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Vegan Gingerbread Brownies with Espresso Glaze

  • Cooking time
  • Prep time
  • Makes 16
recipe image Vegan Gingerbread Brownies with Espresso Glaze

Ingredients

Vegan Gingerbread Brownies

  • 2 tablespoons flaxseed meal
  • 1/4 cup warm water
  • 6 ounces 70% dark chocolate,divided *
  • 1 cup all-purpose flour **
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 6 tablespoons unsweetened cocoa powder
  • 2 teaspoons ground ginger ***
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 stick Country Crock® Plant Butter with Olive Oil Stick,cut into small pieces
  • 1/4 cup plant-based milk (I used almond milk)
  • 3/4 cup loosely packed brown sugar (or coconut sugar)
  • 1/4 cup molasses (not blackstrap)
  • 2 teaspoons pure vanilla extract

Espresso Glaze

  • 2 teaspoons instant espresso powder (or instant coffee powder)
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon Country Crock® Plant Butter with Olive Oil Stick,softened at room temperature
  • 3/4 cup organic powdered sugar
Energy (kcal)1610 kcal
Energy (kJ)6734 kJ
Protein (g)20.3 g
Carbohydrate incl. fibre (g)382.9 g
Carbohydrate excl. fibre (g)364.9 g
Sugar (g)256.7 g
Fibre (g)18.0 g
Fat (g)6.5 g
Saturated fat (g)3.2 g
Unsaturated fat (g)2.5 g
Monounsaturated fat (g)1.7 g
Polyunsaturated fat (g)0.8 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)1413 mg
Salt (g)3.53 g
Vitamin A (IU)19 IU
Vitamin C (mg)0.3 mg
Calcium (mg)727 mg
Iron (mg)12.49 mg
Potassium (mg)2123 mg

Instructions

Vegan Gingerbread Brownies

  1. Preheat the oven to 350 degrees.
  2. Make the flax eggs. Mix the ground flaxseed meal with the 1/4 cup warm water, stir, and set aside for 15 minutes to thicken.
  3. Prepare a double boiler. Add a few inches of water to a saucepan and bring to a simmer. Nestle a large heatproof glass bowl that sits on top of the saucepan without touching the water to create a double boiler.
  4. Chop 3 ounces of dark chocolate into small chunks and set aside.
  5. Take the remaining 3 ounces of the dark chocolate and chop into small pieces. Place these chocolate pieces and the Plant Butter pieces in the heat-proof bowl on top of the saucepan. Allow the chocolate mixture to melt, whisking frequently until smooth and the chocolate is completely melted. Set aside to cool. (Alternatively, you can add the chocolate pieces and the Plant Butter to a large bowl and microwave it - melt in 25 second intervals until mostly melted and smooth, stirring well between each interval.)
  6. In a medium bowl, whisk together the flour, baking powder, sea salt, cocoa powder, ginger, cinnamon, nutmeg, and cloves.
  7. While the dark chocolate-butter mixture is cooling, line an 8 x 8" baking pan with parchment paper. Or, grease the pan well.
  8. Once the dark chocolate-butter mixture is cool, pour in the plant-based milk, brown sugar, molasses, flax eggs, and vanilla. Whisk well until smooth and well combined.
  9. Pour the flour mixture into the melted chocolate mixture and stir with a wooden spoon until just combined. Then fold in the reserved 3 ounces of dark chocolate chunks using a silicone spatula. Pour the batter into the lined pan and smooth out the surface out with a silicone spatula.
  10. Bake the brownies for 25 minutes, or until a toothpick inserted in the middle comes out almost clean. I always check my brownies a few minutes before I think they're going to be done. They may appear slightly under-baked, which means they're fudgy and rich, and they will continue to bake after you take them out the oven.
  11. Allow the brownies to cool completely before adding the Espresso Glaze, if using. Pour a light layer of the espresso glaze onto the brownies, smooth out with an offset spatula, and then refrigerate until the glaze is set. Slice brownies into 16 squares. You can store these at room temperature or in the fridge - the texture will vary based on your storage method.
  12. Place the espresso powder in a medium bowl. Add the water and vanilla, and stir to dissolve.

Espresso Glaze

  1. Add the softened Country Crock Plant Butter and powdered sugar and whisk until smooth and you have a thick but pourable glaze texture. If it's too thick, add a spoon of plant-based milk.
* You can use a more bitter chocolate, such as 80 or 85%. Or, you can use a sweeter chocolate, such as 60-65%. If you use semisweet chocolate, you'll want to use less brown sugar or omit the espresso glaze.


Recipe by Nisha Vora @rainbowplantlife

** If you want to use gluten-free flour, I have made these brownies with all-purpose gluten-free flour (Bob's Red Mill). It works, but the texture is still better and chewier with all-purpose flour.
*** If you don't want gingerbread flavored brownies, omit the gingerbread spices (ginger, nutmeg, cloves, and cinnamon; or just ad 1/2 teaspoon cinnamon) and substitute the molasses with maple syrup.