Chocolate-Cayenne Brownie

DSC_1026One month ago, we went to the NYC veg Food Fest where we met tons of vendors and interesting people. The best part for us were the demonstrations by the Natural Gourmet Institute where you could watch live, taste and learn how to make various recipes. We were pretty amazed by the chocolate brownie and we have tried to make it on our own. Here is our version of the recipe

Chocolate-Cayenne Brownie

  • Time: 30 min
  • Difficulty: easy
  • Print

Ingredients:

  • 1 can coconut milk, chilled overnight
  • 2 Tbsp ground flaxseeds
  • 1 1/2 cup gluten free flour
  • 1/2 cup cacao powder
  • 1/4 tsp baking soda
  • 1/4 cup chocolate chunks from 70% dark chocolate
  • 1/2 tsp sea salt
  • 1/4 cup hot water
  • 1 1/4 cup coconut sugar
  • 1/2 cup safflower oil
  • 1 small apple, peeled and thinly sliced
  • 1 1/2 tsp vanilla extract
  • 1/2 cup chocolate chips

Pecan Crumbs:

  • 1 cup pecans, toasted
  • 4 tsp coconut sugar
  • 1 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/4 tsp sea salt
  • 1/8 tsp nutmeg

Instructions:

  1. Heat oven to 350° F. Grease a 9×9 inch baking dish and line with a baking sheet
  2. Open the canned coconut milk. Pour the water in a small bowl and keep the cream in another bowl
  3. Whisk the coconut water with the ground flaxseeds. Set aside
  4. In a blender, mix the apple and 1/8 cup water. Add water until it is smooth and well combined.
  5. In a medium bowl, mix the flour, cocoa powder and baking soda.
  6. In a large bowl, mix the sugar, oil, 1/4 cup apple mixture and vanilla extract.
  7. In a small pan, on very low heat, stir the chocolates chunks, 1/4 cup water + a pinch of sea salt until it is melted. Add to the wet ingredients large bowl along with the coconut+flaxseed mixture.
  8. Slowly add the flour mixture to the wet ingredients, stirring well.
  9. Add in the chocolate chips and gently mix with a spatula.
  10. Spread the batter in the baking dish and bake for 30-35 minutes.
  11. Prepare the toppings while the cake is baking:
    1. In a food processor, mix the pecans crumbs ingredients until it is crumbly
    2. Make a whipped coconut : Beat the coconut cream, 1 Tbsp coconut sugar or maple syrup and 1 tsp vanilla extract with an electric beater until fluffy. Keep in the fridge until you serve
  12. Transfer to a wire rack and let cool completely before serving with the toppings

Yes! Now this is a brownie that’s not going to last long!

Inspired from Ann Nunziata’s recipe for The National Gourmet Institute

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