Recently I catered a mostly vegan party and wanted some scrummy vegan brownies on the menu (who doesn’t like brownies aside from Boy O who doesn’t like chocolate?)
Now over the years I have tried many vegan or ‘healthy’ brownie recipes and was constantly disappointed with them either being labour intensive or simply not quite right, so I set about making my own. After lots of trial and (lots and lots) of error, I’ve finally created my own recipe, which still isn’t ‘quite right’, but is pretty damn good.
They were the star of my menu at the party and got lots of compliments and requests for the recipe so I challenge you to make them and let me know what you think!
Now, in my true signature style this is a lazy ‘bung it all in and mix’ recipe.
Firstly, pre-heat your oven to 175* and line a swiss roll tin with baking parchment.
Then, you’ll need:
150g coconut oil
90g pure cacao (I love Willies 100% Venezuelan Black but any will work fine)
170g wholegrain SR flour
180g coconut sugar
50g ground almonds
200ml soya milk (or any other milk substitute of your choice)
50g nuts, coarsely chopped (Daddy and I like walnuts but children can find them bitter, so I generally use pistachios unless the brownies are not for sharing with Petite People)
1tsp baking powder
1tbsp rose water
130g frozen raspberries
Step 1> Gently melt the cacao and coconut oil over a pan of simmer water, set aside to cool.
Step 2> Pop all ingredients EXCEPT the raspberries into a mixer and thoroughly combine. Add the raspberries and quickly mix for another minute (don’t be afraid of them breaking up).
Step 3> Fill the lined baking tray and pop the brownies into the oven for 30 minutes, turning halfway through cooking.
Step 4> Remove from the oven (use a skewer to ensure they’re fully cooked through – if it comes out clean when poked in then it’s ready) then allow to fully cool in the tin before removing and cutting into slices.
These are best eaten within a couple of days of making and are yummy hot or cold and in fact, are delicious the next day re-heated in the microwave for approx 45 seconds and served warm with coconut ice-cream.