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).


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.


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


~ 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


  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*


10 tbsp flavourless oil

2 eggs

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


  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.***


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

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


  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: Chocolate and orange cake

Yet another recipe that’s vegan. I’m sorry for all the dairy-, egg-less recipes. I’m really not vegan.. she says, assuring the probably 3 people reading this who sleep under the same roof as her, who don’t need an explanation of her everyday over-thought actions let alone her dietary habits. Yes, my family. Hey guys. I hope you (three) are not put off by the vegan friendliness of my recipe posts but they’re usually the recipes I want to share the most, because despite all the cartons of soya milk and quinoa sweet potato salads around every corner you turn, it’s rare to find vegan baked goods that either don’t taste overly sweet or too bland; isn’t covered in icing or not covered with enough to hide that questionable flavour you’re tasting; or a stodgy brownie which doesn’t seem to taste like anything even though you know there were bountiful ingredients shoved in that mix to try and replicate the texture of a regular brownie. IMG_1009 If you’ve baked anything vegan at all, you know the best way is to name what you’ve made after it comes out of the oven/freezer/fridge – vegan things don’t usually taste like it’s dairy friend, but why would it! It’s made of different ingredients which have a different flavour, texture and look to them. And although I firmly believe that there are definitely recipes out there that can totally and utterly better some dairy equivalents I’ve tried in cafés (try this), there should be no expectation for it to taste EXACTLY the same as a butter- and egg -filled one you remember trying back in the day that tasted oh-so good.

IMG_1019 One of my sisters – aka reader number 2 – is allergic to dairy and egg so I’ve come to really like experimenting and testing recipes to finally be able to post fool-proof ones that either taste just as good or, even, better than the dairy alternative; is a lighter version of one of those recipes that seems like its main goal in life is to incorporate all the cream, chocolate, eggs, cream cheese and butter possible into one bite; satisfies a certain sweet craving; or is just downright delicious to eat.

Anyway, this cake is crumbly, chocolatey and satisfying and I hope you like it as much as I do.

Makes a 1-layer cake


  • 190 g self-raising flour
  • 170 g caster sugar
  • 80 g cocoa powder
  • 1/2 tsp salt
  • 240 ml warm water
  • 1 tsp vanilla
  • 160 ml canola oil
  • 1 tsp apple cider vinegar
  • zest of 2 oranges


  • 8 tbsp margarine (110 g)
  • 12 tbsp icing sugar (80 g)
  • zest of 1 orange (use a fine grater


  1. Preheat oven to 180°C.
  2. Line the bottom of a 20 cm spring form cake tin and grease the sides with marg.
  3. Mix dry in a largish bowl with a fork.
  4. Measure and add the wet into the dry, mixing with the fork – making sure you get all the flour from the bottom.
  5. Bake for 25 – 30 mins.
  6. Cream all the icing ingredients together making sure there are no lumps.
  7. Spread icing onto cake when it’s cool and enjoy!

Recipe notes:

  • I couldn’t get my hands on a better grater (which is why it looks like I accidentally tipped some carrot shavings into the butter icing) but use a fine grater for better flavour and texture when making the frosting.
  • The cake cracks quite easily so be careful when transferring – also, divide the batter into 2 smaller tins and sandwich together if you want to make more of a birthday cake (rather than halving a larger one).
  • The butter icing is totally unnecessary (just add about 10 extra grams of sugar to the batter) but if you do choose to add it, it is fairly sweet so you won’t need to spread all that the recipe makes on/into the cake 🙂
  • And remember you can use any flavourless oil (e.g. rapeseed)