Molten Mexican Hot Chocolate Brownies {Vegan, Oil-Free}
I know Mexican hot chocolate is probably the last thing you think you need in July, and I realize this post should be all red cookies and white frosting and blueberries (or something else along those patriotic lines) because of the date, but humor me for a moment.
What if you had the flavors of a Mexican hot chocolate in a super gooey brownie?…and what if that brownie weren’t so bad for you?…and what if it were vegan?
When I began my 30-day vegan challenge a couple weeks ago, I never even considered lowering the amounts of sweets I consumed (not an option, no way no how). This stubborn mindset doesn’t mean that I’m eating raspberry cinnamon rolls for breakfast every single day (although I’d like to…), but I do usually need to have at least a little something sweet every single day. Some people don’t need daily sweets, and I admire that, but man-oh-man that ain’t me.
Although I’ve been known to eat a spoonful of Nutella, or a handful of chocolate chips when the late night sweet craving hits, I like to be prepared with lightened-up sweets whenever I can. For my first vegan week I made my almond butter cherry cookies, but subbed the cherries for vegan chocolate chips. Last weekend I experimented with one of my favorite healthy baked good substitutions: avocado in place of butter.
In case you are wary of avocado in baked goods, let me direct you to this and this. Seriously ridiculous.
If you aren’t familiar with Mexican Hot Chocolate, it’s the delicious chocolate beverage you’re used to, but with the added warmth of cinnamon and the slightest kick of cayenne. For these brownies I took those flavors, added some instant coffee granules for depth, almond milk, applesauce, and avocado for moisture boosts, and lots of chocolate chunks. The combination results in a super decadent-tasting brownie that clocks in at 116 calories a piece.
The key here is to bake these brownies juuuuust until the top firms up. If you do not like molten chocolate cake (the cake that gushes chocolate when you dig in), then these might not be for you. However, if you like soft and gooey baked goods, get at these…like now.
Happy 4th of July! Let’s pretend I planned ahead and put red in these pictures (so close, dang it)!’MERICA.
Vegan Molten Mexican Hot Chocolate Brownies
A Mexican hot chocolate in vegan brownie form! Super decadent squares filled with melty chocolate, warm cinnamon, a hint of cayenne, and about 120 calories each.
Yield: 16 brownies
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 1 large ripe avocado
- ½ cup white sugar (vegan friendly)
- ¼ cup natural unsweetened applesauce
- ¼ cup plus 2 tablespoons unsweetened vanilla almond milk
- ½ tablespoon instant coffee granules
- 2 tablespoons ground flaxseed
- ⅓ cup good-quality cocoa powder (such as Ghiradelli)
- 1 cup unbleached all-purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon cayenne
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup vegan chocolate chunks plus more for topping
Directions:
- Preheat oven to 350
- Heat the milk in a small saucepan until you just start to see some bubbles form on the top. Whisk in the instant coffee until it dissolves, then whisk in the ground flaxseed. Let sit for 5 minutes.
- Put the avocado in a food processor and pulse until smooth. Transfer to a large mixing bowl and add the sugar. Beat on high until smooth and fluffy. Mix in the applesauce and milk/flax/coffee mixture.
- In a separate bowl combine the flour, cocoa powder, cinnamon, cayenne, salt, and baking powder.
- Gradually add the dry ingredients to the wet.
- Fold in the chocolate chunks.
- Spread into a greased 8x8 inch baking dish, and top with a few more tablespoons of chocolate chunks. Bake for 20-25 minutes, until they are just getting firm on top.
Because these are so moist, I stored them in the fridge, and then heated them up for 15 seconds to bring them back to their soft, melty, just-baked state.