Monday can be the most dreadful day of the week... but we are here to make things a little better!
Recipe is by the fabolous Laura from The Zillenial Cook! Be sure to check her page out.
Coming at you with this mouth-watering recipe, that is using out complete flour replacements! We are thrilled for this recipe, particularly as it uses out very own Baker’s Blend Chocolate Replacement!
We hope you enjoy this recipe, and don't forget to tag us @pillingfoods and Laura @thezillennialcook Instagram if you try it out!
1 1/2 cups, golden cane sugar or
1/2 cup, melted butter
1/2 teaspoon, salt
1 teaspoon, vanilla
1/2 cup, cocoa powder
1/2 cup, bakers complete blend, cocoa
1/2 cup, bakers complete blend
1 teaspoon, baking powder
1 bar, vegan baking chocolate, chopped
1 cup, golden cane sugar
1/4 cup, water
4 tbsp, vegan butter
1/4 cup, oat milk based cream
1 tsp, tapioca starch
To a large bowl, add your sugar and
melted butter, mix until combined and sugar is coated with butter.
To the sugar mixture, add your 3 eggs, whisking to combine. Mix in your vanilla.
Add cocoa powder, whisk again until fully combined.
Once combined and batter is dark and shiny, add both flours, baking powder and salt. Mix until batter starts to form.
Add your chopped chocolate, and fold in until combined.
Spoon batter into a prepared square baking dish lined with parchment paper.
Bake brownies in oven for 25 - 30 minutes. Until tooth pick inserted comes out clean.
While brownies bake, prepare caramel.
In a small saucepan, add your water and sugar, mixing constantly. Bring mixture to a boil. Continuing to stir, about 4 to 5 minutes. It should be a deep golden colour.
Turn off heat and stir in butter, cream and tapioca. Whisk constantly. Let cool slightly in pan, until beginning to thicken, then pour over cooled brownies.
Sprinkle generously with sea salt.
Allow the caramel and brownies to set, at least 20 minutes, before slicing.