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Cinnamon Chocolate Brownies

Love a moist yummy brownie, but thinking those days of enjoyment are over now that you live as a healthy vegan? Think again. 


1 cup whole wheat pastry flour
pinch sea salt
1 teaspoon ground cinnamon
2 teaspoon baking powder
6 ounces non-dairy, grain-sweetened chocolate chips
1/2 cup avocado oil
1/2 cup Suzanne's Specialties brown rice syrup
1 teaspoon pure vanilla extract
1/2 cup unsweetened almond or soy milk
1 cup coarsely chopped pecan pieces

Chocolate Ganache:

1 cup non-dairy, grain sweetened chocolate chips
1/4 cup unsweetened almond or soy ymilk
2 teaspoons Suzanne's Specialties Chocolate Rice Nectar 
scant pinch ground cinnamon

Preheat oven to 350 degrees and lightly oil an 8-inch square baking dish. Dust with unsweetened cocoa powder instead of flour. 

Whisk together flour, salt, cinnamon and baking powder. Combine chocolate, oil, rice syrup, vanilla and milk in a saucepan and place over low heat. Whisking constantly, cook over low heat until smooth. Fold melted chocolate mixture into flour mixture, stirring to create a smooth batter. Fold in pecan pieces. Spoon into prepared pan and bake until a toothpick inserted into the center comes out clean, 25-35 minutes. Remove from oven and set aside to cool.

Make the ganache by placing chocolate in a heat-resistant bowl. Combine soymilk, rice syrup and cinnamon in a saucepan and bring to a boil. Pour over chocolate and whisk until smooth. Spoon ganache evenly over the brownies and set aside until frosting sets a bit. Using a wet knife, cut brownies into squares. Makes 16 small brownies. 


Frey Vineyards
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