Chocolate Heart Brownies with Ganache
Vegan, Oil-free, Gluten-free
Prep: 10 min, Cook: 20 min, Cool: 10 min, Total: 30 min, Serves: 9
Ingredients:
Brownies
- 1/2 cup oat flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup cacao powder
- pinch of salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup vegan chocolate chips
- 1 cup plant milk (unsweetened)
Chocolate Ganache
- 3 Tbsp plant milk (unsweetened)
- 3/4 cups vegan chocolate chips
- pinch of salt (optional)
- 1/2 tsp vanilla extract (optional)
Instructions:
Brownies
- Preheat oven to 350°F (175°C). Place the silicone heart mold on a sturdy cookie sheet to help it keep its shape and make transferring to the oven easier.
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In a large bowl, whisk together oat flour, almond flour, coconut sugar, cacao powder, salt, and baking powder. Stir in the chocolate chips.
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Add plant milk and applesauce (or date paste) and mix until you get a thick, smooth batter. The batter should be scoopable, not pourable.
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Spoon the batter into the mold, filling each cavity almost to the top. Smooth the surface gently.
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Bake for 16–18 minutes, until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs (not completely dry).
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Let cool in the pan for at least 10 minutes, then carefully remove and transfer to a cooling rack. Allow to cool fully before adding ganache.
Chocolate Ganache
- Microwave the milk in a Pyrex cup for 30 seconds.
- Add the chocolate, salt and vanilla extract (if using) and whisk until all chocolate is melted. If needed, microwave for another 10 seconds.
- Let the ganache cool down slightly, then pour it over the hearts and enjoy with a nice cup of coffee!
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