Contentedness Cooking | Brownie Recipe Special 7 Oct 2015

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Vegan Buckeye Brownies

From raw cacao, with a peanut butter layer!

Cherry-Hazelnut Brownies

Fresh cherries for the win!

Double-face Brownies

Life is full of difficult decisions? Not here!

Salted-Cashew Orange-Cranberry Brownies

Full of vegan awesomeness!

What else is hot?

Recipes on the Blog: Kale Pasta Casserole

Perfect Vegan Pancakes

High Protein Salad

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Contentedness Cooking Brownie Recipe Special

Contentedness Cooking | Brownie Recipe Special 7 Oct 2015

Vegan Buckeye BrowniesThese Vegan Buckeye Brownies are my favorite peanut butter brownies – not only because they are vegan. It’s the combination of chocolate brownies with peanut butter that makes my Vegan Buckeye Brownies irresistible. Let it become your favorite brownies recipe, too.

1. Preheat oven to 390°F (200°C). Combine all dough ingredients in a large bowl and mix well. Grease a baking dish (approx. 10 x 7 inches) with the extra coconut oil. Transfer the dough to the baking dish and spread it evenly. Bake for about 25 minutes and then let cool a bit.

2. To add the filling and icing: Start by smearing the but butter evenly over the chocolate brownie. Melt the dark chocolate in a small saucepan at low heat. Mix in the remaining ingredients and - again - make an even layer on top of the nut butter.

3. Store in the fridge to cool and make the chocolate top harden.

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Vegan Buckeye Brownies

For the dough: • 4 Tbs coconut blossom sugar • 2 Tbs maple syrup • 2 cups (260 g) gluten-free flour • 1/4 cup (60 ml) coconut oil +

more for greasing the baking dish

• 1 Tbs aluminium-free baking powder

• 3/4 cup (90 g) raw cacoa powder

• 1 Tbs organic vanilla • 1/3 cup (60 g) vegan dark

chocolate, chopped • 1 3/4 cup (420 ml) almond or

oat milk For the filling and icing • 1 1/2 cups (375g) nut butter

(no added sugar) • 5oz (150 g) dark vegan

chocolate • 1/4 cup (60 ml) coconut oil

melted • 2 tsp organic vanilla • 1/3 cup (40 g) raw cacao

powder • 2 Tbs maple syrup • 2 Tbs oat or almond milk

Contentedness Cooking | Brownie Recipe Special 7 Oct 2015

Cherry-Hazelnut BrowniesWhat better to do with a load of cherries than making a sweet delight like these Cherry Hazelnut Brownies. They are full of flavor using coconut milk, raw cacao, dark chocolate, hazelnuts, and - of course - cherries.

1. Preheat oven to 390°F (200°C).In a large bowl, combine all ingredients except for the cherries and the hazelnuts and mix well. Carefully mix the cherries into the dough.

2. Prepare a baking dish with parchment paper and add the dough.

3. Crush the hazelnuts and sprinkle them over the dough. Transfer to the oven and bake for 25 minutes.

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Cherry-Hazelnut Brownies

• 2 cups (250 g) buckwheat flour • 15oz (400 ml) coconut milk • 1/2 cup (120 ml) date or maple

syrup • 1/2 cup (120 ml) hazelnut

butter • 5 Tbs raw cacao • 1/4 cup (60 ml) water • 3.5 oz (100 g) vegan dark

chocolate • 2 Tbs aluminium free baking

powder • 1 Tbs organic Vanilla • 8 oz (250 g) cherries, pitted

and cut into quarters • 1 handful hazelnuts for garnish

Contentedness Cooking | Brownie Recipe Special 7 Oct 2015

Double-face BrowniesThe chocolate craving strikes and you cannot decide between white or dark chocolate. Life is full of difficult decisions. Why not have both? I'm sure everybody loves brownies, and a one mixed from white and dark chocolate seems like a winner? The light part contains almond butter and is finger-licking good on its own. The dark one is rich and full of cocoa indulgence.

1. Prepare both doughs in separate bowls by combining all the ingredients and mixing them well. Preheat oven to 390°F (200°C). Prepare a baking dish (approx. 11 x 8 inches) with parchment paper.

2. First fill the dark dough into the baking dish and distribute evenly. Then add the light dough similarly on top. Sprinkle with crushed pistachios. Cover the baking dish with aluminum foil and bake the Double-face Brownie for 45 minutes. Check, if done. Add a couple of minutes, if necessary. After cooling, sprinkle with powdered sugar.

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Double-face Brownies

For the light face: • 5 oz (150 g) white chocolate

(vegan) • 1 tsp baking powder • 1 tsp baking soda • 1 1/2 cups (200 g) gluten-free

flour • 1 Tbs vanilla extract • 1/4 cup (60 ml) agave or maple • 1/2 cup almond butter • 1 cup (240 ml) plant-based

milk For the dark face: • 5 oz (150 g) dark chocolate

(vegan) • 1 cup (125 g) cocoa powder • 1 tsp baking soda • 1 tsp bading powder • 1 1/2 cups (200 g) gluten-free

flour • 1 Tbs vanilla extract • 1/4 cup (60 ml) agave or maple • 2 cups (480 ml) plant-based

milk • 1/4 cup coconut oil melted For decoration (optional): • organic powdered sugar • pistachios

Contentedness Cooking | Brownie Recipe Special 7 Oct 2015

Salted-Cashew Orange Cranberry BrowniesMy first creation of Brownies is full of vegan awesomeness!

1. Preheat oven about 375°F (190°C) and prepare a baking pan with parchment paper.

2. Melt 3.5 oz (100 g) of the chocolate in a saucepan or in the microwave. In the meantime, juice the oranges and melt the coconut oil.

3. In a bowl, combine the flour, orange juice, vanilla and orange extract, coconut oil, melted chocolate, 1/2 cup (50 g) of the salted cashews, vanilla yoghurt, baking powder and soda, cashew butter, cocoa, cranberries salt and a splash of milk to thin. Transfer the batter to the pan, sprinkle with the rest of the salted cashew nuts, break the chocolate into small chunks and sprinkle.

4. Bake for 40 minutes, let sit aside for 10 minutes.

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Salted-Cashew Orange Cranberry Brownies

• 1/3 cup (80 g) dried cranberries

• 2 cups (250 g) whole spelt flour • 1 cup (125 g) organic cocoa

powder • 2 tsp baking powder • 1 tsp baking soda • pinch salt • 3/4 cup (175 g) cashew butter • 1/2 cup (120 ml) agave or

maple syrup (or more, if you prefer it sweeter)

• juice of three oranges pressed + 1 orange zest

• 1/4 cup (60 ml) organic extra virgin coconut oil melted

• 1/2 cup (100 g) soy yoghurt of choice (I’m going with vanilla)

• 1 Tbs vanilla extract • 1 tsp almond extract (optional

but delicious) • 5 oz (150 g) at least 70% dark

vegan chocolate, divided • 1 cup (100 g) roasted and

salted cashews, divided • splash oat or soy milk to thin

the batter