What gives these brownies a 'cake' texture?

The combination of baking powder and baking soda, along with the applesauce and almond milk, contributes to a slightly lighter, cake-like crumb while retaining a fudgy brownie density.

How do I ensure my peanut butter whip gets stiff peaks?

For the best results, ensure your coconut milk is well-chilled, allowing the cream to solidify at the top. Beat only the solidified cream on high until stiff peaks form before adding the peanut butter.

Can I use a different flour instead of spelt flour?

While spelt flour is recommended for its delicate texture, you could try an all-purpose gluten-free blend or regular all-purpose flour, though the texture may vary slightly. Be careful not to overmix.

How should I store these Chocolate Cake Brownies?

Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 2 months.

How do I know when the brownies are done baking?

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Be mindful not to overbake to maintain their fudgy texture.

4.9K Views 11 years ago

Chocolate Cake Brownies With Peanut Butter Whip
[Vegan]

CH By: Chrysta Hiser

Author Bio

Delicious, nutritious dishes to help you feel your best. Chrysta Hiser is the creator behind the... Read More

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Close-up of a square vegan chocolate cake brownie, featuring visible swirls of creamy peanut butter whip, served on a plate.

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Chocolate Cake Brownies With Peanut Butter Whip [Vegan]

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You guys…this completely happened in my kitchen. It took literally about eight tries to nail this bad boy down. What was the task? Well, I wanted a chocolatey, cake-like brownie made with whole grain, low-sugar and that tasted amazing. Ya know…the white rhino of desserts. You can dream about it,... Read More

Ingredients You Need for Chocolate Cake Brownies With Peanut Butter Whip [Vegan]

Brownie:

1 Tbsp. flax meal
3 Tbsp water
2 oz vegan baking chocolate, semi sweet
3 Tbsp coconut oil
1/2 c. spelt flour
1/2 c. cocoa powder
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. almond milk
1/4 c. unsweetened applesauce
1/4 c. coconut sugar
1 Tbsp. vanilla extract
salt

Peanut Butter Whip:

1/4 c. coconut milk chilled (or cream)
1/4 c. peanut butter

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How to Prepare Chocolate Cake Brownies With Peanut Butter Whip [Vegan]

Preheat the oven to 325F. Lower the baking rack in the oven to the bottom third.
In a small bowl, combine the flax meal and water. Set aside.
Place the baking chocolate and 1/2 Tbsp. of the coconut oil in a glass bowl over a pot of simmering water. Stir until chocolate is melted.
In a small pot, heat the almond milk and the rest of the coconut oil until simmering. Add in the sugar and stir until dissolved.
In a small bowl combine the cocoa, spelt, baking powder, baking soda and salt. Whisk together.
Whisk togetehr the melted chocolate and almond milk mixture. Add in the applesauce, flax meal mixture and vanilla.
Slowly add in the flour mixture. Whisk to combine. (Don't over stir since spelt is delicate.)
Set aside.

Make the peanut butter whip:

In a small bowl beat the solidified coconut milk on high with a hand mixer until you get stiff peaks. Add in the peanut butter and continue beating on high. You should get a mousse like texture.
Grease a 9 inch baking pan and add in half of the brownie mixture. Then dollup in half of the peanut butter whip. Pour the rest of the brownie mixture on top of that and then dollup the rest of the peanut butter whip on the top. Using a knife swirl in the peanut butter into the brownie mixture.
Place in the oven for about 20-25 minutes or until toothpick comes out clean.