brownies and bars - Plantiful Bakery

VEGAN OATMEAL CHOCOLATE CHIP BARS

Tue, 24 Aug 2021 13:46:17 +0000

These Vegan Oatmeal Chocolate Chip Bars are soft, chewy, and loaded with chocolate chips, oats, and peanut butter. They’re super easy to make in 30 minutes and require just one bowl. Dairy-free, egg-free.

THESE OATMEAL CHOCOLATE CHIP BARS ARE

vegan
dairy-free
egg-free
soft
chewy
indulgent
easy to make
made in 1 bowl
so delicious
freezer friendly
perfect as dessert or snack

WHAT YOU NEED TO MAKE OATMEAL CHOCOLATE CHIP COOKIE BARS

You need the following ingredients to make these Vegan Cookie Bars (the exact measurements are in the recipe card below):

Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
Peanut butter – You can use any nut butter, such as almond or cashew butter.
Brown sugar – You can also use coconut sugar.
Granulated sugar
Applesauce – Adds moisture to the cookie bars.
All-purpose flour – You can also use spelt or wholewheat flour.
Baking powder
Vanilla – Use organic vanilla powder, extract, or paste.
Salt – Brings out the sweetness.
Rolled oats – also known as old-fashioned oats. They provide a chewy texture.
Chocolate – Use good quality vegan dark chocolate chips or chunks.

Equipment you need:

Square baking pan – 9×9 inches (23×23 cm)
Parchment paper
Large bowl
Hand mixer or a stand mixer
Silicon spatula or wooden spoon
Cooling rack

HOW TO MAKE VEGAN OATMEAL CHOCOLATE CHIP BARS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set aside

2. Step: Mix wet ingredients

In a large bowl using a hand mixer or a stand mixer, beat together vegan butter, peanut butter, brown sugar, and granulated sugar for about 1 minute until creamy. Add in applesauce and mix to combine. Scrape down the sides and mix again as needed to combine.

3. Step: Make the cookie dough

To the wet mixture, add all-purpose flour, baking powder, vanilla powder, and a pinch of sea salt and mix to combine. Fold in rolled oats and chocolate chips.

4. Step: Bake the cookie bars

Transfer the dough into the prepared pan and spread it evenly. Top with extra chocolate chips, if desired.

Bake in preheated oven for 18-20 minutes, or until golden brown on top.

5. Step: Let cool completely

Remove from oven and allow to cool completely before using the parchment paper to lift out of the pan. Cut into 9 bars (or more).

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS?

You can, but it will change the texture. The rolled oats make the cookie bars chewier.

HOW TO STORE OATMEAL CHOCOLATE CHIP BARS?

First, make sure they have cooled completely. Store them in an airtight container at room temperature. You can also store the bars in the fridge, but it will change the texture.

HOW LONG DO VEGAN OATMEAL CHOCOLATE CHIP BARS LAST?

The oatmeal bars will last for up to 3 days at room temperature or up to a week in the fridge.

CAN YOU FREEZE OATMEAL CHOCOLATE CHIP COOKIE BARS?

Yes, you can freeze the cookie bars for up to 3 months. Store them in an airtight container or ziplock freezer bag. Then just let them thaw at room temperature or rewarm in the oven for a few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

VEGAN OATMEAL CHOCOLATE CHIP BARS

Course Dessert, Snack

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings bars

Calories 301kcal

Author Plantiful Bakery

Ingredients

80 g vegan butter, room temperature 75-80% fat
60 g natural smooth peanut butter or any nut butter
70 g brown sugar
60 g granulated sugar
60 g unsweetened applesauce
130 g all-purpose flour
1 tsp baking powder
¼ tsp organic vanilla powder or 1 tsp vanilla extract
pinch sea salt
½ cup (53g) rolled oats
100 g dark chocolate chips or chunks + extra on top

Instructions

Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. Set aside
In a large bowl using a hand mixer or a stand mixer, beat together vegan butter, peanut butter, brown sugar, and granulated sugar for about 1 minute until creamy. Add in applesauce and mix to combine. Scrape down the sides and mix again as needed to combine.
To the wet mixture, add all-purpose flour, baking powder, vanilla powder, and a pinch of sea salt and mix to combine. Fold in rolled oats and chocolate chips.
Transfer the dough into the prepared pan and spread it evenly. Top with extra chocolate chips, if desired.
Bake in preheated oven for 18-20 minutes, or until golden brown on top.
Remove from oven and allow to cool completely before using the parchment paper to lift out of the pan. Cut into 9 bars.
Enjoy!

