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© 2020 by Inside Sprout

Dark chocolate brownie



Who else here really loves chocolate? My favourite type is dark chocolate with a lot of nuts and seeds incorporated in them. I can keep eating that for sure, however a brownie is a good second option, it’s like dark chocolate and cake at the same time, right? The thing about brownies is that a lot of times they are either with animal products, or completely healthy. Which is fine, I like healthy stuff. However, sometimes I want to indulge in something unhealthy, sugary and chocolate dense (it’s called balance). So this brownie totally contains sugar, and even butter! But it also contains tahini, and chocolate, and superfruit berries which are products that are totally good for you! So again, balance.


Of course I am joking, but balance is something that is very important. Sometimes we get so stuck up on eating healthy or dieting, that we forget to have fun with food (not saying salads aren’t fun, they are!). So this brownie isn’t the healthiest, but it’s also not the unhealthiest out there. Mostly it taste good, it’s fun to make and you can make a big batch of them and keep them in the freezer when hunger strikes!


When I make this brownie, I normally eat one (or two) and cut the rest into pieces. Then I pop them all in the freezer and take one of them out whenever I feel like it. This way I always have a pre-made snack on hand when the chocolate cravings hits.


Dark chocolate brownie

16 pieces

400 gram dark chocolate

75 gram vegan butter

2 tbsp tahini

590 ml (2,5 cups) oat milk

500 gram (4 cups) flour

2 tsp baking soda

220 gram (1 cup) cane sugar

5 tbsp cacao powder

pinch ground vanilla

3 tbsp pumpkin seeds

50 gram mixed superfruit berries such as goji, inca, mul, and cranberry

Preheat the oven to 180 degrees (360 F) and line a deep oven dish with baking paper. Add a little bit of water to a pan and cover with a metal bowl. Break the chocolate in pieces and add to the bowl together with the vegan butter. Give it a stir and melt the chocolate completely (make sure not to get any water into the chocolate, that will ruin the mixture). Mix the flour, baking soda, sugar, cacao powder, ground vanilla and one tablespoon of the pumpkin seeds. Add the oat milk, tahini and melted chocolate and mix well. Add the batter to the oven dish and top with the berries and rest of the pumpkin seeds. Place the brownie in the oven for ±25 minutes on 180 degrees.

Tip:

I like to make a giant brownie & eat one (or two) fresh from the oven. I freeze the rest of them and pop one in the oven for 5 minutes when I want a brownie and don’t want to bake anything.

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