A masterpiece, if I can say so myself.
Sometimes I get an idea and it translates perfectly to the plate; sometimes it doesn’t! In this instance, my creation really came together how I was imagining it.
I started with a new fudge brownie recipe from the lovely Alicia at bakeaholic and added a layer of blackberry cashew cream as well as more chocolate avocado ganache like I used on my adzuki bean brownies earlier this week. I looove the addition of bananas to the brownies! Makes for super moist and fudge-y brownies. Alicia also has a recipe for chocolate avocado ganache along with her brownies on the same page. Thanks Alicia!
I did not change anything in her recipe; it’s pretty damn perfect how it is!
6 T vegan butter (like earth balance) or coconut oil
3/4 c dark chocolate
2 very ripe bananas (brown, soft and very spotty! The brownies get their sweetness from the sugars in the bananas; unripe bananas are starchy and will render boring brownies)
1 t vanilla extract
1/2 c organic raw sugar
1 t baking powder
1 flax egg (1 T flax meal whisked with 3 T room temperature water and left out to sit for 15 minutes to thicken)
1/4 c unsweetened cocoa powder
1 c rice flour/GF flour/AP flour, whatever you prefer, sifted
Heat oven to 350 degrees F.
Line an 8×8 glass baking dish with parchment paper.
Melt butter and dark chocolate over lowest heat possible in a small saucepan, stirring constantly.
Once almost completely smooth, remove from heat. It will melt completely from the residual heat and you don’t want to burn that beautiful chocolate.
Whisk together flour, cocoa powder and baking powder. Set aside.
Mash bananas, sugar and vanilla in a mixing bowl and then using a whisk attachment on a hand or stand mixer, whisk until combined well and smooth.
Add your flax egg and combine as well.
Pour in the cooled, melted chocolate and butter and mix well.
Slowly add the flour mixture to your bowl and mix just until combined.
Pour batter into your parchment lined pan and bake for 18-20 minutes. You do not want these to be dry! A toothpick inserted in the center should come out moist (but not gooey) after 18 minutes. Mine were perfectly done at 20 minutes.
Let the brownies cool for an hour or so out on the counter and then refrigerate overnight to cool completely and get as fudge-y as possible.
Never frost hot brownies! (Or cake, cupcakes, etc…)
You can make the cashew cream and ganache while the brownies are baking or when you’re ready to frost; they’ll both be ok in the fridge overnight.
Blackberry cashew cream:
1 1/2 c raw cashews, soaked 4+ hours, drained and rinsed well
1 T coconut oil
1/4 c water, more as needed
1-2 T maple syrup
1/2 c blackberries
Blend all ingredients, stopping to scrape down the sides as needed.
If you’re having trouble getting it smooth, add a tablespoon more water at a time until you like the consistency.
You can spread this over your cooled brownies and refrigerate them for at least an hour so that it sets up enough to hold the ganache.
1 ripe avocado
1/4 c maple syrup (use agave to keep this truly “raw” but I don’t advise using agave for sugar unless you have a maple syrup allergy)
2 T unsweetened cacao or cocoa powder
Pinch of sea salt
Optional: 3 T melted dark chocolate, cooled
Blend all ingredients until smooth.
Spread over the top of your cashew cream layer and (again) refrigerate for at least an hour to set.
The mint leaves that I placed on top of the brownies pack an extra punch. Not necessary but well liked! Of course the fresh blackberries add a nice touch too.
Note: cashew cream will turn brown if you leave it out. When you wrap your brownies up, gently press the wrap onto the surface so no air can get in. Keep them in the bottom (coldest part) of the fridge.