Notes

Storing:

Store the oatmeal chocolate chip bars in an airtight container. They will last for up to 3 days at room temperature or up to a week in the fridge. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 301kcal

Nutrition Facts

Serving: 1 bar / Calories: 301kcal / Total Fat: 15,3g / Saturated Fat: 6,6g / Cholesterol: 0mg / Total Carbohydrate: 37,7g / Fiber: 2,6g / Sugar: 19,7g / Protein: 4,6g / Sodium: 81mg / Potassium: 185mg / Iron: 1,8mg

Příspěvek VEGAN OATMEAL CHOCOLATE CHIP BARS se objevil jako první na Plantiful Bakery.

VEGAN CHOCOLATE CRUMBLE CHEESECAKE BARS

Tue, 11 May 2021 10:46:25 +0000

Vegan Chocolate Crumble Cheesecake Bars. This classic Czech dessert in a vegan version is made with buttery chocolate streusel and creamy tofu cheesecake filling. It is rich, chocolaty, super delicious, and easy to make. Dairy-free, egg-free.

THESE CHOCOLATE CRUMBLE CHEESECAKE BARS ARE

vegan
dairy-free
egg-free
rich
chocolaty
so delicious
easy to make
made with buttery chocolate streusel and creamy tofu cheesecake filling
classic Czech dessert

WHAT YOU NEED TO MAKE CHOCOLATE CRUMBLE CHEESECAKE BARS

You need the following ingredients to make these vegan chocolate crumble cheesecake bars (the exact measurements are in the recipe card below):

All-purpose flour
Granulated sugar – You can also use brown sugar or coconut sugar for the streusel.
Cocoa powder – Use good-quality natural cocoa powder.
Baking powder – leavens the crumble dough.
Sea salt – balances the sweetness.
Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
Almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
Extra-firm tofu – You can also use firm tofu. Press the liquid out of the tofu before making the cheesecake filling.
Vanilla extract or vanilla sugar
Rum – adds more flavor to the cheesecake filling. Optional ingredients.
Lemon juice and lemon zest – adds tangy and citrusy flavor to the cheesecake filling.

Equipment you need:

Baking pan – 23×23 cm/9×9 inches
Parchment paper
Medium-size bowl
Whisk
High-speed blender or food processor

HOW TO MAKE VEGAN CHOCOLATE CRUMBLE CHEESECAKE BARS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 350°F (180°C). Lightly grease a 9×9 inches/23x23cm square pan with oil or vegan butter. Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips to secure it. The parchment paper will prevent the cheesecake bars from sticking to the pan.

2. Step: Make chocolate streusel and let it chill

To a medium-size mixing bowl, add all-purpose flour, granulated sugar, cocoa powder, baking powder, and a pinch of sea salt, and whisk to combine. Add soft vegan butter and almond milk and mix with your hands to a firm dough. Then place it in the freezer for 30-40 minutes to set.

3. Step: Make the cheesecake filling

To high-speed blender or food processor, add extra-firm tofu, granulated sugar, almond milk, vanilla extract or vanilla sugar, rum, lemon juice, and lemon zest, and blend on high speed until smooth and creamy.

4. Step: Bake the crumble cheesecake bars

Put 2/3 of the dough into the pan and press it evenly to the sides. Use the bottom of the measuring cup or spoon to flatten it and smooth the top. Pour the cheesecake filling and smooth it evenly. Then grate or crumble the remaining dough over the top of the cheesecake filling.

