|Soft, moist brownies topped with a light almond crunch.|
Brownies are yummy, scrumptious, and addicting-- chocoholics beware.
I had to create a special batch of brownies. This incredible vegan brownie recipe comes from Gimme Some Oven with slight alteration. First of all, fair trade organic cocoa butter on eBay-- primarily a beauty ingredient-- is incorporated in place of olive oil. Cocoa butter brings most alluring scent and creamier texture to chocolate desserts-- almost authenticating decadent experience.
Raw crushed almonds on top counteract sweet chocolate bite. That satisfying nutty crunch providing balance and texture to dessert.
My next step is concocting a cocoa butter frosting for next brownie batch. That'll perhaps be even more splendid.
1/4 cup pumpkin puree (apple sauce or avocado would sub fine)
1/4 cup cocoa butter, melted (olive oil or coconut oil)
1 cup all purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water
1 cup raw almonds
Preheat oven to 350 degrees and grease an 8" x 8" inch baking dish.
Mix pumpkin puree and melted cocoa butter together. Warning: it will smell divine.
Sift flour, sugar, cocoa powder, baking soda, and salt together.
Combine pumpkin puree and melted cocoa butter with dry mixture. Add water.
Pour into prepared baking dish.
Crush almonds into a blender or food processor. Put over top of brownie batter.
Bake for 25-30 minutes.
|Hot and fresh from the oven, ready to be carved. Let sit 20 minutes.|
|Dense, irresistible, pretty brownies.|
|To give out chocolate is hard, but remember sharing is caring.|