Kat Cupcake: Squares

Showing posts with label Squares. 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

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

May 2, 2018

Simple Raw Brownies

Kat @ Cupcake Kat 12:29 PM 0 Comments

I have slowly been becoming obsessed with raw no-bake desserts! And since I especially love chocolate brownies, I knew that I had to make a raw brownie recipe!

I find these ones reminiscent of Little Debbie's Cosmic Brownies, especially with the sprinkles! Which I used to eat all the time when I was little!

If anyone knows how to recreate those with a healthy twist but still just as fudgy please let me know ASAP!

These brownies are still better than Cosmic Brownies and maybe even more delicious! They're also vegan, raw, gluten free, paleo, and have no refined sugar!

They contain:

Cocoa powder

Coconut Oil

Almonds

Dates

Maple Syrup

Cinnamon

Salt

Sprinkles (optional)

And they're no bake so you can enjoy them in the hot summer months to come! Let me know if you try them out!

Raw Healthy Brownies
Makes 6-9

Ingredients

For Brownies
1 cup almonds
1 cup dates
1/4 cup cocoa powder

For Chocolate Topping
2 tbsp coconut oil
2 tbsp maple syrup
3 tbsp cocoa podwder
sprinkles (optional)

Directions

1. Line a loaf pan with parchment paper
2. Place all brownies ingredients in a food processor and blend until combined and mixture sticks together like a dough
3. Press dough into bottom of loaf pan
4. In a small bowl, microwave coconut oil until melted
5. Add in maple syrup and cocoa powder and whisk together until combined and it looks like chocolate
6. Pour chocolate on top of brownies, sprinkle on sprinkles and then chill until brownies are hardened

# Bars # Brownies

February 5, 2018

White Chocolate Peanut Butter Squares

Kat @ Cupcake Kat 8:49 PM 0 Comments

I'm going to let you all in on a little secret, well it's not really a secret. But I loooove peanut butter! I also adore white chocolate. I mean, I like all chocolate and especially dark chocolate but there's just something about the buttery sweetness of white chocolate that I love in sweets and desserts.

The almond flour in these really makes a difference. I don't usually use almond flour in my recipes. Mostly because it costs an arm and a leg. But I was so pleasantly surprised by how almond flour really made the difference in this recipe. It made them moist but crumbly and buttery! I hope to use almond flour more often so if you have any hacks for it, please let me know!

These bars are the perfect treat for breakfast, an energy boosting snack, or an after dinner treat! They are just subtly sweet and I think they were perfect this way. However, if you have an extra sweet tooth or serving it to those not used to healthy desserts, you may want to up the coconut sugar by an extra quarter cup.

White Chocolate Peanut Butter Squares

Ingredients
1/2 cup peanut butter
1/4 cup coconut oil
2 eggs
1/2 tsp vanilla
1/4 cup almond flour
1 tbsp coconut flour
1/4 tsp cinnamon
1/2 cup coconut sugar
1/4 cup chopped white chocolate

Directions
1. Preheat oven to 350F. Oil and/or line a 8x8" pan
2. With an electric mixture, blend together the peanut butter, coconut oil, eggs, and vanilla until smooth and creamy.
3. Stir in almond flour, coconut flour, coconut sugar, and cinnamon.
4. Fold in white chocolate
5. Spread into prepared baking dish and bake for 20 minutes or until the center is sent and the edges are golden brown
6. Cool before cutting into squares. These taste great straight out of the fridge as well

# Bars # Blondies

January 2, 2018

Strawberry Matcha Blondies

Kat @ Cupcake Kat 10:26 AM 0 Comments

Raise your hand if you like matcha! *I fist pump both hands into the air*

Matcha has got to be one of my favorite things in the world! I love the strong green tea taste and how creamy and delicious it gets in drinks. So I wonder why I haven't baked more with matcha.

Matcha is a fine ground green tea. It adds the green tea taste and it's own creaminess making it the perfect ingredient for baked goods.

Many places have begun selling flavored matcha which tends to be cheaper than the real stuff as it is full of stuff other than matcha. However, it still tastes great and in my opinion sometimes even better because you get to have a yummy flavor accompanied with your matcha. It makes matcha just mixed with water delicious as well by the way.

You can find flavored matcha at David's Tea, HomeSense, and Bed Bath and Beyond to name a few.

I used a strawberry flavored matcha powder to get the strawberry taste in this, if you don't have access to strawberry matcha you can use any other desired flavor or plain matcha.

You can also add a couple drops of food coloring to make it extra green but this is completely optional.

Strawberry Matcha Blondies

Ingredients

1 cup spelt flour
1/2 cup all-purpose flour
2/3 cup coconut oil, melted
1 eggs
1 cup coconut sugar
1 tbsp matcha powder (I used strawberry matcha powder
1 tsp baking powder
1/2 tsp salt
1/2 cup white chocolate chunks
couple drops of green food coloring

Directions

1. Preheat oven to 325F. Prepare an 8x8" baking dish by greasing the bottom and sides or lining it with parchment paper. Melt coconut oil in a microwave and set aside.
2. In a medium sized bowl, mix together the coconut sugar, coconut oil, and eggs until well combined. Add a couple drops of food coloring if desired.
3. In a separate bowl combine flours, matcha powder, matcha powder, baking powder, and salt.
4. Mix dry ingredients into wet. Fold in white chocolate chunks.
5. Spread mixture into prepared baking dish. Bake for 25-30 minutes until or until a toothpick inserted in the center comes out clean.
6. Let blondies cool before serving

# Bars # Squares