Gooey, fudgy, and totally irresistible, these brownies from the So Vegan in 5 cookbook—from the group behind So Vegan—are made with easy, high quality components for a healthful twist on the normal deal with.
What you want:
1 pound candy potatoes, peeled and sliced into 3/4-inch-thick rounds
1⁄3 cup coconut oil, plus extra for greasing
5 ounces darkish chocolate
1 cup flour
3⁄4 cup sugar
⅛ teaspoon salt
What you do:
- In a saucepan over boiling water, place a metal steamer basket. Add candy potatoes, cowl, and steam 20 minutes, or till candy potato is tender. Put aside to chill barely.
- Preheat oven to 400 levels. Grease an 8 x 8–inch sq. baking pan with coconut oil, and line backside of pan with parchment paper.
- Right into a heatproof bowl set over a pan of simmering water, add coconut oil and chocolate, stirring often till chocolate is melted. Switch to a meals processor with candy potato, flour, sugar, and salt. Course of till totally mixed, and switch combination to ready baking pan, spreading evenly.
- Bake 40 minutes, or till a toothpick comes out clear when inserted into heart. Take away from oven and run a knife round edges of brownie to verify it doesn’t stick with sides. Depart brownie to chill barely in pan, then take away from pan and reduce into 9 squares to serve. Serve heat.
Fo extra vegan brownie recipes, learn:
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