Cakes & pastries

Brownies, klassisch oder vegan

Name: Brownies, klassisch oder vegan
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: For a baking dish 20 x 10 cm
Ingredients: 1 ½ tbs Rapunzel linseed flour; 150 ml water; or 3 eggs for the classic variation (as a replacement for the mixture of linseed flour and water); 250 g Rapunzel semisweet couverture; 100 g Rapunzel coconut oil cold pressed; 130 g Rapunzel Rapadura whole cane sugar; ½ tsp Rapunzel atlantic sea salt; ½ tsp Rapunzel bourbon vanilla powder

Seraphine Wilhelm

35 Min.

For a baking dish 20 x 10 cm

Vegan

Info

Perptime 10 Min.
Baketime 25 Min.

Ingredients

Portions

1 Linseed flour
150 ml water
or 3 eggs for the classic variation (as a replacement for the mixture of linseed flour and water)
250 g Rapunzel semisweet couverture
100 g Coconut oil virgin HIH
130 g Rapadura whole cane sugar HIH
1 Atlantic sea salt fine
1 Bourbon vanilla powder HIH

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat oven to 175 °C. Prepare a baking dish (20 x 10 cm) with parchment paper. As a vegan alternative to eggs, mix linseed flour with water in a bowl and set aside to swell.

Melt chocolate and coconut oil, cool slightly and stir in sugar till mixture is smooth. Mix in linseed mixture (or eggs), salt, vanilla, flour or coconut flour. Slowly toss in pecan nuts and transfer mixture into the baking dish, bake for 20 to 25 minutes. Let cool off and cut into the desired shape, decorate with pecans.