Recipe: Vegan Pecan Chocolate Brownie - Sysco
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Recipe: Vegan Pecan Chocolate Brownie

February 14, 2020
POSTED IN Blog

“Because veganism has become so popular now, it’s very important that hotels, restaurants and cafés have a tasty vegan option on their dessert menu.” – Matthew Matthews, Bakery and Pastry Specialist at Sysco.

Providing sweets, cakes, and pastries that don’t rely on a variety of dairy products to make can be a tricky task, even for the most talented chef. Step forward the vegan pecan chocolate brownie, complete with vegan chocolate mousse and served with non-dairy blueberry ice-cream!

A wide range of vegan products are pulled in here to create this dish, from vegetable margarine and pecan nuts to oat milk and even tofu – it’s the perfect showcase to what smart vegan baking can achieve, and your customers are sure to appreciate every bite.

70% Dark Chocolate Brownie Ingredients

  • 450 g 70% dark chocolate (ct967)
  • 140 g chickpea juice (pu347)
  • 400 g caster sugar (Sg179)
  • 230 g veg margarine (z529004)
  • 4 tbsp vanilla extract (t962)
  • 190 g Miller’s Best Self-Raising Flour (490050)
  • 60 g cocoa powder (R92)
  • 2 tsp baking powder (35023)
  • 50 g pecan nuts (Nu107)
  • Vegan non-dairy blueberry ice-cream (491447)
  • Finishing sugar (T197)

Vegan Chocolate Mousse Ingredients

  • 600 g Blue Dragon Firm Silken Tofu (127135)
  • 200 g 70% dark chocolate (ct967)
  • 40 g agave syrup (4915)
  • 60 g Alpro Oat Milk (dy519)

Chocolate Gray Garnish Ingredients

  • 150 ml of water
  • 300 g sugar (sg179)
  • 200 g 70% dark chocolate (Ct967)

70% Dark Chocolate Brownie Method

  1. Melt chocolate in a bowl
  2. Whisk the chickpea juice with 200 g of sugar until firm and foamy in a mixer.
  3. Beat the butter and sugar together until smooth, add in vanilla.
  4. Add the firm fluffy chickpea foam/ cooled melted chocolate and mix until well combined.
  5. Sieve the flour, baking powder and cocoa powder together.
  6. Fold in the above dry ingredients to the wet mix. Be careful to not over mix.
  7. Pour mixture into a greased baking tray/ mould, smooth the top with a spatula.
  8. Bake for 25 mins approx. at 160°C.
  9. When baked allow to cool before portioning to the required size.

Vegan Chocolate Mousse Method

  1. Melt the chocolate in a microwave dish.
  2. With a stick blender combine the tofu and maple syrup.
  3. Add the melted chocolate and blend until smooth.
  4. Transfer to a bowl and refrigerate for an hour approx. to set.

Chocolate Gray Garnish Method

  1. Bring the sugar and water to 160°C on a sugar thermometer – remove from heat.
  2. Slowly drop in the chocolate chip and keep stirring to form a clay effect texture.
  3. Spread out on parchment paper and allow to cool fully.

Assembly and Plating

  1. Cut Brownie to the required size.
  2. Using a piping bag and nozzle, pipe on top of brownie slice.
  3. Use red currents to garnish.
  4. Sprinkle with finishing sugar.
  5. Put a chocolate strip on a plate and place brownie portion on it.
  6. Scoop vegan non-dairy blueberry ice-cream on top of chocolate clay.

For more recipes from our team of experts, click here.

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