Bake in the preheated oven for 30 minutes or until the edges separate from the pan. Let cool completely before serving.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CRUMBLE CHEESECAKE BARS?

Store the cheesecake bars in an airtight container at room temperature or the fridge.

HOW LONG DO VEGAN CRUMBLE CHEESECAKE BARS LAST?

The bars will last for about 4 days at room temperature or up to a week in the fridge.

CAN I FREEZE CRUMBLE CHEESECAKE BARS?

To freeze the chocolate crumble bars, first make sure they are completely cool, then store them in an airtight container or plastic zip-lock bag in the freezer for up to 3 months. Before serving, let them thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

VEGAN CHOCOLATE CRUMBLE CHEESECAKE BARS

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 30 minutes

Chilling Time: 30 minutes

Total Time 1 hour 10 minutes

Servings bars

Calories 356kcal

Author Plantiful Bakery

Ingredients

Chocolate Crumble:

200 g all-purpose flour
100 g granulated sugar
20 g cocoa powder natural
1 tsp baking powder
pinch sea salt
150 g vegan butter, softened*
2 tbsp almond milk, room temperature (or any plant-based milk)

Cheesecake Filling:

400 g extra-firm tofu**
120 g granulated sugar
5 tbsp almond milk (or any plant-based milk)
1 tsp vanilla extract or 1 package (8g) vanilla sugar
1 tbsp rum (optional)
1 tbsp lemon juice
zest of ½ lemon

Instructions

Preheat the oven to 350°F (180°C). Lightly grease a 9x9 inches/23x23cm square pan with oil or vegan butter. Then line the pan with a strip of parchment paper.
To a medium-size mixing bowl, add all-purpose flour, granulated sugar, cocoa powder, baking powder, and a pinch of sea salt, and whisk to combine. Add soft vegan butter and almond milk and mix with your hands to a firm dough. Then place it in the freezer for 30-40 minutes to set.
To high-speed blender or food processor, add extra-firm tofu, granulated sugar, almond milk, vanilla extract or vanilla sugar, rum, lemon juice, and lemon zest, and blend on high speed until smooth and creamy.
Put 2/3 of the dough into the pan and press it evenly to the sides. Use the bottom of the measuring cup or spoon to flatten it and smooth the top. Pour the cheesecake filling and smooth it evenly. Then grate or crumble the remaining dough over the top of the cheesecake filling.
Bake in the preheated oven for 30 minutes or until the edges separate from the pan. Let cool completely before serving.
Cut into bars, dust with powdered sugar, and enjoy!

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.

** Extra-firm tofu: You can also use firm tofu. Press the liquid out of the tofu before making the cheesecake filling.

Storing:

First, make sure the bars are completely cooled. Then store them in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 356kcal

Nutrition Facts

Serving: 1 bar / Calories: 356kcal / Total Fat: 17,1g / Saturated Fat: 7,4g / Cholesterol: 0mg / Total Carbohydrate: 44,5g / Fiber: 1,8g / Sugar: 25,9g / Protein: 8,7g / Sodium: 41,9mg / Iron: 2,5mg / Calcium: 187mg

Příspěvek VEGAN CHOCOLATE CRUMBLE CHEESECAKE BARS se objevil jako první na Plantiful Bakery.

BISCOFF WHITE NOUGAT CHOCOLATE BLONDIES (VEGAN)

Tue, 09 Feb 2021 14:37:19 +0000

Vegan Biscoff White Nougat Chocolate Blondies recipe. These blondies are fudgy, soft, buttery, loaded with Biscoff biscuits and white nougat chocolate. They are quick and easy to make in less than 30 minutes.

