The combination of sweet, rich, dark chocolate with a twist of spice in a fudgy brownie is delightful.
1/2 cup raisins
1 teaspoon instant coffee granules
1/3 cup water
1/2 cup hazelnuts (whole or chopped), lightly toasted
4 ounces semi-sweet chocolate or 2/3 cup chocolate chips, melted
2 tablespoons unsweetened cocoa powder
1 cup granulated sugar
1/3 cup vegan butter substitute
1/3 cup nondairy milk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/8 – 1/4 teaspoon cayenne pepper
1/3 cup dark chocolate chips
Oil and flour a 9×9 square pan and preheat oven to 350 degrees F.
Process the hazelnuts in a food processor until ground. Mixture does not have to be very finely ground.
Combine the raisins, coffee and water in a small bowl and microwave for one minute. You can also boil the mixture over the stove for one minute.
Add the mixture to the hazelnut mixture in the food processor and process until it becomes a paste. Mixture does not need to be completely smooth.
Combine the 4 ounces of melted chocolate with the sugar and vegan butter in a large bowl.
Add the nondairy milk, vanilla and vinegar.
Add the mixture from the food processor.
In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, salt and cayenne.
Add the dry mixture to the wet mixture and stir until combined.
Stir in the chocolate chips.
Spoon evenly into pan and bake for about 35 minutes, until the center is set. Cool, slice and serve.