Daisy Lane Bakery TIger Nut Milk Brownies
If you’re curious about Tiger Nuts and want to find out more about them, here is my official @tigernutsusa referral link: https://tigernutsusa.com/collections/all-products?aff=259
RECIPE
Servings 16 small squares| Prep Time 20 min| Total Time 1 hour
INGREDIENTS
1 T Bob’s Red Mill Egg Replacer
1/3 cup plus 1 T unsweetened homemade Tiger Nut Milk (I used Organic Premium Tiger Nuts from @tigernutsUSA; use this LINK for my Tiger Nut Milk recipe https://www.daisylanebakery.com/home/tiger-nut-milk)
1/4 cup Tiger Nut Oil (I used @tigernutsUSA Tiger Nut Oil)
1/4 teaspoon fine pink himalayan salt
1 teaspoon pure vanilla extract
2 T apple sauce
1 T strong brewed coffee
½ cup white sugar
¼ cup light brown sugar
60 g Unsweetened Cocoa Powder (approximately 1/2 cup + 1 T)
1/4 tsp baking soda
1/4 tsp baking powder
60 g all-purpose flour (approximately 1/3 cup)
1/2 cup Guittard {46%} Semisweet Chocolate Baking Chips
DIRECTIONS
1. Preheat oven to 350 degrees F.
2. Line a 8” x 8” baking pan with parchment paper.
3. In a medium bowl, combine the 1 T of egg replacer with all of the Tiger Nut Milk and mix thoroughly. Let sit for 1-2 minutes to thicken.
4. To the mixture, add the Tiger Nut Oil.
5. Add the salt, vanilla extract, applesauce, and the coffee and mix with a fork.
6. Add the white sugar, the light brown sugar, and the cocoa powder and mix well.
7. Add flour and semisweet chocolate chips, and stir until completely combined.
8. Scrape brownie batter into parchment lined pan.
9. Place about 15-20 chips on top of the brownie batter, pressing them down gently so that they stick into the batter.
10. Lightly sprinkle some pink salt over top.
11. Place pan in oven for 15 minutes. You may even think they are not done, but take them out of the oven and let them cool in the pan for 20 minutes.
12. When 20 minutes has passed, remove the parchment paper with the brownies from the pan to further cool . Place the brownies on a rack and in the refrigerator to cool before cutting.