THESE BLONDIES ARE

vegan
dairy-free
egg-free
rich
fudgy
soft
buttery
so delicious
loaded with Biscoff biscuits and white nougat chocolate
drizzled with Biscoff spread
quick and easy to make
perfect sweet treat

WHAT YOU NEED TO MAKE THE BEST VEGAN BLONDIES

You need the following ingredients to make these Vegan Biscoff Blondies (the exact measurements are in the recipe card below):

Vegan butter – Use vegan butter that has around 75-80% fat (such as Naturli Vegan Block).
Brown sugar – holds the moisture within the blondies and adds a slight caramel flavor.
White cane sugar – keeps the blondies lighter in color.
Applesauce – acts as an egg replacer, plus adds a nice sweet flavor to the blondies.
All-purpose flour
Cornstarch – makes the blondies softer.
Baking powder – gives a little rise.
Sea salt – balances the sweetness.
Lotus Biscoff biscuits – add crunch to the blondies. You can use Oreos or any vegan cookies instead.
White nougat chocolate – My favorite chocolate! I used one by iChoc (but there are other brands like Vivani). It has hazelnut flavor and is loaded with brittle crisps. But you can use any vegan chocolate you like.
Lotus Biscoff spread – for drizzle on the top.

Equipment you need:

Square baking pan – 9×9 inches (23x23cm). If you want to use a bigger baking pan, double the recipe.
Parchment paper
Small saucepan or pot
Whisk
Mixing bowl
Silicon spatula or wooden spoon
Sifter
Cooling rack

HOW TO MAKE THE BEST VEGAN BISCOFF BLONDIES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 180°C (350°F). Lightly grease a 9×9 inches (23x23cm) square pan with vegan butter (or coconut oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. The parchment paper will make it easier to take the blondies off the pan.

2. Step: Melt vegan butter with sugar

In a small saucepan, melt vegan butter. Add brown sugar and white sugar. Whisk until the sugar slightly melt (don’t let it boil). Then take it off the heat.

3. Step: Make blondie batter

Pour the sugar-butter mixture into a mixing bowl and slowly whisk in applesauce. Then sift all-purpose flour, cornstarch, baking powder, and a pinch of sea salt. Mix until combined. Don’t overmix the batter. Mix in chunks of Biscoff biscuits and chopped white nougat chocolate.

4. Step: Bake the blondies

Pour the batter into the prepared baking pan and spread it evenly. Add additional nougat chocolate and Biscoff biscuits on top. Bake it in preheated oven for 18 minutes. Blondies are done when a toothpick inserted in the middle comes out with a few moist crumbs. If it looks too wet, bake for additional 5 minutes because all ovens vary. However, if you overbaked them, they can turn out caky.

5. Step: Let the blondies cool completely

Remove the blondies from the oven and place them on a cooling rack. Let them cool completely in the baking pan before cutting into squares. Otherwise, they may crumble as you cut them.

Drizzle them with melted Biscoff spread and serve.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN BLONDIES?

First, make sure the blondies are completely cooled. Then store cut squares in an airtight container (to keep the moisture) at room temperature or in a fridge.

HOW LONG DO VEGAN BISCOFF BLONDIES LAST?

Blondies will last up to 4 days at room temperature and up to a week in the fridge.

CAN YOU FREEZE VEGAN BLONDIES?

Yes, you can freeze the blondies for up to 3 months in an airtight container. To unfreeze them, let them thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.

BISCOFF WHITE NOUGAT CHOCOLATE BLONDIES (VEGAN)

Course Dessert

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings squares

Calories 311kcal

Author Plantiful Bakery

Ingredients

100 g vegan butter, cold*
70 g brown sugar
60 g white cane sugar
80 g (1/3 cup) applesauce
130 g all-purpose flour
1 tbsp cornstarch
1 tsp baking powder
pinch sea salt
8 biscuits Lotus Biscoff , crush into bigger chunks + more on top
70 g white nougat chocolate (iChoc, Vivani)** + more on top
2 tbsp (40g) Lotus Biscoff spread, melted

