Katy shares an irresistible recipe for vegan brownies, perfect to share with your housemates to get you through autumn term.
I made these brownies yesterday and today they are almost all gone. Oops. I think this is one of my favourite brownie recipes EVER: the texture is amazing. Even better when you warm it through and pair with (vegan) ice-cream. All credit goes to Melissa Morgan. This recipe and many more wonders can be found in her book, Ms Cupcake – The Naughtiest Vegan Cakes In Town!
Makes 15- 24 brownies
Ingredients
- 1tbsp ground flaxseed
- 3tbsp of lukewarm water
- 250g (2 cups) plain flour (or for GF brownies, a GF plain flour blend + 1/4 tsp. xanthan gum)
- 60g (½ cup) cocoa powder
- 300g (1 ½ cups) caster sugar
- 100g (½ cup) brown sugar
- ½ tsp baking powder
- ½ tsp salt
- 100ml (⅓ cup + 4tsp) soya or rice milk
- 280ml (1 cup + 2tbsp) rapeseed or other light flavourless oil
- 1tbsp vanilla extract or essence
- 150g (¾ cup) dairy-free chocolate chips or bar broken into pieces
Did you know? Flaxseed and Linseed are the same thing. Whatever it’s called, try to buy it pre-ground to save you the hassle.
Tip: If you don’t have any brown sugar to hand, just increase the quantity of caster sugar to 400g (2 cups).
Method
1. Liberally grease, or line with parchment paper, a 33cm x 23cm (13” x 19”) cake tin and preheat the oven to 180oC/350oF/gas 4.
2. In a small bowl, whisk the flaxseed with 3 tablespoons of lukewarm water. Set aside for 10 minutes.
3. In a big bowl, mix together the flour, cocoa, caster sugar, brown sugar, baking powder and salt.
4. Once combined, add 120ml (½ cup) water, the milk, oil, vanilla and the flaxseed mixture, stirring together until thoroughly combined.
5. Spoon the mixture into prepared tin and sprinkle the chocolate chips across the top of the batter. Feel free to add nuts, coconut, dried fruit or whatever else turns your crank!
6. Bake for about 20 minutes (these brownies are meant to be gooey, so resist the urge to leave them in the oven for longer).
7. Remove from the oven and cool in the tin on a wire rack. Leave the brownies in the tin even after you’ve cut them and wrap them in clingfilm (or a wax wrap if you have a big one!) to retain the moisture.
You can store them, covered, at room temperature for 1 week.
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