A few weeks back I baked a birthday cake for my boyfriend with this recipe and he absolutely loved it. It was so yummy, spongy and flavorsome – you know not “healthy tasting” at all! Today I tweaked the recipe a bit and baked some brownies – what a mission. I think brownie lovers are nowadays too often mistreated with some raw “brownies” (aka blended cacao, dates, and nuts – yum, but nothing to do with a brownie) or some sad chocolate -flavored protein powder bakes. This one is a real thing, though!

Also if you are not a fan of cacao – use vegan cocoa powder instead. If you are making a cake double the recipe and make double icing or coconut cream frosting.

I made these just because Sunday. They went down as a treat paired with some prosecco while enjoying the sunset on the balcony with a friend. The small things!

Brownies (GF, vegan)

2 flax eggs (2 tbs of ground flaxseed soaked in 6 tbs of water)
1/3 C almond mylk
1 tbs apple cider vinegar
1.5 tsp baking soda
1/3 C maple syrup
3 tbs coconut sugar (or more maple)
1 tsp vanilla bean extract
1 shot of espresso/strong coffee (or more almond mylk)
1 C of mixture of apple sauce + steamed pumpkin (I blended a raw apple and some steamed pumpkin and measured 1 C to the mixture, use the leftover sauce in a breakfast oatmeals or a smoothie)
1/4 C melted coconut oil (or sunflower oil)
1/3 tsp salt
1/3 C cacao powder
1/2 C almond meal
1/3 C buckwheat flour (blended oats work too)
2/3 brown rice flour

Icing
1/2 avocado
3 tbs maple syrup
1/2 tsp vanilla beans
1 tbs of cacao (adjust to your taste)

1. Soak the flax seeds in water
2. Mix almond milk with apple cider vinegar. Add baking soda, let sit for a minute.
3. Meanwhile, blend steamed pumpkin and apple. You can also use ready apple sauce.
4. Add coconut sugar, maple syrup, coffee, coconut oil, vanilla and apple-pumpkin mix to the bowl with flaxseeds. Mix and get rid of the lumps. 
5. Add in almond mylk mixture. Mix.
6. Add dry ingredients.
7. Sprinkle some coconut oil to baking paper and set it in a square brownie tin.
8. Pour mixture into the tin using a spatula to even the surface.
9. Bake at 175 C for 30 min.
10. Make the icing. Blend all the ingredients. Store in fridge until the brownies have cooled down. (Note: some blenders are impossible when blending only small amounts. In this case make a bit bigger portion of icing, using a whole avocado. You can use leftovers as a chocolate mousse snack or add it to a smoothie next morning or spread it on a toast with PB, you name it!)
11. Spread icing on cooled brownies and cut. 

Trust me, this is a crowd pleaser!