The perfect brownie is a bit gooey, very chocolatey but not too sickly-sweet.
I took inspiration from this amazing recipe on veganbaking.net and trust me when I say, if you offer these out to people, they won’t be around for long.
They’re so super delicious – it took all my strength not to eat all of them in one go.
I N G R E D I E N T S
3 ‘eggs’ – I use Organ No Egg
224g plain flour
1⁄4 tsp baking soda
7 tbsp cocoa powder
200g dark chocolate – broken into small pieces
3⁄4 tsp sea salt
60ml of boiling water
190g caster sugar
80g vegan butter
11⁄2 tsp vanilla extract
M E T H O D
- Preheat the oven to 180 degrees celcius.
- Make up the ‘egg’ mixture and leave to go gloopy whilst continuing with the other steps of the recipe.
- Mix the flour and baking soda together in small bowl.
- In a large mixing bowl add the cocoa powder, chocolate and sea salt. To this, add the boiling water and make a paste. Make sure the majority of the chocolate is melted, but not completely – as this will give the brownies lovely chocolate chunks.
- To this, add the sugar, butter, vanilla and ‘eggs’. Mix everything together until you get an even texture.
- A tablespoon at a time, add the flour mixture to the chocolatey paste and completely mix this in before adding the next spoonful.
- The mixture will get thick and you may need to start using your hands towards the last few spoonfuls of flour to the mixture.
- Once complete, add the brownie mixture to the moulds or trays you’re using – being sure that they’re greased if they’re not a silicone mould.
- Bake these for 20-25 minutes, until the brownies look completely cooked.
- Once they’ve come out of the oven – this is the hardest part – you need to wait for 1 hour before eating. This allows the brownies to harden enough to be taken out of the moulds, but keeps them nice and gooey on the inside.
I’d love to know if you make these brownies and what your thoughts are on them, I bloody love them and can’t wait to make them again soon.