Since I moved to high altitude, I have had a love-hate relationship with brownies. I love to eat them, but I hate to bake them because vegan brownies up higher are difficult to get right. I decided to take a different approach to succeeding at this task. Generally, I had been looking at non-vegan, low altitude recipes and then making a few guesses at how to adjust them. This time I looked at a non-traditional vegan blondie recipe, and when I made my changes it worked. No soggy center and lack of any evidence that they had risen! Now I can go back to loving brownies.
First off, to get them from a blondie to a brownie I added cacao powder. I also added chocolate chips because you can never get too much chocolate. I deleted the almonds to help the chocolate and caramel tastes come to the forefront. Then, for altitude, I added liquids. I also added baking powder which is unusual at altitude, but it helped the wetter brownies to rise.
Caramel Brownies inspired by Caramel-Almond Blondies
3.5 TBS warm water
1/2 tsp Navitas Organics chia seeds
6 TBS almond butter
1/4 cup organic light brown sugar, lightly packed
1.5 TBS agave nectar
1.5 tsp almond milk
2.5 tsp vanilla extract
1/2 cup all purpose flour
1/4 cup Navitas Organics cacao powder
2 tsp Navitas Organics maca powder
1/8 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1-2 TBS vegan chocolate chips
Preheat oven to 350F. Line an 8 x 4 x 2” loaf pan with two pieces of parchment paper, overlapping the pieces to create a sling that hangs over the sides of the pan slightly. Put 1.5 TBS water in a small bowl with the chia seeds and stir to combine. Set aside for 15 minutes to thicken.
Add the remaining 2 TBS water to a large bowl along with the almond butter, brown sugar, agave nectar, milk, and vanilla extract. Add in the chia gel. Stir until the mixture is well combined. In a medium bowl, sift the flour, cacao powder, maca powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix well.
Transfer the batter to the loaf pan and push it out to the edges. Bake for 18-20 minutes, or until the top feels dry. Take the pan out of the oven and scatter the chocolate chips over the hot brownies. When slightly melted, run a fork through the chocolate to spread it over the top. Let them cool in the pan for 15 minutes, then use the paper sling to remove to a wire rack to cool. Cut into 6 pieces when fully cooled.
Until next time, happy baking!