Recipe Info
- Recipe Cuisine: Vegan
- Recipe Category: Desserts
- Tagged: Dairy Free, Gluten Free Option, Kid Friendly, Soy Free, Vegan
- Prep Time: 10 Minutes
- Cook Time: 3.5 Hours
- Recipe Yield: 8 Servings
Ingredients
- 1 cup unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
- 3 tbsp. Dutch-process cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
- 1/2 tsp. salt
- 1 cup vegan dark chocolate chunks (or chips)
- 4 tbsp. vegan butter (soy-free if necessary)
- 1/2 cup coconut sugar (or brown sugar)
- 1/2 cup unsweetened applesauce
- 2 tbsp. aquafaba
- 1 tsp. vanilla extract
- Vanilla Ice Cream; or 1 1/2 pints store-bought vegan vanilla ice cream)
Instructions
- Preheat the oven to 350°F. Line two 8 × 8-inch baking dishes with parchment paper. Use small binder clips to secure the parchment paper to the edges of the dishes if you have them. This prevents the paper from sliding as you spread the batter. Set aside the baking dishes. Whisk together the flour, cocoa, baking powder, baking soda, xanthan gum (if using), and salt in a medium mixing bowl.
- Melt the chocolate and butter together in a double boiler or in a heatproof bowl set over a pot of boiling water, stirring occasionally, until smooth. Take the pan off the heat. Mix in the sugar, applesauce, aquafaba, and vanilla extract. Stir the dry ingredients into the wet ingredients gradually. Divide the batter evenly between the two baking dishes and smooth it out. If the batter is difficult to spread, you can place a sheet of plastic wrap over it and use your hand to push or spread it. Bake for 25 to 30 minutes, or until set and the edges are slightly pulling away from the pan. Remove from the oven and set aside for 1 to 2 hours to cool.
- Remove the ice cream from the freezer about 15 minutes before using it to soften. In one pan, spread ice cream on top of the brownie layer. Make an even layer 1/2 to 1 inch thick. (To make it easier to spread, place a sheet of plastic wrap over the ice cream and pat it down with your fingers.)
- Using the parchment paper, carefully remove the second brownie layer from the dish and place it on top of the ice cream. Gently press down on the sandwiches to compress them. Freeze the pan for 30 to 60 minutes, or until the ice cream is solid again. Take the pan out of the freezer. Lift the large sandwich from the pan and place it on a flat surface, such as a cutting board, using the parchment paper. Cut out your desired sandwich shapes with a knife, cookie cutter, or biscuit cutter. To get the sandwiches to pop up, use a cookie or biscuit cutter and gently push from the bottom, underneath the parchment paper. Place the sandwiches in an airtight container to keep them fresh. Freeze until ready to use, or up to 1 month.
Recipe Nutrition Info
- Calories: 182
- Fat: 5.2g
- Carbs: 30.8g
- Protein: 12g
- Sugar: 8.3g
