recipe is a rectangular dish (18 cm x 25 cm).

Brownie_vegan_recipe

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