These are my go-to brownies. Rich, full of chocolate and nuts, a bit of fudge and a bit of chew. They are not something I make often, as they are very sugar-loaded, but now and again, a treat is needed either to share for a celebration, to cheer up, or to reward. Or all of the above.
With the lifting of the rules on seeing people, I thought this was the dish to share when I visited a friend.
The secret of this recipe is there are no eggs or dairy, so they are perfect for my friend who lives a plant-based life.
Plant-based chocolate is readily available at most major supermarkets.
My go-to chocolate for cooking for me is 78% Lindt, which is vegan-friendly by accident. For the chocolate buds, I use the Sweet Willian brand that is at Woolworths and my local independent supermarket.
These brownies keep well at room temperature, so this week, I’ve got sugar and chocolate to keep me going. I hope you enjoy them as much as I do.
PrintChocolate Brownies
- Prep Time: 15 mins
- Cook Time: 20 – 35 mins
- Total Time: 35-45
- Yield: 24
- Category: Baked goods
- Method: Baking
- Cuisine: Traditional
- Diet: Vegan
Ingredients
1 tsp baking powder
1/2 tsp salt
240 g just boiled water
85 g unsweetened dark vegan chocolate (I use Lindt 78%), finely chopped
70 g Dutched Cocoa powder
100 g vegetable oil (I used grapeseed)
1 1/2 tsp instant coffee
1 tbsp vanilla extract
480 g sugar
85 g bitter/semi-sweet chocolate bits (I use Sweet William)
80 g roughly chopped walnuts
Instructions
Pre-heat oven to 175 C non-fan (160 C fan forced). Line a 33 cm x 23 cm baking tray with double layer of foil or baking papers with sides extended. Grease the inside if using foil.
In a medium bowl, mix flours, baking powder and salt to distribute the baking powder through the flour. Set aside.
In a large bowl add just-boiled water, finely chopped chocolate, cocoa powder, oil, instant coffee and vanilla. Mix well with whisk until chocolate is melted.
Using a rubber spatula, stir in sugar till fully combined.
Add chocolate bits and chopped walnuts and stir to incorporate. Spoon into the prepared baking tray and level top.Â
Bake in preheated oven for 20 – 25 minutes for a fudgy centre with a crunchy top, longer if you like a more baked brownie.
Allow to completely cool in the baking tin (several hours,) then cut into serving squares and enjoy.Â
The brownies keep well at room temperature for 4 -5 days.
Keywords: vegan chocolate brownie, plant-bade choc brownie