I’m in Germany visiting my sister at the moment and it’s been below 5˚C every single day since I arrived. So here’s a little something to keep me (and you!) warm: vegan Mexican hot chocolate brownies!
Since lots of you have been loving my brownie in a mug version of this, I’ve decided to create a proper spiced brownie recipe topped with toasted pecans and vegan vanilla ice cream that melts on the hot brownie rather beautifully.
Gooey, utterly chocolaty and full of warming spices! The cayenne pepper gives it a nice fieriness cause I like mine rather spicy but you can add less for a more subtle kick.
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- 250 g dark chocolate
- 170 g white all purpose flour
- 1 Tbsp cocoa powder
- 2½ tsp baking powder
- 120 g white caster sugar
- Pinch of salt
- 3 tsp cinnamon
- ½ - 1 tsp cayenne pepper
- 230 ml soy milk (or plant based milk of choice)
- 5 Tbsp sunflower oil
- 1 tsp vanilla extract
- 150 g pecans or walnuts
- Preheat the oven to 180˚C (fan).
- Melt the dark chocolate in a bain-marie (water bath) and once completely melted, set it aside to cool.
- Sift the flour and cocoa powder in a big mixing bowl and add the baking powder, sugar, salt, cinnamon and cayenne pepper. Whisk to combine.
- Now add the soy milk, sunflower oil, vanilla extract and melted chocolate.
- Stir until you have a smooth batter.
- Pour into a lined and greased baking dish. I used a 29x23 cm one. If you use a different size you might have to adjust the baking time. Then sprinkle/place the pecan or walnut halves on top.
- Pop in the oven for 25 to 35 minutes. You can use a toothpick to check the consistency, you don’t want the brownies to be completely liquid inside but still gooey. Which means a little batter should still be sticking to the toothpick.
- The brownies are a little soft and crumbly if you cut them while they’re still hot so you have to be a little more careful. But it’s very much worth it to cut and eat them warm with a scoop of vegan vanilla ice cream! Enjoy!