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!

 

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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.