Dark Chocolate Brownie Crisps
Chocolate, some sea salt, maybe some ice cream and more chocolate. If that sounds appealing to you, then you have officially landed on the right page. These crisps are similar to a cookie but thinner and crunchier. It's hard baking without eggs and dairy, but I was craving something sweet, and this recipe worked out in my favor. To keep these vegan, dark chocolate, fake butter, and fake eggs were used. They look very dark, I call it midnight, it's because of how thin they are and also because dark chocolate is dark, very dark.
Personally, I only recently started getting into dark chocolate, so I have been playing with ways to incorporate it into things I like. For the purpose of this recipe, you want to be picky when it comes to the chocolate. Versus regular baking chocolate or chocolate, you want to pick out chocolates that you would eat. I would recommend staying between 60-70% on the cocoa percentage, that'll keep the test between mild and bitter, nothing too crazy.
To keep this recipe vegan, I wanted to try different tools that I traditionally used. For eggs, I used the egg replacer from Follow Your Heart which ended up working very well, so follow directions on the box for that. Also for the butter, I used Earth Balance, always a keeper in my fridge.
Here's a tip, halfway through baking the cookies turn the baking sheet half way, and tap it a couple of times, flatting down the "cookie" into a thinner crisp. Also, make sure to fully allow cooling on the baking sheet before transferring to a wire rack for further cooling.
Dark Chocolate Brownie Crisps
yields: prep time: cook time:
Ingredients:
2 cups dark chocolate, roughly chopped
2 tbsp. (earth balance) butter
1/3 cup flour
1 tbsp. cocoa powder
½ tsp. baking powder
½ tsp. salt
1 cup brown coconut sugar
2 eggs (follow your heart egg replacer)
1 tablespoon water, room temperature
Sea salt, for sprinkling
Directions:
Using double broiler, melt chocolate along with the butter, making sure the top pot does not touch the bottom of the water filled one. Melt completely and allow to cool.
On medium high blender speed, mix in coconut sugar and egg replacer for about 5 minutes, then fold in cooled melted chocolate.
Then add in flour, cocoa, baking powder, and salt. Mix until well incorporated then add the water to help bind it together. Most important step is to allow this mixture to cool for 15 minutes.
Preheat the oven to 350, line baking sheets with parchment paper, and use ice cream scoop to form balls from the mixtures. Bake for about 12 minutes, making sure to tap the sheet down halfway through to flatted out the dough further.
Allow to cool for 10 minutes on the baking sheet before transferring for further cooling. Enjoy as a crisp or with some yummy ice cream!
For serving purposes, I used a vegan burnt sugar vanilla ice cream, and topped it off with some chocolate shavings. The results were obviously mouthwatering and led to a very happy stomach.
You're welcome, bon appétit!
Xoxo
Oliver
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