Rocky Road Brownies

Brownies are one of my favorite desserts. I especially like the dense fudgey kind, because... well who doesn't?! I have also grown to love adding a crunchy element to my brownies on occasion. (When I was younger I hated crunchy things in my desserts... especially nuts of any kind. Not in my ice cream, cookies, and definitely not brownies.)

These fudgey brownies are loaded with many elements of awesome. I used walnuts this time, because that's what I had on hand-- but feel free to try whatever nuts you like best! 

Ingredients:

• 1 cup vegan butter
• 1 1/2 cup sugar
• 1/2 cup agave nectar
• 1 1/4 cup cocoa powder
• 3/4 cup applesauce
• 2 teaspoons vanilla extract
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon sea salt
• 2 1/2 cups chocolate chips
• 1 1/2 cups walnuts
• 2 cups vegan ricemallow creme 

Preparation:

1. Preheat the oven to 350 degrees
2. Grease a 9x13 inch pan (I usually line my pan with foil too)
3. In a small saucepan, melt the butter on medium heat.
4. Once the butter is melted, whisk in the sugar and agave nectar- stirring until well mixed.
5. Remove pan from heat and add the cocoa powder. Whisk until all of the ingredients are well incorporated.
6. In a stand mixer, add cocoa mixture, applesauce, and vanilla extract. Mix on low speed.
7. In a separate bowl, mix together the flour, baking powder, and sea salt.
8. While mixer is still on low speed add in the dry mixture 1/4 cup at a time until it has all been used.
9. Remove the mixing bowl from the stand. 
10. Using a rubber spatula fold in the chocolate chips and walnuts.
11. Bake for 25 minutes.
12. Carefully remove the brownies from the oven.
13. Spoon blobs of ricemallow creme over the entire top of the brownies (You're going to be able to spread the creme better once it melts)
14. Bake the brownies for another 7 minutes, until the ricemallow creme begins to brown.
15. Remove the brownies from the oven, and carefully spread around the ricemallow creme until it more evenly covers the top.
16. Let cool completely before cutting.

Enjoy!

Chocolate Fudge Brownies with Chocolate Coconut Ganache

If you're having a serious chocolate craving, this recipe is for you! Or if you're like me, and wish you had 'the chocolate touch', these are also for you. (Did anyone else read that book growing up? I. loved. it. It's probably still my favorite book of all time. I am pretty sure that would be my version of Fifty Shades of Grey. Everything that touches to my lips turning into chocolate?!... count me in!! I would love to have a room in my house dedicated to my love for chocolate.)

Anyway... these brownies have a very rich chocolate flavor and subtle hint of coconut from the ganache. You definitely don't need the ganache, but it doesn't hurt a thing. Except maybe your waist line.

Brownie Ingredients:

• 1 1/2 cups cocoa powder
• 2 tablespoons teaspoon baking soda
• 2/3 cup boiling water
• 1 1/4 cups melted vegan butter
• 2 2/3 cups agave
• 4 tablespoons vinegar
• 1 tablespoon pure vanilla extract
• 1 1/2 teaspoon sea salt
• 3 cups flour
• 2 cups vegan chocolate chips (optional)

Ganache Ingredients:

• 1/2 cup full fat coconut milk
• 1 1/2 cups vegan chocolate chips (or chopped chocolate)

Preparing the Brownies:

1. Preheat the oven to 350 degrees
2. Grease 9x13 inch baking pan
3. In a stand mixer, mix cocoa powder and baking soda on low speed until combined
4. While still on low speed, add water and melted butter. Mix until a paste forms (if needed- help mash dry and wet ingredients with a rubber spatula)
5. Once paste is formed- add agave, vinegar, and vanilla extract. Mix until all ingredients are fully incorporated. Turn the mixer off.
6. Add flour, sea salt and chocolate chips and turn mixer on low speed. Mix until flour is fully dissolved into batter, but be careful not to over-mix. 
7. Spread batter into greased pan and bake for 45-50 minutes. Test with a toothpick-- and when only a few wet crumbs stick to the toothpick, the brownies are done! (Test a few inches from the edge, not the center of the pan) Be careful not to over bake them!!
8. Let the brownies cool completely before cutting.

Preparing the Ganache:

1. Warm the coconut milk in a small saucepan. Bring to a simmer and then remove from heat.
2. Add chocolate chips, and let stand for 2 minutes. 
3. Mix the chocolate and coconut milk together. Let cool to room temperature. 

Assembly!

1. Once brownies have cooled completely, cut them into desired size. (They are pretty heavy, so smaller may be better in this case)
2. After brownies have been cut, do not separate them yet! 
3. Spread room temperature ganache over the top of brownies (it is a lot less of a mess to cut brownies before covering with ganache!)
4. I would recommend storing the brownies in a airtight container in the refrigerator. 

ENJOY!