Yes, I know, I’ve posted brownie recipes before (try here and here) but I swear these are my best brownie effort yet. I combined the best elements from two of my favourite brownie recipes and this was the result. It doesn’t even contain any plant milk. None. What. So.Ever.
Texture is so important with brownies and I’ve been striving to find that perfect dense fudginess. With these brownies I really think I’ve cracked it. The fact that they are painless and full proof to make is just a bonus.
You know that episode in Nigella Kitchen where she casually whips up a batch of brownies for her daughter’s bake sale? Well this is my go to brownie recipe I can imagine nonchalantly rustling up for my own (imaginary) daughter when she springs the school bake sale on me last minute.
Now that I’ve let you into the somewhat weird workings of my mind I shall leave to get on with trying out this brownie recipe for yourself.
vegan fudgy brownies
1 cup plain white flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/4 cup date syrup
1/4 cup agave syrup
1/8 cup maple syrup
1/8 cup sweet freedom
1/4 cup apple sauce
1/4 cup oil
1/4 cup water
optional add in’s
vegan choc chips
walnut pieces (recommended)
Pre-heat the oven to 175 degrees celsius/350 fahrenheit.
In a large bowl combine all the dry ingredients (flour, cocoa powder, baking powder and salt) – no need to sieve.
In another bowl whisk together the sweetener/syrups, apple sauce, oil and water. It may be sticky to begin but eventually it will be pourable.
Add the wet ingredients to the dry and mix together using a spatula (my preference). Add the choc chips and walnuts and carefully fold in ensuring not to overwork the mixture.
Pour into a prepared, lined tin and bake in oven for 25minutes.
Remove from oven (the brownies should look glossy) and allow to cool before cutting into small bite size pieces. I dusted them with icing sugar because they looked prettier that way and I was serving them for lunch with a friend so appearance mattered – you can totally not dust them.