Instructions

Preheat the oven to 180°C (350°F). Lightly grease a 9x9 inches (23x23cm) square pan with vegan butter (or coconut oil). Then line the pan with a strip of parchment paper.
In a small saucepan, melt vegan butter. Then add brown sugar and white sugar. Whisk until the sugar slightly melt (don’t let it boil). Take it off the heat.
Pour the sugar-butter mixture into a mixing bowl and slowly whisk in applesauce. Then sift all-purpose flour, cornstarch, baking powder, and a pinch of sea salt. Mix until combined. Don't overmix the batter. Mix in chunks of Biscoff biscuits and chopped white nougat chocolate.
Pour the batter into the prepared baking pan and spread it evenly. Add additional nougat chocolate and Biscoff biscuits on top. Bake in preheated oven for 18 minutes. Blondies are done when a toothpick inserted in the middle comes out with a few moist crumbs. If it looks too wet, bake for additional 5 minutes.
Remove blondies from the oven and place them on a cooling rack. Let them cool completely in the pan before cutting into squares.
Drizzle them with melted Biscoff spread and serve.

Notes

* Use vegan butter that has around 75-80% fat, such as Naturli Vegan Block

** Use any vegan chocolate of your choice.

Storage

First, make sure the blondies are completely cooled. Then store cut squares in an airtight container (to keep the moisture). They will last up to 4 days at room temperature and up to a week in the fridge. Blondies can also be frozen for up to 3 months.

Nutrition

Calories: 311kcal

Nutrition Facts

Serving: 1 square / Calories: 311kcal / Total Fat: 15,8g / Saturated Fat: 6,8g / Cholesterol: 0mg / Sodium: 70mg / Total Carbohydrate: 41,1g / Fiber: 0,6g / Sugar: 24,4g / Protein: 2,6g / Iron: 0,7mg / Potassium: 32mg

Příspěvek BISCOFF WHITE NOUGAT CHOCOLATE BLONDIES (VEGAN) se objevil jako první na Plantiful Bakery.

BEST VEGAN FUDGY BROWNIES

Thu, 28 Jan 2021 15:35:38 +0000

The Best Vegan Fudgy Brownies recipe! These brownies are rich, chocolaty, super fudgy, and so delicious. They have a beautiful shiny crackly top and will melt in your mouth. The only vegan brownies recipe you will ever need!

THESE CHOCOLATE BROWNIES ARE

vegan
dairy-free
egg-free
rich
fudgy
gooey
loaded with chocolate flavor
shiny and crackly on top
so delicious
quick
the best chocolate dessert

WHAT YOU NEED TO MAKE THE BEST VEGAN FUDGY BROWNIES

You need the following ingredients to make these Vegan Fudgy Brownies (the exact measurements are in the recipe card below):

Psyllium husk – act as an egg replacer and makes the brownies fudgier. You can substitute for flaxseed meal.
Vegan butter – use vegan butter that has around 75-80% fat (such as Naturli Vegan Block).
Brown sugar – holds the moisture within the brownies and adds a slight caramel flavor.
White cane sugar – Melting the butter with sugar creates that beautiful shiny crackly brownie top.
Aquafaba – The water from canned chickpeas, which acts as an egg replacer along with psyllium ‘egg’.
Dark chocolate – Use high quality 60–70% dark chocolate bar.
Cocoa powder – Add more richness. Use high quality unsweetened cocoa powder.
All-purpose flour – You don’t need much flour in this recipe. Less flour creates more fudgy brownies, plus the cocoa powder takes the place of some flour.
Ground coffee or espresso powder – Deepens the chocolaty flavor in brownies, without the taste of the coffee. I like to use dark roast ground coffee for extra richness.
Baking powder
Sea salt – balance the sweetness.
Chocolate chips or chunks – Add extra chocolate to the batter or on top of the brownies.

Equipment you need:

Small saucepan or pot
Whisk
Mixing bowl
Silicon spatula or wooden spoon
Sifter
Square baking pan – 23×23 cm/9×9 inches. I don’t recommend using a larger pan because these brownies are quite thin.
Parchment paper
Cooling rack

HOW TO MAKE THE BEST VEGAN FUDGY BROWNIES WITH SHINY CRACKLY TOP

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 180°C (350°F). Lightly grease a 23x23cm/9×9 in a square pan with a little bit of vegan butter (or coconut oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. The parchment paper will prevent the brownies from sticking to the pan.

