Woop woop *pulls on party popper* *twirls noisemaker* *blows into those party whistle things*
Follow this recipe and you’ve got yourself a trayful of fudgy middle squares of brownie with edges that are a little cakey and chewier (Mmm).
Since writing this, I’ve actually found a much easier way of making the icing but have lost the back-of-an-envelope slash receipt on which I wrote down what I did 😦 ALSO I unexpectedly discovered another vegan brownie recipe worthy of attention and possibly a post (two good vegan brownie recipes may not be very exciting to the regular Joe but for someone a little too into her vegan baking – it’s a big deal OK.) Planning on writing a lil’ summin summin on those but for now, enjoy this gem!
Makes 12 squares
- 1/2 ripe medium avocado
- 60g dark chocolate (dairy-free)
- 120ml coffee (I used 1 tsp instant coffee but need to experiment for mocha-ry flavours)
- 170g flour
- 70g granulated sugar
- 65g dark brown sugar
- 35g cocoa powder
- pinch of salt
- 45ml oil
- 1 tsp vanilla
- 135ml dairy free milk
Ingredients for frosting
- 1 and 1/2 ripe avocado
- 55g cocoa
- a few squares of dark chocolate
- 1 tbsp coconut oil/melted marg
- 1/4 tsp vanilla
- pinch of salt
- 1 tsp coffee
- 7 heaped tsp icing sugar
- Lightly grease your tray.
- Preheat to (the good old) 180°C.
- Melt chocolate over a ban marie and leave aside to cool.
- Blitz avocado until smooth and sieve to get rid of lumps.
- Large bowl – add avocado, oil and vanilla.
- Measure coffee and add milk to cool it down. Add to the bowl.
- Large bowl – measure dry.
- Add wet to dry.
- Fold in melted chocolate.
- Add an extra splash of milk if it’s uber thick but it should be quite thick.
- Cook for 40-45 minutes. It’s fine if a skewer doesn’t come out clean but make sure it’s not still batter. Otherwise, it’ll be like eating batter.
Method for frosting
- Blitz and sieve avocado.
- Place back into blender and puree with the rest of the ingredients 🙂
P.S. I know the amounts for everything are a bit awkward – will bake this again at some point and adjust them so they’re more baker-friendly.