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.

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.

 

Recipe: Unbelievably lazy banana pancakes (vegan-friendly)

Let me rephrase, banana pancakes for unbelievably lazy people. Woo! I don’t know if I can even call this a recipe because they turn out different (differently?) every time, but they usually satisfy my bananary cravings. I have literally had them for breakfast before, cheekily doubled the recipe for dinner and they have definitely made me too full once or twice when I’ve eaten them for dessert and probably shouldn’t have had that earlier second helping of rice.

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You can do whatever you like with these: I’ve had them with fresh or stewed berries before, added a bit of yoghurt or (impatiently) let a square of dark chocolate melt on top – err yum! You could totally throw in some toasted nuts, dessicated coconut, fro-yo! Aaaaanything.

Makes 3 small pancakes – suitable for a second breakfast or dessert after a light (or, in my case, any) dinner.

Ingredients

  • 5 tbsp self-raising flour
  • 4 tbsp milk
  • 1 ripe banana (I like to keep it partially unmashed. I mean I would never say no to some caramelised banana chunks. Or sometimes, when I’m feeling really bananary, I mash about 3/4 and rip up the rest into the mixture.)

Method

  1. Mash the banana.
  2. Mix in the milk.
  3. Fold in the flour.
  4. Fry, pressing down a little, a little oil (coconut oil is the best because I love the nutty fragrance it gives!)

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Love a good healthy but actually nice tasting plate of food!

I know they don’t look like the fluffiest stack of pancakes with an action shot of maple syrup being drizzled over and the (in my opinion) not-always-called-for rashers of crispy bacon sat on top, but number 1: I don’t think they particularly need any sweetener if your bananas are ripe enough and you have some nice accompaniments with it. And number 2, you’re just gonna have to bear with me and my amateur picture-taking skills until I become a pro at using my currently under-achieving DLR, which isn’t fulfilling its full potential at the moment.