Recipe: Finally-got-them-to-be-fudgy vegan brownies

Woop woop *pulls on party popper* *twirls noisemaker* *blows into those party whistle things*

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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

Ingredients

  • 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

Method

  1. Lightly grease your tray.
  2. Preheat to (the good old) 180°C.
  3. Melt chocolate over a ban marie and leave aside to cool.
  4. Blitz avocado until smooth and sieve to get rid of lumps.
  5. Large bowl – add avocado, oil and vanilla.
  6. Measure coffee and add milk to cool it down. Add to the bowl.
  7. Large bowl – measure dry.
  8. Add wet to dry.
  9. Fold in melted chocolate.
  10. Add an extra splash of milk if it’s uber thick but it should be quite thick.
  11. 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

  1. Blitz and sieve avocado.
  2. 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.

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