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December 30, 2011

Chocolate Almond Rum Brownies

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I've gotta say, I'm pretty picky when it comes to brownies.  I'm obsessed with the paper-thin crinkly layer that forms in the oven.  I adore the sugary, fudgey inside that spew the true essence of chocolate.  These brownies are definitely sweet and fudgey, but they lack that paper-thin crinkly surface feature.  Nonetheless, they are as chocolatey as one could ever dream!

and did I mention, they're also alcohol-y?  ;D  The rum liqueur definitely added some elegance to the final product.  This isn't any old brownie from the bakery!

^^ to make up for the missing crinkle layer, I just shaved some chocolate on top.

You'd be surprised about what chocolate can compensate for....

Chocolate Almond Rum Brownies:  [high fiber/protein, GF, vegan]
(fills 2 brownie pans)
    160g (1 cup) Brown Rice Flour
    156g (1+1/2 cups) Soy Protein Powder
    96g (1 cup) Old Fashioned Rolled Oats, blended to a flour (GF if you like)
    144 (1+1/2 cups) Old Fashioned Rolled Oats, left whole
    80g (1 cup) Regular Cocoa Powder
    3/4 cup Granulated Erythritol
    13g (2 tbs) Ground Flaxseed
    1 tbs Baking Powder
    2 tsp Instant Coffee
    2 tsp Baking Soda
    1/2 tsp Salt
Wet I:
    255g (3/5 package) Firm Tofu, drained and pressed
    1 cup Almond Rum Liqueur (I used Guavaberry)
    984g (4 cups) Unsweetened Applesauce
    4 tsp Vanilla Extract
    2 tsp Chocolate Extract
    1 tsp Butter Extract
    1/2 tsp Almond Extract
    1 tbs Apple Cider Vinegar
Wet II:
    4oz 100% Cacao Unsweetened Chocolate
    4oz 64% Cacao Chocolate
    56g (1/4 cup) Grapeseed Oil (or any other neutral oil)
    168g (1/2 cup) Agave Nectar

*NOTE:  this is a high altitude recipe (for about 3,000 feet), so if you live at sea level don't attempt this recipe without making some adjustments!

1.  Spray your baking tins (I used a cake pan as I was expecting a cake, but it turned out like brownies!) with PAM and preheat the oven to 375 degrees Fahrenheit
2.  In a very large mixing bowl, add all the dry ingredients and stir until mixture is homogeneous
3.  In a blender, add the tofu, rum, applesauce, extracts and apple cider vinegar.  Pour into a large mixing bowl
4.  In a microwave safe bowl, add the chocolate and melt at 30-second intervals, stirring in between each one until melted.  Add the oil and agave and stir until mixture is even.  Add this to the rest of the wet ingredients in the large mixing bowl and stir until even
5.  Add the wet ingredients to the dry and mix/fold until all the dry is incorporated.  The mixture should be very thick, like a paste.  Scoop and spread the mixture into the baking pans as well as you can, bake for 80 minutes or until a knife comes out clean
6.  When brownies are done baking, flip pan over onto a plate and leave it like that overnight

Brownies are best eaten a day after baking!  The chocolate flavor intensifies and the strength of the liqueur is reduced.

Pure deliciousness.

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