2. Step: Make psyllium ‘egg’

Combine psyllium husk with 2 tbsp of water. Mix well and set aside.

3. Step: Melt vegan butter with sugar

In a small saucepan, melt vegan butter over medium heat. Then add brown sugar and white sugar. Whisk until the sugar slightly melt. Then take it off the heat.

4. Step: Make brownie batter

Pour the sugar-butter mixture into a mixing bowl and whisk in psyllium ‘egg’. After it’s combined, slowly whisk in aquafaba. Then, use a spatula to mix in melted chocolate. Make sure it’s all well combined.

To the wet mixture, sift the cocoa powder, all-purpose flour, ground coffee, baking powder, and sea salt. Mix until combined. Don’t overmix the batter. Mix in chocolate chips or chunks (or you can sprinkle them on top of the brownies in the pan).

5. Step: Bake the brownies

Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 20 minutes. Brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs. If it looks too wet, bake for additional 5 minutes because all ovens vary.

6. Step: Let the brownies cool completely

Remove the brownies from the oven and place them on a cooling rack. You can sprinkle them with a little bit of salt. Let them cool completely in the baking pan before cutting into squares. Otherwise, they may crumble as you cut them.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN FUDGY BROWNIES?

First, make sure the brownies are completely cooled. Then store cut squares in an airtight container (to keep the moisture) at room temperature or in a fridge.

HOW LONG DO VEGAN BROWNIES LAST?

Brownies will last up to 4 days at room temperature and up to a week in the fridge.

CAN YOU FREEZE VEGAN FUDGY BROWNIES?

Yes, you can freeze the brownies for up to 3 months in an airtight container. To unfreeze them, let them thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.

BEST VEGAN FUDGY BROWNIES

The Best Vegan Fudgy Brownies recipe! These brownies are rich, chocolaty, fudgy, and so delicious. They have a beautiful shiny crackly top and will melt in your mouth. The only vegan brownies recipe you will ever need!

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings squares

Calories 222kcal

Author Plantiful Bakery

Ingredients

1 tsp psyllium husk*
2 tbsp water
50 g vegan butter (75-80% fat) + extra for greasing
80 g brown sugar
70 g white cane sugar
60 ml (1/4 cup) aquafaba
100 g dark chocolate bar, 70% melted (high quality)
30 g unsweetened cocoa powder
60 g all-purpose flour
1 tsp ground coffee or espresso powder
1 tsp baking powder
¼ tsp sea salt
30 g chocolate chips or chunks

Instructions

Preheat the oven to 180°C (350°F). Lightly grease a 23x23cm/9x9 in a square pan with a little bit of vegan butter. Then line the pan with a strip of parchment paper.
Combine psyllium husk with 2 tbsp of water. Mix well and set aside.
In a small saucepan, melt vegan butter over medium heat. Then add brown sugar and white sugar. Whisk until the sugar slightly melt. Then take it off the heat.
Pour the sugar-butter mixture into a mixing bowl and whisk in psyllium 'egg'. After it's combined, slowly whisk in aquafaba. Then, use a spatula to mix in melted chocolate. Make sure it's all well combined.
To the wet mixture, sift the cocoa powder, all-purpose flour, ground coffee, baking powder, and sea salt. Mix until combined. Don't overmix the batter. Mix in chocolate chips or chunks (or you can sprinkle them on top of the brownies in the pan).
Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 20 minutes. Brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs. If it looks too wet, bake for additional 5 minutes because all ovens vary.
Remove the brownies from the oven and place them on a cooling rack. Let them cool completely in the baking pan before cutting into squares.
Enjoy!

Notes

* You can substitute for flaxseed meal.

Storage

First, make sure the brownies are completely cooled. Then store cut squares in an airtight container (to keep the moisture). They will last up to 4 days at room temperature and up to a week in the fridge. Brownies can also be frozen for up to 3 months.

