Kat Cupcake: Bars

Showing posts with label Bars. Show all posts

February 9, 2021

Aquafaba Peanut Butter Vegan Brownies

I am not sure if I have ever posted a recipe using aquafaba but it is such a great trick to use for vegan baking!

Aquafaba is the liquids leftover from canned chickpeas and can be used as a binding ingredient or even a mousse/whip cream replacement!

It is creamy and frothy, tasting great in recipes but also on its own. In most recipes, you will need to whip it until it has formed soft peaks which can take a while so I recommend using a food processor or stand mixer. However, some recipes may called for just the liquid added straight in. This recipe uses the whipped version.

If you eat chickpeas often, this is an amazing hack so that you don't waste anything! If you don't often eat chickpeas, then I really recommend them. I've been on a chickpea loving spree lately and have been adding them to soups and other dishes.

These high in protein brownies are sure to please even the toughest of critics! They are so chocolately and fudgy you won't believe, they're made of chickpea water!

Aquafaba PB Vegan Brownies

Ingredients

180g dark chocolate (I used semi-sweet chocolate chips)

2/3 cup peanut butter

1/3 cup soy milk

1/2 tsp almond extract

1/2 cup aquafaba

2/3 cup brown sugar

1/3 cup whole wheat flour

1/3 cup cocoa powder

1/2 tsp cinnamon

1/4 tsp salt

peanuts and chocolate chips for add-ins or toppings

Directions

1. Preheat oven to 370F. Prepare an 8x8 inch baking dish (mine is non-stick and was fine but you may need parchment paper and/or some oil)

2. Beat aquafaba until foamy and then slowly add in brown sugar. Keep beating until soft peaks formed. I used a handheld mixer and this took maybe 10 minutes. If you have a food processor or stand mixer this will be a lot better to use. Set aside.

3. Melt chocolate in a double broiler or microwave in a microwave safe bowl in 40 second intervals. I took mine out each time and stirred until it was ready and melted. I recommend using a large bowl as you will need to add more ingredients to the chocolate mixture but if you don't have one then just be prepared to transfer the chocolate mixture to another bowl.

4. Once chocolate is melted and smooth, stir in peanut butter and almond extract into chocolate. Then stir in soy milk slowly.

5. In another bowl, mix flour, cocoa powder, cinnamon, and salt and then stir these dry ingredients into your chocolate mixture.

6. Next, fold in 1/3 of aquafaba mixture until combined and mixture looks lighter. Then in sections as you see fit (I did it 3 times you could do it all together but I find that a little hard) fold in the remaining aquafaba. until just combined, mixture should look glossy and thick.

7. Fold in the peanuts and chocolate chips now if you like or add them on top afterwards.

8. Spread mixture evenly in your prepared pan and top with some peanuts and chocolate chips if desired.

9. Bake for 20 minutes until edges look browned and top is set, middle should still be a little fudgy

10. Allow to cool before cutting into squares and serve

Adapted from here

November 5, 2020

Gooey Extreme Chocolate Gluten Free and Vegan Brownies

Kat @ Cupcake Kat 8:53 PM 0 Comments

Hey all! Today I have these super amazing brownies! These are so chocolately, dense, and just between fudgy and cakey.

I adapted the recipe from Babycakes. I love this recipe book and just recently re-discovered! It had gone missing for a while. Everything is vegan and gluten free and made with mostly pretty healthy ingredients. In my philosophy I don't feel like I always need to make everything 100% all natural or healthy (for example these still use sugar) but if they can be a little healthier and I know what's going into it then it's a win!

I have even actually been to this bakery in NYC! I still remember walking all through China Town and the streets of the city to get there. The bakery was cute and small from what I remember. I actually can't remember what I ordered there as this was a few years ago. I feel like either my friend or I did get something with blueberry and possibly a brownie. I may have to dig through my photo files to find it. This bakery is now called Erin McKenna's Bakery. If you ever find yourself in NYC go check it out!

I do highly recommend this cook book and her bakery! I made this recipe into my own to fit more what I wanted and and the ingredients I had on hand. I think they turned absolutely amazing!

The batter smells strongly of the flour but once it's baked you don't notice the taste or smell at all! I wouldn't be able to tell that these are gluten free at all. They hold up really well and have a deliciously chocolately taste that you would expect from brownies! I highly recommend these for someone who needs a gluten free treat!

Gooey Extreme Chocolate Gluten Free and Vegan Brownies

Ingredients

1 cup yellow lentil flour (I think you could use another bean based gluten free flour too)

1/4 cup cornstarch

2 tbsp arrowroot powder

1 cup sugar

1/2 cup cocoa powder

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp guar gum

1 tsp salt

1/2 cup grape seed oil (or coconut oil)

1/2 cup applesauce

1 tsp vanilla extract

1/3 cup coffee (I used instant hazelnut coffee)

1 cup chocolate chips

Directions

1. Preheat oven to 325F. Lightly grease and/or line and 8 by 8 inch square inch pan if needed

2. In a medium bowl mix together flour, corn starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, guar gum, and salt

3. Add oil, applesauce, vanilla, and coffee then stir batter until smooth

4. Gently stir in chocolate chips

5. Pour and smooth out batter in your pan

6. Bake for 25 minutes or until brownies are set on sides and toothpick inserted comes out mostly clean. I like to have mine feel a little gooey when I take them out

7. Let brownies set in pan for about 10 minutes before you cut and serve them

8. Store in fridge, I love eating these cooled from the fridge but they also taste super good warm or heated up! So whatever your preference is!

