Chai Brownies

Prep 20 min·Cook 30 min·Total 50 min·VEGAN

Ingredients

100 gr 3.5 oz. dark chocolate
100 gr 1/2 cup walnuts
120 gr 4 oz. dates
300 gr 10.5 oz. red beans (precooked or out the glass/can)
100 gr 1/2 cup plant based yogurt
200 ml 3/4 cup strong brewed chai tea
100 gr 1/2 cup coconut blossom sugar (or any other sugar)
3 Tbsp soy flour
100 gr 3/4 cup spelt flour
2 tsp baking soda
1 tsp baking powder
2 Tbsp cocoa
1 Tbsp apple cider vinegar

Ganache:

100 gr 3.5 oz. dark chocolate
100 ml 1/2 cup chai tea
50 ml 1/4 cup plant based milk

Equipment: oven, blender or food processor, square baking pan

Instructions

1.Brew approx. 300 ml (1 ½ cups) strong chai tea and let it cool off
2.Roughly chop chocolate and walnuts
3.Pit the dates and chop them finely or use a food processor
4.Mix beans, yogurt, chai tea, sugar and dates well
5.Mix soy flour, flour, baking soda, baking powder and cocoa in a bowl and add them to the moist ingredients
6.Stir in apple cider vinegar
7.Stir in walnuts and chocolate and just spoon under
8.Preheat the oven to 180°C (356°F)
9.Put the dough in a square baking pan or onto a baking tray
10.Bake for 30 minutes
11.Let it cool off

Ganache:

1.Mix chai tea and milk
2.Heat up in a pot (really hot)
3.Break the chocolate into pieces and place them in a bowl
4.Pour the hot tea over it and place aside for 5-10 minutes until the chocolate is fully melted
5.Stir for approx. 5 minutes until the mass gets a little shiny
6.Let it cool off in a fridge until the following day
7.Place onto the brownies

Notes

Tip from my kitchen: brew the chai tea really strong – it flavors both the batter and the ganache, so this is where the aroma comes from. Rinse and drain the beans well and blend the wet mixture until completely smooth, then nobody will guess the secret ingredient. Make the ganache the day before; it needs a night in the fridge to set. Without the topping, the brownies freeze beautifully.

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook