Seriously, these are so good you will never go back to a boxed brownie mix again. These vegan brownies are easy to make, perfectly fudgy with rich chocolate flavour and gorgeous shiny, crackly crust we all love! A total crowd pleasing and homemade recipe.
Plus, they are made without black beans or avocado, just good old fashioned brownie ingredients that you can't even tell are vegan. Can be made gluten-free
Ingredients:
- 160g plain flour, or gluten-free flour if use
- 60g cocoa powder
- 1 tsp instant espresso powder, optional
- ½ tsp salt
- 250g sugar
- 120g vegan butter block
- 120ml non dairy milk
- 150g dark chocolate, finely chopped
- 3 tsp vanilla extract
- 85g chocolate chips
Method:
Preheat the oven to 180ºC/160ºC for fan assist oven. Grease a 20cm square cake tin and line with a baking paper.
Sift together the flour, cocoa powder, expresso powder and salt.
Place the butter, sugar and milk in a pan over a low heat. Stir until the butter is melted and the sugar is fully dissolved. It should be hot but not yet boiling.
Remove the pan from the heat and add the vanilla extract and chopped chocolate. Stir until the chocolate is fully melted.
Add the sifted dry ingredients and stir until fully combined. Gently stir through the chocolate chips, don't mix too much at this point as you don't want them to melt into the batter.
Transfer the batter to the prepared tin and spread it level. Bake for about 20 minutes until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean they are over-done so be careful not to leave them in too long.
Leaves the brownies to cool completely in the tin before slicing them. Store in an airtight container at room temperature.
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