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Fudgy Vegan Chocolate Brownies

Chocolate Brownies

This is a very easy, straightforward recipe. Quite a few ingredients - some optional. It's fairly healthy too. The great thing with most vegan recipes is that you have all the ingredients weighed out - with the cake tin lined and ready to go, oven on - it's then just a question of mixing it all together quickly and getting it in the tin and then in the oven!
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Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 16 pieces

Ingredients
  

  • 225 g of Dark chocolate (75g chopped into small chunks and set aside) – Tesco’s brand is great – or LIDL too!
  • 200 g wholemeal self-raising flour
  • 2 flat teasps baking powder
  • ½ teasp teasp lo-salt or ordinary salt is fine
  • 80 g of Caster sugar I reduced it from 120g – this was easily sweet enough
  • 5 tbsps. 50g of cold pressed rapeseed oil
  • 370 g one small tin of Carnation Vegan Condensed Milk Alternative
  • 200 g of soya yogurt I used Alpro with coconut - reduce to 150g if using aqua faba
  • 10 g to 15g of cocoa nibs – optional ingredient but it adds a nice extra crunch.
  • 50 g ground almonds or almond flour
  • 50 g aquafaba - optional - see note if using this, reduce soya yogurt to 150g
  • 1 teasp instant coffee heaped

Instructions
 

  • Melt 150g of the chocolate in short bursts in the microwave in a large jug
  • thaw the aqua faba if using.
    50g of thawed aqua faba (chick pea cooking water)
  • whisk until stiff and around 400ml in volume
    the fully whipped aqua faba
  • Add the rest of the wet ingredients to the same bowl or jug, mix well and heat a bit more in the microwave to keep the chocolate liquid. Don't overdo it though - short bursts on medium power.
    mixing the wet ingredients
  • Mix (with an electric whisk preferably) so it is completely homogenous.
  • Add all wet ingredients to the dry ingredients along with the aqua faba and mix/whisk well with an electric whisk.
    part mixed wet & dry ingredients plus aqua faba
  • Fold in (or use the electric whisk on medium) 50g of chocolate cut into small pieces (and cocoa nibs if using). Keep back 25g to scatter on top.
  • Pour mixture into a grease proof paper lined smaller rectangular and deep Pyrex or metal dish/tray (26cm by 16cm)
    brownie mixture poured into a greased and lined pyrex oven dish
  • scatter the other 25g of chocolate pieces or mini buttons on top.
    brownie mixture with the extra pieces of chocolate ready to go in the oven
  • Cook at 160°C for 45 to 50 minutes
  • Check it’s done with a skewer – it should come out with no batter – but just a moist crumb. It will carry on cooking a little after you take it out of the oven anyway so not absolutely critical.
    the brownies fresh out of the oven
  • Lift out of the tray with the edges of the greaseproof paper and cool on a wire rack.
    the freshly cooked brownies cooling before cutting and storing
  • Cut when cooled with a sharp knife.

Notes

  • Allow to cool a few minutes in the tin.
  • Lift out with the edges of the grease-proof paper
  • Allow to cool another 10 minutes on a wire rack - still on the paper
  • Cover leaving some gaps to fully cool off - covering is to avoid it drying out too much.
  • When fully cool, cut with a very sharp knife.
  • It may help to wet the knife slightly to prevent it sticking too much.
  • Alternatively score lightly on surface whilst still warm and then finish cutting when fully cooled.
Keyword fudge, cakes, snack
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