Saturday was E's "halfie" birthday.
|A big 3 1/2 year old|
For dessert after dinner I made him Mint Double Chocolate Brownies. He's a big fan of frosting (what 3 1/2 year old isn't) and was glad to see extra chocolate chips.
1/4 cup + 3 tablespoons water
1 1/2 tablespoons ground flax
1/4 cup + 2 tablespoons sunflower oil
1 1/2 cups unbleached sugar
1 1/2 teaspoons vanilla extract
3/4 cups cocoa powder
3/4 cups unbleached white flour
3/4 cups white whole wheat flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup vegan chocolate chips
3/4 cup earth balance butter
2-3 cups powdered sugar
1/2 -3/4 tsp peppermint extract (to taste)
3-5 Tablespoons unsweetened original almond milk
1/2 cup vegan chocolate chips
For the brownies
Preheat your oven to 350°
Line an 8" pan with parchment paper and oil the sides.
Combine flax and water and set aside.
In a bowl, whisk together the oil, sugar, and vanilla.
Add the flax mixture and whisk for 1 minute more.
In another bowl, combine cocoa powder, flours, baking powder, and salt, stirring well.
Pour liquid mixture into the dry ingredients and stir until everything is combined.
Add 3/4 cup vegan chocolate chips and stir until just distributed.
Put the batter into the prepared pan and spread it evenly.
Bake for 26-30 minutes. Do not overcook.
Remove from the oven and let cool for 15 minutes
Lift the brownies from the pan and let cool for 30 minutes more.
For the frosting
Add 2 cups powdered sugar and 3 tablespoons of almond milk and beat well with mixer.
Add peppermint extract and more sugar or milk until spreadable consistency is reached.
Spread over cooled brownies and top with 1/2 cup vegan chocolate chips.
Place in refrigerator for an hour to allow frosting to set.