The Kawaii Bunny

A Place for Cute Adorable Food & Things

Pansy Salted Dark Chocolate and Pistachio Brownies – Organic & Vegan

on June 17, 2015

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Since joining Roller Derby well over 3 years ago now; I always found having a personal goal to “catch” one of the higher ranked skaters was the best way for me to improve my skills. Of course this meant I picked someone that was always just out of reach, no matter how hard I kept pushing. Finally, after several hours of hard work I feel as though I “caught” her the last couple times we skated together. Of course like any good sad ending; she is moving away. Which means I have to pick a new “target” and start all over once again. This is probably a good thing, but since I have really come to enjoy skating with this gal all at the same time it will be lonely too for awhile.

Which is how I ended up making these pretty treats! She had a going away BBQ, and like the good girl I was raised to be I brought over a dish of my own. Trying to accommodate all the guests I knew were coming; I tried to make something less sweet and more decadent that was organic and vegan friendly. Personally, they weren’t exactly what I imagined they would be. They were a bit more cakey, and while I was going for a salted dark chocolate taste I would have probably used 50% Cocoa Chocolate instead of %70 to make the ganache frosting. Since these were still a big hit with most of the taste buds in the room, and absolutely beautiful I thought I’d share this recipe anyway. I hope you enjoy making them!

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Pansy Salted Dark Chocolate and Pistachio Brownies

Brownies -Makes 36 Pieces 

1 Cup Flour
1/2 Cup Cocoa Powder
3/4 Cup Berry Granulated Sugar
1 Tsp Baking Powder
1/4 Tsp Salt
1/2 Cup Unsweetened Apple Sauce
1/4 Cup Unsweetened Almond Milk
1/4 Cup Sunflower Oil + 1 Tbsp to Coat Pan
1/4 Cup Maple Syrup
1 Tsp Vanilla Extract

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Blend flour, cocoa powder, sugar, baking powder, and salt together in a bowl and create a well for the wet ingredients. Pour in apple sauce, almond milk, maple syrup, vanilla, and oil and mix until the batter just comes together. Pour into a 8×8 baking pan that has been coated with oil and bake at 350 for about 30 minutes. If your brownies turn out like mine which I am almost sure they will you will notice it looks more like a cake, even after you let it cool for 30 minutes. So to make them more brownie like, and to have a nice flat surface to decorate I took a cutting board and literally compressed the “brownies” back down into the pan.

Ganache

150g Unsweetened Chocolate or Semi Sweet Chocolate
1/2 Cup Almond Milk

IMG_9075I strongly suggest actually using a bakers chocolate for this because that’s what I learned over the years of having internet. First chop chocolate into smaller pieces so melting happens quickly. Put in a metal bowl with milk and place over a boiling pot of water. Mix until well combined and the chocolate looks glossy. Pour over cooled brownies and spread evenly; this will thicken up as it cools and make almost like truffle topping.  

Decoration

1/2 Cup Salted Shelled Pistachios – Chopped
8-10 Pansies
Powdered Sugar & Water to Candy Petals

Before the Ganache cools completely sprinkle pan with pistachios evenly; let it set until firm. Cut into small 1 x 1 squares. Finish decorating with flowers. I broke up some of my flower heads so that I could put one petal on each brownie bike; this also made it easier to candy them. To candy the petals I literally made a paste of sugar and water and rubbed it into the petals as these were vegan; and I couldn’t use eggs whites to stick granulated sugar. I then placed them on a non stick surface and let them dry before placing them on my brownie squares. 

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