Double Chocolate Brownie Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
Dry Ingredients
  • 1 and ¼ cup flour (I used a white whole wheat and spelt mix) see note*
  • 1 tsp baking soda
  • ½ tsp salt
"Wet" Ingredients
  • Chia "egg" / or one egg (Chia egg = 2 tbsp chia seeds plus 5 tbsp water)*
  • ½ cup pureed pumpkin + 1 tbsp*
  • 2 tbsp melted coconut oil*
  • ½ cup cocao (or high quality cocoa)
  • ½ cup cane sugar*
  • 4 tbsp honey*
  • 1 tsp vanilla
  • 1 tbsp apple cider vinegar (or white vinegar)*
  • ½ cup of hot strong coffee*
  • And...
  • 50 grams of finely cut up dark chocolate (or ⅓ cup chocolate chips!)
Directions
  1. Pre-heat oven to 350ºf or 180ºc.
  2. Soak 2 tbsp of chia seeds in 5 tbsp of water. Leave the chia seeds to turn into an "egg-like" gel while preparing dry and wet ingredients (about 5 minutes)!
  3. Put dry ingredients in a medium size bowl. Mix.
  4. Put wet ingredients in a large bowl (including chia egg). Whisk together until very smooth.
  5. Add flour mixture to the wet ingredients. Fold the wet ingredients into flour mixture. Fold until everything is well combined. The dough will be thick!
  6. Fold in the dark chocolate "chips".
  7. Spread into lightly oiled brownie pan.
  8. Bake for twenty minutes or until toothpick comes out almost clear.
  9. Let sit for 20 minutes and Voila! Enjoy!
Notes
- These brownies work great with white whole wheat or spelt flour - All-purpose, light whole wheat and a gluten-free would work well!
- If you don't have cane sugar on hand use white or a light brown sugar.
- If you are strict vegan or just don't have honey on hand you can sub your favourite kind of syrup (maple, agave, rice...)
- If you are out of vinegar - you can just leave it out altogether (brownies will just be denser)!
- If you don't have any coconut oil on hand you can also use walnut oil, canola oil, peanut oil or even olive oil!
-Pureed sweet potato would also taste great in this recipe! You cannot taste the pumpkin but it acts as a great fudgey "binder" in the brownies instead of heaps of oil or butter!
-Let these cool down completely before cutting , you will get a much better "cut" to your brownie!
Nutritional Benefits: Very high in Vitamin A and manganese, no cholesterol, high in fiber and iron. Also contains a healthy dose of iron and calcium!
Nutrition Information
Calories: 1982 Fat: 59g Saturated fat: 40g Unsaturated fat: 14g Carbohydrates: 352g Sugar: 194g Sodium: 2542mg Fiber: 26g Protein: 36g Cholesterol: 189mg
Recipe by Ceara's Kitchen at https://www.cearaskitchen.com/chocolate-chocolate-brownie-cake/