Nutrition

Calories: 222kcal

Nutrition Facts

Serving: 1 square / Calories: 222kcal / Total Fat: 11,1g / Saturated Fat: 6,0g / Cholesterol: 0mg / Sodium: 75mg / Total Carbohydrate: 31g / Fiber: 3,1g / Sugar: 20g / Protein: 2,6g / Iron: 2,5mg / Potassium: 173mg

Příspěvek BEST VEGAN FUDGY BROWNIES se objevil jako první na Plantiful Bakery.

VEGAN PECAN PIE BARS

Thu, 31 Dec 2020 15:33:53 +0000

These Vegan Pecan Pie Bars are made with delicate sugar cookie crust layered with a gooey maple syrup filling with crunchy pecans. The pecan bars have all the delicious flavors of pecan pie, but they are much easier to make.

THESE PECAN PIE BARS ARE:

vegan
egg-free
dairy-free
crunchy
gooey
buttery
delicate
made with maple syrup
made with a sugar cookie crust
so delicious

WHAT YOU NEED TO MAKE VEAGN PECAN PIE BARS:

You need the following ingredients to make these Pecan Pie Bars (the exact measurements are in the recipe card below):

Vegan butter – Use butter that has around 75-80% fat (such as Naturli Vegan Block). For the sugar cookie crust, let the butter soften at room temperature before using. For the filling, it can be cold or soft.
Brown sugar – Adds nice caramel flavor. If you don’t have brown sugar, you can use coconut sugar or white cane sugar instead.
Unsweetened almond milk – Use any plant-based milk of your choice such as oat, soy, or cashew milk.
Sea salt – Brings all those flavors and balances the sweetness.
All-purpose flour – Used in the sugar cookie crust. You can also use white spelt flour.
Cornstarch – to make cornstarch slurry, which will thicken the maple filling.
Maple syrup – a much tastier and healthier alternative to corn syrup.
Rum or bourbon – adds a slight kick to the filling. If you don’t want to use alcohol, add more almond milk instead.
Pecans – Use high-quality pecans. If you don’t have or like pecans, feel free to use any nuts of your choice.

Equipment you need:

Square baking pan – 23×23 cm / 9×9 in
Parchment paper
Mixing bowl – for cookie dough crust.
Hand mixer or a stand mixer
Small bowl or glass – to mix the cornstarch slurry.
Medium-size saucepan – to make the filling in.
Whisk

HOW TO MAKE HOMEMADE VEGAN PECAN PIE BARS:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 180°C. Lightly grease a 23x23cm/9x9in square pan with a little bit of vegan butter. Then line the pan with a strip of parchment paper (you can secure the parchment paper on the sides of the pan with binder paper clips). It will prevent the pecan bars from sticking to the pan. Set aside.

2. Step: Make the sugar cookie crust

To a mixing bowl, add vegan butter and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add sea salt and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined.

Put the cookie dough into the prepared baking pan and spread it evenly to the sides. Use a tablespoon or fingers to press down the dough.

Place it into the fridge to chill while making the filling.

3. Step: Make the pecan maple syrup filling

First, make the cornstarch slurry by combining cornstarch with 2 tbsp unsweetened almond milk in a small bowl or glass. Set aside.

To a medium-size saucepan, add vegan butter and let it melt on medium heat. Then add brown sugar, maple syrup, the rest of the unsweetened almond milk (4 tbsp), rum or bourbon, a pinch of sea salt, and cornstarch slurry. Constantly mix with a whisk and brink it to boil. The let it boil on medium/lower heat until it thickens. Turn of the heat, add pecans to the mixture and mix together.

Take the pan with the dough off the fridge. Pour the filling into the pan and spread evenly.

4. Step: Bake the pecan bars

Bake the pecan bars in a preheated oven for about 35 minutes. After the baking, allow them to cool completely.

5. Step: Let the pecan pie bars chill in the fridge before cutting

After the pecan pie bars are cooled completely, place them into the fridge for about 2 hours to allow them cool. The filling will harden a bit, so it will be easier to cut it into even bars.

