These plant-based brownies are decadent yet sweetened with raisins and some chocolate chips. Intense taste of chocolate and a moist texture will satisfy any cravings. Lots of fiber from oats, whole wheat flour and raisins help reduce the glucose spike.
This recipe was posted at the beginning of Foodellette in March 2022. But it was revised and improved so the brownies are more decadent, thicker and even more fudgy! I am very pleased with the result, I am sure you will be pleased as well.
Very fast and easy to make this guilt-free brownie gets ready in no time. You just have to add almost all of the ingredients to the food processor and then bake. You can eat them for an indulgent breakfast, a satisfying dessert or anytime snack.
In this recipe raisins replace the sugar besides providing phytonutrients, antioxidants, potassium, iron, and magnesium, to name a few. A study has shown that daily consumption of raisins may lower blood pressure. The fiber present in raisins will help lower you bad cholesterol (LDL) besides aiding your digestion. Raisins are also good for your oral health, some of the phytonutrients present in raisins may fight oral bacteria preventing cavities and gum disease. Replacing a few ingredients can go a long way to improve your overall well being.
If you are a fan of chocolate like me you can also try the Strawberry & Chocolate Quinoa Mini Muffins and the Vegan Chocolate Cupcakes with Peanut Butter & Date Frosting. You won’t be disappointed.
Before you start, these brownies taste better the following day so if you can bake the day before you intend to serve or eat, you will have a more intense chocolate flavor together with a better consistency.
Prep: 15 mins | Cook: 20 mins | Total: 35 mins
3 tbsp of ground flaxseed
½ cup of warm water
1 ½ cup of raisins
¾ cup of applesauce
½ cup of cocoa powder
¼ cup + 2 tbsp of unsweetened vanilla plant-based milk
1 ½ tsp of vanilla
¾ tsp of cinnamon
¾ cup of whole wheat flour
1 ¼ cup of whole oats
¼ cup + 2 tbsp of vegetable oil
1 tsp of baking powder
⅓ cup of mini white chocolate chips
Preheat the oven to 350ºF (180ºC).
Mix the flaxseed meal with ½ cup of warm water to make a flax egg. Let it sit for 5 minutes.
Line a 8×8-inch (20x20cm) square baking dish with parchment paper.
Using a food processor, process the raisins, applesauce and cocoa powder (scraping the sides and the bottom near the blades once or twice), until obtaining a smooth cream.
Add the flax egg and remaining ingredients except the chocolate chips and process until well combined. The batter should be smooth with small pieces of oats. Depending on your food processor the batter might be slightly warm at this point. Let the batter cool before adding the chocolate chips so they don’t melt.
Fold the white chocolate chips. Pour the batter in the prepared pan and bake for 20-25 minutes or until firm when touched. Let it cool and enjoy!
Brownies will keep in an airtight container at room temperature for up to 3 days.