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        Vegan Baked Brie in Puff Pastry (Vegan…

        February 10, 2019

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        Double Chocolate Vegan Brownies

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        Hearty Vegan Breakfast Tacos

        September 16, 2018

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        15-Minute One Pot Hummus Pasta

        August 27, 2018

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Ceara's Kitchen

  • Recipes
    • All

      Vegan Baked Brie in Puff Pastry (Vegan…

      February 10, 2019

      All

      Double Chocolate Vegan Brownies

      November 25, 2018

      All

      Hearty Vegan Breakfast Tacos

      September 16, 2018

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      15-Minute One Pot Hummus Pasta

      August 27, 2018

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      Vegan Scrambled Eggs (The Best Tofu Scramble!)

      June 11, 2018

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      Creamy Garlic Mushrooms

      May 22, 2018

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      Vegan Spaghetti Carbonara

      March 16, 2018

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      Vegan Cream of Mushroom Soup

      March 1, 2018

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      Addictive and Hot Vegan Cauliflower Wings

      February 3, 2018

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      Easy Chickpea Coconut Curry Soup

      January 24, 2018

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      Reader Favorite Recipes of 2017!

      December 31, 2017

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      Roasted Butternut Squash Alfredo

      November 12, 2017

      All

      Vegan Mozzarella Cheese

      October 24, 2017

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      Best Vegan Thanksgiving Recipes

      October 8, 2017

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      The Best Fluffy Oil-Free Hummus

      September 27, 2017

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        Vegan Baked Brie in Puff Pastry (Vegan…

        February 10, 2019

        All Recipes

        Double Chocolate Vegan Brownies

        November 25, 2018

        All Recipes

        Hearty Vegan Breakfast Tacos

        September 16, 2018

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        15-Minute One Pot Hummus Pasta

        August 27, 2018

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        Vegan Scrambled Eggs (The Best Tofu Scramble!)

        June 11, 2018

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    Chocolate Chocolate Brownie Cake

    A dense, fudgey, chocolatey-cake like brownie…because sometimes you just can’t decide if you want a piece of cake or a brownie 😉

    dense chocolatey

     
    You know the espresso, dense, chocolatey, cakey brownies from Starbucks? I’ve loved those as long as I can remember! With this recipe I was hoping for a brownie-cake hybrid that reminded me of these yummy brownies without all the sugar and oil! I was shocked when searching online for brownie recipes – I found that a lot of them call for 3 cups or more of sugar and 1 cup (or more) of oil! We get away with using a lot less sugar and oil here with the addition of pumpkin and a bit of honey! 
     brownie close up
     
    We enjoyed these this weekend as a perfect dessert Saturday evening during a romantic weekend of studying 🙂 I always know when one of my desserts turn out well because they slowly seem to disappear from the kitchen… Let’s just say there was not much of these left by Sunday evening!
     
     
    bite out of it 
     
    Double Chocolate Brownie Cake
     
    Print
    Prep time
    15 mins
    Cook time
    20 mins
    Total time
    35 mins
     
    Author: Ceara
    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
    3.5.3251
    My Question to you!
    I’ve loved brownies as long as I can remember. I know in the food-blog world fudgey-dense brownies that are not reminiscent of cake at all are the most popular but I like when there is a bit of cake to my brownie! So there, I admit it, I’m a fudgey cake-like brownie person!
    What kind of brownie person are you?
    Chocolate Chocolate Brownie Cake was last modified: November 24th, 2015 by Ceara
    October 27, 2013 14 comments
    1 Facebook Twitter Google + Pinterest
  • Vegan Dark Chocolate Pumpkin Bread with Dark Chocolate Chunks

    October 23, 2013

    I love everything about chocolate.   The richness, the wonderful taste and the ways it melts in my mouth.   So coincidentally when I moved to Belgium I entered into…

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  • Not your mama’s Mac and Cheese

    October 21, 2013

    A perfect fall comfort food to cozy up with as it gets colder   I love Mac and Cheese.   I have such fond memories of eating my mom’s delicious,…

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