Cut the bars with a sharp knife into 8 even bars or 16 smaller squares. I usually cut the edges first to make them all the same, plus the edges can be harder.

FREQUENTLY ASKED QUESTIONS:

DO PECAN PIE BARS NEED TO BE REFRIGERATE?

No, you don’t need to refrigerate them. After baking the pecan pie bars, you can just let them cool completely, cut, and serve. However, it may be difficult to cut them evenly. Therefore, I recommend chilling them in the fridge for about 2 hours before cutting them into bars.

HOW TO STORE VEGAN PECAN PIE BARS?

Store the pecan pie bars in an airtight container in a cool, dry place or in the fridge.

HOW LONG DO PECAN PIE BARS LAST?

Pecan pie bars will last for about 5 days in the airtight container in a cool, dry place; or up to a week in the fridge.

CAN I FREEZE PECAN PIE BARS?

Yes, you can freeze them up to 2-3 months. Make sure they are in an airtight container or bag. Let them thaw before serving.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.

VEGAN PECAN PIE BARS WITH MAPLE SYRUP

Course Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings bars

Calories 486kcal

Author Plantiful Bakery

Ingredients

For the sugar cookies crust:

100 g (7 tbsp) vegan butter, soft (around 75-80% fat) + extra for greasing
50 g (1/4 cup) brown sugar
30 g (2 tbsp) unsweetened almond milk
pinch sea salt
150 g all-purpose flour

For the pecan pie filling:

90 g (6 tbsp) unsweetened almond milk
15 g (2 tbsp) cornstarch
60 g (1/4 cup) vegan butter
75 g brown sugar
60 g (4 tbsp) maple syrup
45 g (3 tbsp) rum or bourbon
pinch sea salt
200 g raw pecans

Instructions

Preheat the oven and prepare the baking pan

Preheat the oven to 180°C. Lightly grease a 23x23cm/9x9 in square pan with a little bit of vegan butter. Then line the pan with a strip of parchment. Set aside.

Make the sugar cookie crust

To a mixing bowl, add vegan butter and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add sea salt and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined.
Put the cookie dough into the prepared baking pan and spread it evenly to the sides. Use a tablespoon or fingers to press down the dough.
Place it into the fridge to chill while making the filling.

Make the filling

First, make the cornstarch slurry by combining cornstarch with 2 tbsp unsweetened almond milk in a small bowl or glass. Set aside.
To a medium-size saucepan, add vegan butter and let it melt on medium heat. Then add brown sugar, maple syrup, the rest of the unsweetened almond milk (4 tbsp), rum (or bourbon), a pinch of sea salt, and corn starch slurry. Constantly mix with a whisk and brink it to boil. The let it boil on medium/lower heat until it thickens. Turn of the heat, add pecans to the mixture and mix together.
Take the pan with the dough off the fridge. Pour the filling into the pan and spread evenly.

Bake the pecan pie bars

Bake the pecan pie bars in a preheated oven for about 35 minutes. After the baking, allow them to cool completely.

Let the pecan pie bars chill in the fridge

After the pecan pie bars are cooled completely, place them into the fridge for about 2 hours (to make them easier to cut).
Cut the bars with a sharp knife into 8 even bars or 16 small squares.

Notes

Pecan pie bars will last for about 5 days in the airtight container in a cool, dry place; or up to a week in the fridge.

Nutrition Facts

Serving: 1 bar (approx. 95g) / Calories: 486kcal / Total Fat: 34,3g / Saturated Fat: 9,6g / Cholesterol: 0mg / Sodium: 65,6mg / Total Carbohydrate: 40,4g / Fiber: 3,1g / Sugar: 21,3g / Protein: 4,3g / Iron: 1,5mg / Potassium: 158,2mg / Calcium: 46,1mg

Nutrition

Calories: 486kcal

Příspěvek VEGAN PECAN PIE BARS se objevil jako první na Plantiful Bakery.