Recipe: DIY Fudgy brownie mix

If you’re looking for an instant brownie fix after a long, tiresome day; you’re losing faith in humanity; questioning your purpose on this planet but also don’t want the sickly sweet store-bought mix which contains who knows what in it, then this recipe is for you. (To be fair I was actually surprised that I recognised most of the ingredients in Betty Crocker’s mix so Go you guys, but I mean “flavouring” – you could be a little less vague).

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If you know your brownie, you know that the melting of butter and chocolate is usually what gives it the rich, fudgy centre that you non-cakey-brownie fans crave. Because of this, it’s a bit of task getting that same texture for when you just want to throw a tray in the oven with minimal to no effort – no bain maries, no microwaving, no chocolate-stained sponges in the sink. In this recipe, it is not made dry or less chocolatey by the cocoa powder and is still rich with flavour/not greasy from the oil.

I’m super proud of this one so I hope it brings all the chocolatey baked goodness you need, on one of those days when you get home and need affirmation from a fudgy square of brownie.

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I really don’t like it when there aren’t any photos of what the recipe claims to be (I didn’t manage to snap a shot of them before they were given away) so I’m sorry, but please do trust me on this one! Fudgy, a little gooey in the centre, not too sweet, rich and chocolatey.

Recipe for Brownie Mix

Makes: 2 batches – 8 generous squares each

Ingredients:

~ 30 g milk chocolate

~ 30 g dark chocolate

120 g cocoa powder

160 g caster sugar

220 g light brown soft sugar

240 g plain flour

 

a pinch of salt

Method:

  1. Shave/Chop chocolate using a sharp knife.
  2. Blend in a food processor until fine.
  3. Whisk the rest of the ingredients and place in a storage container.

Recipe for Brownies

Makes: 8 squares or 12 smaller brownies

Need: 23 x 13cm (aka 9 x 5″ / 2 lb / 900 g) loaf tin*

Ingredients:

10 tbsp flavourless oil

2 eggs

Half DIY brownie mix made above (mine came to about 405 g)

Method:

  1. Preheat oven to 180°C.
  2. Grease loaf tin with oil.
  3. Measure out dry mix – getting rid of bigger lumps with the back of a spoon.
  4. Add oil and eggs.
  5. Use a spoon to mix until just combined.**
  6. Bake for 15-19 minutes.***

Notes:

* You of course don’t need this exact size but you might achieve a different texture if baked in a different tray – so be extra careful with timings when baking!

** Overmixing is not good. It will either aerate the mixture, making it cakey, or over-work it, making it dense and stodgy. As I said, not good.

*** Always bake for less time initially ’cause you can’t undo it once the oven has done its thing. It’s different for each one and  depends how cooked you like your brownie. If you like it like my sister, fudgy and a little undercooked/gooey in the centre, I went for 18-19 minutes 🙂

P.S. It works as a gift too!

 

Recipe: Like, the best gluten-free banana pancakes ever

I’m not gluten-free and definitely not vegan (I mean, have you not heard of pork belly) – so why are all the recipes I post annoyingly “vegan-friendly” or “gluten-free”?

I just want to post all the things worth sharing ok so get off my back. (Yes, I am actually talking to my own judgmental voice in my head rather than all those other people in the universe who so passionately care about my opinions). Because vegans usually have to deal with a lot of hidden avocado and the tinge of coconut in everything they taste. And gluten-free stuff (in my experience anyway) is either dry, heavy or stodgy (not exactly things you find yourself craving). So if I come up with something which doesn’t taste like the food restrictions you’re reminded of every morning, lunch time, afternoon tea-break or dinner then I’m sorry, I just have to post it.

Oh and (as all of my family know after being exposed to my, I’m sure, non-irritating rants about clean eating fads) I am definitely not promoting all this vegan and gluten-free dieting that people are doing for no apparent reason. Fortunately for you, I will not bore you with my ramblings today (perhaps another day) and will start typing up the recipe..

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Quick note: recipe vibe = crazy-quick/filling/not unhealthy/satisfying breakfast or dessert which you honestly don’t want to cover up with any syrup, chocolate or anything else that may detract from the natural sweetness and flavour of the Great Banana. I usually pour the whole mix into a small pan to make one GIANT fluffy pancake which can’t help but put me in a good mood in the morning.

So please PLEASE don’t be deceived by the pictures because I really just added the garnishes for decoration and eye-candy.

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Serves 1

Ingredients

1 egg

1 ripe banana

about 4 tbsp gluten-free self-raising  flour

Method:

  1. Mash up the banana.*
  2. Add the egg and whisk it all with a fork.**
  3. Mix in the flour. ***
  4. Fry in a pan on a low heat (wait a while until bubbles appear so you don’t end up witth raw batter) and until golden brown.

Notes

*the riper it is, the smoother you want it. If it’s not very ripe, make sure you leave large chunks of it unmashed, otherwise it won’t be sweet enough.

**the more time you have to whisk, the lighter your pancakes will be 🙂

***until thick lava-like consistency (although it really doesn’t matter too much. If you find out it’s too runny in the pan, it just means it’ll look a bit weird and people will start wondering what the hell you have on your plate but it’ll taste just as good so don’t sweat it.)

Woah.

I need to stop raving about this..

When asked what surprised him about humanity the most, the Dalai Lama replied:

“Man. Because he sacrifices his health in order to make money. Then he sacrifices money to recuperate his health. And then he is so anxious about the future that he does not enjoy the present; the result being that he does not live in the present or the future; he lives as if he is never going to die, and then dies having never really lived.”

I can’t even.

Just..

Powerful/Going to have to frame this.

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.

Recipe: Light, fluffy blueberry and coconut muffins (vegan or non-vegan)

Unexpected 6.30am baking two days before my three (and final) exams of uni? Yep. And the result.. blueberry and coconut-y muffins! Vegan-friendly.

I feel like my recipes are really considerate of vegans. They’d like totally not bully them at school. I mean not that I ever got bullied, but kids can be so mean. My muffins aren’t. You should try them out.

Makes 8 small muffins

Ingredients

  • 160 g self raising flour
  • 1 tsp baking powder
  • 25 g dessicated coconut
  • 60 g sugar (50 g if having them with icing – picture below)
  • 120ml milk
  • 1 tsp apple cider vinegar
  • 80 ml oil
  • Vanilla
  • Chia seeds
  • Blueberries

Method

  1. 180°C.
  2. Measure the milk and add the vinegar. Wait a bit until it thickens a little (or at least when there’s obviously been some kind of change. If nothing happens, add a little more vinegar.)
  3. Measure the dry.
  4. Add the oil, vanilla and milk mixture.
  5. Fold in the blueberries.

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Notes:

  • Use this basic muffin recipe and make them whatever flavour you fancy! Lemon and lime, raspberry and milk chocolate, cinnamon sugar!
  • I just threw some chia seeds in there because they were lying around. Not necessary and not trying to make these all superfoody – I just like their squeakiness!
  • No need to toast the coconut for the inside of the muffin, but please do brown them a bit in a pan if sprinkling them on top! Not giving them toast is like not melting cheese that’s on a pizza.