# Bars # Brownies

May 11, 2020

Chocolate Banana Pie Squares (vegan, gluten free, refined sugar free)

Kat @ Cupcake Kat 3:31 PM 0 Comments

These bars are amazing! I love the filling because it is just bananas! (pun intended)

They are such a great healthy alternative for any chocolate or banana dessert.

The crust is chocolately and delicate. The filling is packed with banana flavor and so creamy!

They taste just as creamy and maybe even more delicious than your average banana pie. Plus they are gluten free, vegan, and free of refined sugars! I could barely notice myself that they were healthy when I tried them because I really felt like I was indulging!

I adapted them from here and didn't realize until after I finished making them that the creator suggested not using coconut flour. I thought the coconut flour was great though and not dry at all! It also stayed well together after it completely cooled.

I thought they tasted really good warm (if you're ok with the crust falling a part a little) but also awesome at room temperature or cold. If you eat them cold, it gives a more banana pie texture.

Chocolate Banana Pie Squares
Adapted from here

Crust
2/3 cup coconut flour
1/3 cup cocoa powder
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup peanut butter
4 tp 6 tbsp almond milk

Filling
3 bananas (at least 1 cup mashed)
1/4 cup peanut butter
1/2 tsp cinnamon
1 tsp almond extract
almond milk if needed
1/2 cup peanuts
1/3 cup chocolate chips

Directions
1. Preheat oven to 350F and prep a 8x8" square pan
2. Combine all ingredients for crust in a bowl. Add more almond milk if needed so that the dough sticks together when you squish it
3. Press dough into you pan. It may not look like you have enough at first but keep spreading and squishing!
4. Combine all filling ingredients in a food processor except peanuts and chocolate chips
5. Blend until creamy and smooth. Add extra almond milk if needed to help blend (for example if you're using frozen bananas)
6. Add in peanuts and chocolate chips. I like to pulse them into the mixture in my food processor but you could also stir them in
7. Pour over crust and smooth out
8. Bake for 30 to 40 minutes until filling is set and lightly golden brown on the sides
9. Allow to cool for a few hours or chill. You could eat it warm right away if you want but the crust most likely won't stay together. It still tastes good though!

# Bars # Gluten Free

March 28, 2020

Vegan Red Velvet Cheesecake Brownies

Kat @ Cupcake Kat 12:56 PM 0 Comments

Hope you all are doing well during this time of social distancing. I'm sure many people out there are baking up a storm like I am!

I made these brownies a while ago for Valentine's Day (I know I'm very behind). For V-day I wanted something pink! It took me a while to figure something out but I also felt like making something different with a few more steps than I usually do.

Eventually I settled on making these vegan red velvet cheesecake brownies!

You don't need to use the food coloring but I did since I wanted these to be pink!

These brownies are awesome! They're dense and gooey with a perfect coconut flavoured topping! I highly recommend trying them out!

Vegan Red Velvet Cheesecake Brownies
adapted from here
Makes 12

Date paste
1 cup dates, packed
1/4 cup water

Cream Cheese Swirl
3/4 almond milk
4 tbsp cornstarch
1/2 coconut butter
2 tbsp maple syrup
pinch of sea salt
1 tsp vanilla
red food coloring (optional)

Brownies
1 cup date paste
1/4 cup almond milk
1/4 cup peanut butter
2 tbsp flax seeds mixed with 6 tbsp water
2 tsp vanilla
1 cup whole wheat flour
1/2 cup cocoa powder
1/4 tsp salt
chocolate chips

Directions:
1. Preheat oven to 350F and prepare an 8x8" pan with oil o
2. For date paste: place dates and water in a food processor and blend until smooth
3. For cream cheese swirl: gently warm almond milk, coconut butter, and maple syrup. I used a microwave but you may also do this over the stove.
4. Add cornstarch and stir until thickened then add the rest of the ingredients and stir until smooth.
5. Remove from heat if using the stove. I used a food processor to combine all my ingredients
6. If your mixture needs to thicken more, you can place it in the fridge until your ready for it
7. For brownies: whisk together date paste, almond milk, peanut butter, flax seed mixture, and vanilla until well combined
8. Add whole wheat flour, cocoa powder, and salt then beat until smooth. Mix in chocolate chip
9. Pour batter into pan and then swirl your cream cheese mixture in on top
10. Sprinkle with some more chocolate chips if desired then bake for 25 minutes until brownies are set

# Bars # Brownies

December 29, 2019

Melty Pumpkin Blondies

Kat @ Cupcake Kat 6:40 PM 0 Comments

These bars are sooooo good! They are wonderfully gooey and tender. The add ins create the perfect texture along with it!

If you choose to use chocolate chips, they become so melty in the bars when warm. Making this recipe is so soothing and the bars are dense yet healthy!

I’ve been so excited to share this Melty Pumpkin Blondie recipe with you! It’s one of my favorites! If you love pumpkins as much as I do, this is a must-make!

Pumpkin Blondies

Ingredients
1/2 cup melted coconut oil
2 tbsp flaxseed mixed with 6 tbsp water, allow to sit
1/2 cup brown sugar or coconut sugar
1 cup pumpkin puree
2 tsp ground cinnamon
1/4 tsp nutmeg
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
Add ins:
pumpkin seeds
chocolate chips
dried cranberries

Directions
1. Preheat oven to 375F. Prepare an 8x8" pan with grease and parchment paper
2. Mix together flax seeds, coconut oil, and sugar thoroughly
3. Add pumpkin puree, cinnamon, and nutmeg then mix again
4. Slowly mix in flour, baking powder, and salt
5. Mix in your add ins
6. Pour mixture in your prepared pan
7. Bake for 35 to 40 minutes until lightly brown and a toothpick comes out clean
8. Let cool completely and then cut into squares

# Bars # Blondies