Mexican Spiced Brownies

By Chef: Judita Wignall
Posted:  May 1, 2011

 Difficulty/Moderate

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A perfect sweet and spicy brownie that is raw and vegan. Is there anything better than a hint of spice with chocolate?

Ingredients

Brownie Base

  • 4 cups walnuts, soaked 6-8 hours
  • 2/3 cup raisins
  • 2/3 cup Medjool dates
  • 2/3 cup cacao powder
  • 1 tablespoon Mexican (ceylon) cinnamon
  • 2 teaspoons vanilla extract
  • 2 teaspoons finely ground star anise
  • 2 teaspoons cayenne pepper
  • pinch of sea salt (optional)
  • 2 tablespoons water

Frosting

  • 1/2 cup maple syrup or agave nectar
  • 1/4 cup coconut oil, warmed to liquid
  • 2/3 cup cacao powder

Instructions

Brownie Base

1. PPlace walnuts into a food processor and grind into the consistency of a meal. Don’t over process or it will release too much oil.

2. Add the raisins and dates and process until the mixture is well combined.

3. Add the cocoa powder, cinnamon, vanilla, star anise, cayenne and sea salt and process again until mixture is sticky yet still crumbly. Transfer to a large mixing bowl.

4) Add the water and mix well using your hands. It should start to resemble a dough.

5) Press mixture into an 8 x 8 inch baking pan lined with parchment paper or plastic wrap.

Frosting

1. Add maple syrup to the blender first followed by the coconut oil and cocoa powder. Blend well until smooth.

2. Spread topping over brownies and chill at least 1-2 hours.

3. Remove brownie by lifting up the parchment paper and slice into desired size pieces.

4. Add the water and mix well using your hands. It should start to resemble a dough.

5. Press mixture into an 8 x 8 inch baking pan lined with parchment paper or plastic wrap.

Notes

Try substituting cayenne pepper with chipotle or ancho pepper for a whole new experience. Chipotle is smoky and spicy while ancho is mild and sweet. For a traditional brownie omit cayenne, anise and cinnamon.