Double Chocolate Brownie Bars

Double_Chocolate_Brownie_Bars_Recipe_001

I’ve been so obsessing over making different types of BARS lately! I’ve just been fascinated with how great they taste and layering different ingredients on top of each other.

Though I must say, I did run out of ideas so this may be the last bar for a while (unless by some crazy chance I just manage to come up with another crazy idea which I would not have thought of right this moment!

Double_Chocolate_Brownie_Bars_Recipe_002

I’ve been trying to figure out how to cook the condensed milk faster, and today has to be the fastest I’ve made them. It can be really fun figuring out new ways to make something and improving it each time. I even used less, and it gave the same effect.

Double_Chocolate_Brownie_Bars_Recipe_003

Once again, this is one of those recipes that depends a lot on the thickness of the crust. If you made it really thin, you would have to check all times to make sure it doesn’t burn. Whereas if you make it thick, it will probably bake even longer than it did for mine to cook or get crunchy.

Double_Chocolate_Brownie_Bars_Recipe_004

Double Chocolate Brownie Bars

Crust
1 cup spelt flour
1/4 cup white grape juice
2 tablespoons extra light olive oil
2 tablespoons almond meal
1 tablespoon coconut sugar
1 tablespoon cacao powder
1 teaspoon pure vanilla extract
1 teaspoon pure maple syrup
1/2 teaspoon baking powder
1/8 teaspoon salt

Creamy Milk Layer (Middle)
1/2 cup unsweetened coconut milk
1 tablespoon date paste
1 teaspoon pure vanilla extract
1 teaspoon pure maple syrup
1 tablespoon lucuma

Topping
1 tablespoon vegan chocolate chips (eg Enjoy Life)
1 tablespoon finely shredded coconut
2 tablespoons crushed pecans

To make the Crust: Combine all the ingredients for the crust in a large bowl, this includes the spelt flour, juice, oil, almond meal, coconut sugar, cacao powder, vanilla, maple syrup, baking powder and salt.

Mix it with a spoon but don’t over mix it, you want the cacao not to spread evenly as much so it looks like some parts are darker/lighter. Though be sure the other ingredients such as sugar is stirred evenly.

Double_Chocolate_Brownie_Bars_Recipe_005

Spray some non-stick oil to a bread pan and scoop the batter on the bottom. Use a spoon to flatten the surface. I didn’t use up the entire bread pan. It’s actually better as you can use a spatula later to dig it out.

Bake the crust for 13-15 minutes (for now). Meanwhile, make the creamy milk layer.

To make the Creamy Milk Layer: Add the 1/2 cup unsweetened coconut milk (not full fat) in a small saucepan and bring it to a boil, which takes about 3 minutes for the liquid to bubble. Then, turn the heat to medium high (between 5-6) and let it simmer for about a minute. Add the date paste and vanilla extract and use a spoon to continuously press on it so the date paste can dissolve.

Double_Chocolate_Brownie_Bars_Recipe_006

After about 5 minutes, once everything looks to be dissolved, add the maple syrup and stir for a minute. Take the pan off the heat, and add the lucuma. Now, the sauce should be nice and thick.

Assembling: Once the crust has been baking for about 13-15 minutes, take it out of the oven.

Add the milk layer and spread it on top.

Double_Chocolate_Brownie_Bars_Recipe_007

Sprinkle on the vegan chocolate chips evenly, then the coconut, and finally, crush the pecans in your hands and spread it evenly on top.

Put it back into the oven and bake for another 17-20 minutes. If your crust is thin, it may take smaller amount of time. If yours is thicker, then it may take even longer, so do check.

Double_Chocolate_Brownie_Bars_Recipe_008

Double Chocolate Brownie Bars
Serves: 2
 

Ingredients
Crust
  • 1 cup spelt flour
  • ¼ cup white grape juice
  • 2 tablespoons extra light olive oil
  • 2 tablespoons almond meal
  • 1 tablespoon coconut sugar
  • 1 tablespoon cacao powder
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure maple syrup
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
Creamy Milk Layer (Middle)
  • ½ cup unsweetened coconut milk
  • 1 tablespoon date paste
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure maple syrup
  • 1 tablespoon lucuma
Topping
  • 1 tablespoon vegan chocolate chips (eg Enjoy Life)
  • 1 tablespoon finely shredded coconut
  • 2 tablespoons crushed pecans

Instructions
  1. To make the Crust: Combine all the ingredients for the crust in a large bowl, this includes the spelt flour, juice, oil, almond meal, coconut sugar, cacao powder, vanilla, maple syrup, baking powder and salt.
  2. Mix it with a spoon but don’t over mix it, you want the cacao not to spread evenly as much so it looks like some parts are darker/lighter. Though be sure the other ingredients such as sugar is stirred evenly.
  3. Spray some non-stick oil to a bread pan and scoop the batter on the bottom. Use a spoon to flatten the surface. I didn’t use up the entire bread pan. It’s actually better as you can use a spatula later to dig it out.
  4. Bake the crust for 13-15 minutes (for now). Meanwhile, make the creamy milk layer.
  5. To make the Creamy Milk Layer: Add the ½ cup unsweetened coconut milk (not full fat) in a small saucepan and bring it to a boil, which takes about 3 minutes for the liquid to bubble. Then, turn the heat to medium high (between 5-6) and let it simmer for about a minute. Add the date paste and vanilla extract and use a spoon to continuously press on it so the date paste can dissolve.
  6. After about 5 minutes, once everything looks to be dissolved, add the maple syrup and stir for a minute. Take the pan off the heat, and add the lucuma. Now, the sauce should be nice and thick.
  7. Assembling: Once the crust has been baking for about 13-15 minutes, take it out of the oven.
  8. Add the milk layer and spread it on top.
  9. Sprinkle on the vegan chocolate chips evenly, then the coconut, and finally, crush the pecans in your hands and spread it evenly on top.
  10. Put it back into the oven and bake for another 17-20 minutes. If your crust is thin, it may take smaller amount of time. If yours is thicker, then it may take even longer, so do check.


Double_Chocolate_Brownie_Bars_Recipe_009

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>