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I’ve already baked and eaten some brownies, but I must confess these are my absolute favorites. Super chocolaty but not too sweet. And the ganache, oh one to fool …. On the one hand, it’s good if the things you do taste good but the stupid thing is you can not stop … Haha … .. Well then let’s feed …
For these “ultimate” brownies I used the Ritter Sport Chocolate: Dark Almond Quinoa (vegan) and it fits sooo perfect in the recipe! As if they’ve always belonged together, hmm did I miss something ?!
- 100 g Ritter Sport dark almond quinoa, chopped
- 112 g vegan butter
- 70 g of sugar
- 30 ml maple syrup
- 2 tbsp cocoa powder
- 175 g spelt flour
- 200 ml oat milk
- 1 teaspoon baking powder
- 1 splash of apple cider vinegar
- Egg substitute: mix 1 tbsp sweet lupine flour + 2 tbsp water
- 50 g of chocolate dark, chopped
- 75 g of soft butter
- 90 g of powdered sugar
- ¼ tsp gingerbread spice
- 3 tablespoons cocoa powder
- 1 tbsp oatmilk
- Pre heat the oven to 180 degrees celcius.
- Heat butter, milk and sugar in a small saucepan.
- Mix flour, baking powder and cocoa.
- Add Ritter Sport chocolate to the flour mixture.
- Mix liquid with egg substitute and vinegar. Add to the flour mixture and stir with the hand mixer.
- Pour the batter into the prepared baking pan, smoothing the top.
- Bake the cake 180 °C 20-25 min or until ta cake tester comes out clean.
- Let the cake cool.
- Beat butter with sugar until fluffy.
- Stir in the chocolate. Add cocoa, milk and a pinch of salt.
- Paint on the cooled cake.
Enjoy the brownies tastes as best on the baking day.
Recipe & Images: Kathrin
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