One of the people I enjoy following on Instagram is https://zoebakes.com/ .
She creates amazing-looking cakes and other baked goods, and although they are usually not vegan, I still love just looking at her pictures.
When I found out she was one of the authors of my favorite bread-baking cookbook (“Artisan Bread in Five Minute A Day”) AND she lives in the same state, it made it even more fun to follow her.
(And there are so many things you find interesting on her site, as a lot of things, from her clothes, jewelry, mugs, to kitchen decor, reflect her great eye for beauty.)
So when I just recently saw that she posted this vegan brownie recipe on Instagram, I got so excited.
It’s actually vegan AND gluten-free.
I’ve made brownies using black beans in the past, so I was comfortable with this recipe.
This was very easy to make.
You basically put all the ingredients in a food processor and push the button!
I cut the recipe in half because I thought that would be enough for the two of us, and accordingly I used a smaller pan.
Other than that I didn’t make too many changes.
I used agave syrup, a Medjool date, olive oil, and old-fashioned oats in place of honey, brown sugar, grapeseed oil, and quick oats respectively, simply because I didn’t have them.
The brownies turned out great!
It’s perfectly moist but not dense.
She had frosting recipe posted as well, but I decided to make my own frosting.
I had homemade vegan cheese which tastes like a combination of feta, goat, and cream cheese, and I thought it would be fun to make cocoa frosting with it.
I just added cocoa powder, agave syrup, and pureed dates to the cheese.
I didn’t want to make it too sweet, and it was a right decision,
This frosting went so well with the brownie.
I sprinkled some cocoa powder and cacao nibs on top.
This was exactly what I wanted for Thursday afternoon snack to go with my coffee.
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