[GEMMA:] Hi Bold Bakers! The lovely Olivia
Crouppen is back by popular demand. [OLIVIA:]
Hi guys. Thank you so much for having me.
[GEMMA:] Olivia is my culinary assistant.
She also is an expert in all things healthy.
[OLIVIA:] I’m so excited for today’s recipe,
we’re going to be making guilt-free vegan
brownies. [GEMMA:] So when Olivia told me
she wanted to do this I was really excited
because I get so many requests for brownie
recipes with no eggs so I'm delighted to finally
be able to this up on the website. [OLIVIA:]
you're going to love these, they’re awesome.
Should we get started? [GEMMA:] yeah. [OLIVIA:]
so the first thing we’re going to do is
make a flax egg. A flax egg is a really great
replacement for regular egg if you're vegan
or if you have egg allergies. Have you ever
made one before? [GEMMA:] I have and it’s
actually really fascinating if you haven't
done it already. [OLIVIA:] it’s kind of
wild, what you do is you take your flax, you
mix it with water, and you let it sit for
a little bit and it sort of blooms, and it
gives you that same jelly texture that you
get from egg whites. So then from there all
you have to do is use it like regular egg.
So in a large bowl, we’re going to add ask
of our dry ingredients which is almond flour,
coconut sugar, baking soda, a little bit of
salt, and cocoa powder. I really love to use
almond flour in my baking, it’s actually
not a flour at all, it’s just ground almonds
and it adds a lot of really nice texture,
it’s really moist, because it’s actually
just made of nuts. Have you ever used almond
flour before? [GEMMA:] yeah I love to use
it because I’ve got a really great chocolate
cake recipe that has a little bit of flour
but more almond meal, or almond flour. It’s
really easy to make, all you do is blend up
some almonds, it is on my website and also
the recipe for these brownies can be found
on BiggerBolderBaking.com as well. [OLIVIA:]
Okay, Gem, will you go ahead and mix that
up for me? [GEMMA:] I generally have all these
ingredients in my cupboard, I don't always
have coconut sugar and I'm guess at home they
might not either. [OLIVIA:] well first off,
what is coconut sugar? Coconut sugar is actually
unrefined sugar that is taken from coconuts
and it has a similar taste and texture to
brown sugar, it really adds that extra molasses
flavor, if you can’t get it, brown sugar
is a really great substitute. [GEMMA:] I always
have brown sugar, and also we know how to
make our own brown sugar. So we’re winning
over here. How’s this looking? [OLIVIA:]
That looks great, that’s perfectly mixed
up, you got no lumps, we’re ready to roll.
[GEMMA:] Okay, so what's next? [OLIVIA:] the
next step is to combine our wet ingredients.
So here we have a bowl of melted chocolate,
just like regular brownies, we’re going
to take our melted chocolate and add in a
little bit of fat. Instead of using butter
or vegetable oil, in this case we’re going
to be using almond butter which helps to keep
these brownies vegan. So the next thing is
maple syrup. Maple syrup adds just a little
bit of extra sweetness and it’s kind of
fudgy, keeps things moist. So the next ingredient
is just a little bit of coconut oil, I really
like that this whole recipe only takes a fourth
of a cup of oil, if you don't have coconut
oil or you haven't used it before feel free
to sub it out for vegetable oil or sunflower
oil. So now we’re going to add in our flax
egg. I really am excited for you guys to see
this, look at that! Look at that! [GEMMA:]
It doesn't move. It’s jelly. [OLIVIA:] Hey!
Careful! Okay, so, what you just saw there
is exactly what I wanted you guys to see.
This has bloomed, in other words it’s sort
of taken on this jelly form, and if you really
think about it, it’s really similar to an
egg. So all this does is add body and really
nice texture to the wet ingredients so the
ultimately when we think of our brownies we
don't say oh, it’s missing something. So
what we do is we take this and we just mix
it right in. [GEMMA:] and also if you want
to learn how to make a flax egg and actually
other egg substitutes for your baking, there
is a very helpful chart on [OLIVIA:] BiggerBolderBaking.com.
Okay guys, check that out. You can see that
the wet ingredients have kind of transformed,
and almost have taken on a life of their own.
They're really, really thick, and they look
like a pretty amazing and fudgy brownie batter.
Am I right? [GEMMA:] yes, it does taste very
fudgy. [OLIVIA:] So our last step, just like
any other brownie recipe is to add our wet
ingredients into our dry ingredients. [GEMMA:]
I’m excited, I'm waiting for this brownies,
Liv. [OLIVIA:] Then, just mix your wet and
dry ingredients together until they form a
rich and thick batter. Oh! [GEMMA:] Ha-ha!
I’m allowed to do that. [OLIVIA:] Oh, hello.
[GEMMA:] It’s vegan though, so you're allowed
to, because there’s no eggs. [OLIVIA:] She’s
right. I could eat this raw. That said, now
at this point we get it into our tin and into
the oven. What would a brownie be without
big old chocolate chunks? [GEMMA:] Okay they’re
looking great, now bake them off at 350º
Fahrenheit or 180º Celsius for roughly 20-25
minutes. [OLIVIA:] Do-do-do-do! Vegan brownies!
Guys! Can you say hello to my finished vegan
brownies? Look at them. Look at all the chocolate,
look at all the goo. These are the ultimate
guilt-free brownies. They've got all kinds
of ingredients that you have at home, that
you can feel really good about eating, you
don't have to worry about allergies or any
special dietary restrictions, and you're losing
out on none of the fudge factor, none of the
delicious-ness, just look at what we’re
dealing with here. [GEMMA:] So check this
out, this is what I was hoping for when you
told me that we were going to be making brownies.
Vegan or not, that looks awesome. You see?
Liv, that's my kind of brownie. [OLIVIA:]
wait for it, wait for it. [GEMMA:] Because
it’s all -- it’s just the middle of a
brownie. No edges, no nothing. Just pure fudgy,
yummy, middle-ness. Thank you so much for
watching, and I’ll see you back here really
soon for more Bigger Bolder Baking.
