I find these brownies easier to make than normal ones. They are less temperamental and turn out great every time.
Ingredients:
200g dark chocolate
170g self-raising flour (you can use gluten free)
180g brown sugar
3 teaspoons cocoa powder
Pinch of salt
5 tablespoons sunflower oil
230ml soya milk
I had these brownies for the first time in a small café on a day out in York and I was so shocked that it was a vegan recipe, that I begged the café to give me the recipe.
Start by melting the chocolate in a bowl over a pan of simmering water. Make sure that you continue to stir it as it is melting, to prevent the chocolate from burning. Once it is almost all melted, take the bowl off the pan of water and keeping stirring. The chocolate will continue to melt. Then put it to one side.
Put all the other ingredients into a large bowl and mix together with a large wooden spoon. Then add the melted chocolate and mix again quickly. If the soya milk is too cold, it will make the melted chocolate go solid again before everything is mixed together, so it is important to mix quickly, making sure all the flour is well blended, to prevent the brownies going dry.
Bake in a square brownie tin, around 20cm x 20cm, which has been lined with baking paper, for 20 minutes at 180 degrees. As all ovens are different, check them after 17 or 18 minutes. Leave them to cool in the tray before you cut them up.
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