Vegan chocolate banana brownies
Ingredients
2 bananas, ripe, for the batter
100 grams almonds, ground, for the batter
40 grams cocoa powder, for the batter
1 tsp. baking soda, for the batter
1 tsp. baking powder, for the batter
1 tsp. cinnamon, for the batter
100 grams nut spread, (of your choice) for the batter
a pinch of sea salt, for the batter
50 ml coconut milk, from the can, for the caramel
60 grams coconut sugar, for the caramel
1 tsp. cinnamon, for the caramel
Instructions
STEP 1/8
Preheat the oven to 175 °C, top and bottom heat.
STEP 2/8
Mix the dry ingredients.
STEP 3/8
Finely puree bananas with Braun's MultiQuick 7 shaft.
STEP 4/8
Stir together the nut spread, non-dairy milk and maple syrup with the mashed banana using the double beater attachment, stirring in the dry ingredients.
STEP 5/8
Spread the mixture in a baking tin lined with baking paper.
STEP 6/8
Bake the brownies for 40-50 minutes, depending on whether the brownies should be slightly sticky/fudgy on the inside or not. Allow the brownies to cool completely overnight and cut into desired pieces.
STEP 7/8
For the caramel, bring the coconut milk and coconut sugar to a boil in a saucepan over medium heat. Reduce the heat slightly and let it simmer for 6-10 minutes, while stirring, so that the consistency becomes thicker.
STEP 8/8
Stir the cinnamon into the caramel after cooking. Drizzle the caramel over the brownies with a spoon.
This recipe was prepared with Braun's MultiQuick 7 (MQ 7005B).
Vegan chocolate banana brownies
Ingredients
2 bananas, ripe, for the batter
100 grams almonds, ground, for the batter
40 grams cocoa powder, for the batter
1 tsp. baking soda, for the batter
1 tsp. baking powder, for the batter
1 tsp. cinnamon, for the batter
100 grams nut spread, (of your choice) for the batter
a pinch of sea salt, for the batter
50 ml coconut milk, from the can, for the caramel
60 grams coconut sugar, for the caramel
1 tsp. cinnamon, for the caramel
Instructions
STEP 1/8
Preheat the oven to 175 °C, top and bottom heat.
STEP 2/8
Mix the dry ingredients.
STEP 3/8
Finely puree bananas with Braun's MultiQuick 7 shaft.
STEP 4/8
Stir together the nut spread, non-dairy milk and maple syrup with the mashed banana using the double beater attachment, stirring in the dry ingredients.
STEP 5/8
Spread the mixture in a baking tin lined with baking paper.
STEP 6/8
Bake the brownies for 40-50 minutes, depending on whether the brownies should be slightly sticky/fudgy on the inside or not. Allow the brownies to cool completely overnight and cut into desired pieces.
STEP 7/8
For the caramel, bring the coconut milk and coconut sugar to a boil in a saucepan over medium heat. Reduce the heat slightly and let it simmer for 6-10 minutes, while stirring, so that the consistency becomes thicker.
STEP 8/8
Stir the cinnamon into the caramel after cooking. Drizzle the caramel over the brownies with a spoon.