Just had to get that initial excitement out, ok let’s carry on.
Brownies are certainly up there, at least in my book of indulgent dessert favourites, so I thought I would share an easy, fudgy yet cakey-topped recipe that also checks all the “healthy-ish” boxes: Vegan, dairy free, gluten free, refined sugar free.
Unlike Coco Chanel’s rules for accessorizing, the rule of thumb for brownies is: more is better, when in doubt chuck another thing either in or on! Nuts, more chocolate chips, caramel, peanut buttery bits,crunchy crispy things, you name it, you chuck it! You can add whatever you want to this recipe – I love a bit of peanut butter caramel or mint choc chip ice cream!
For my brownie base this has been the most foolproof and yet delicious brownie recipe since my vegan journey began. It is also both friend and family approved.
As are all the best recipes, this is a one bowl stop shop. Start off with the melty bits and then keep adding everything into the same bowl, mix and you’re done 🙂
Let me know if you try this and what your ultimate brownie add-on is? I am always intrigued, and occasionally horrified, to hear what others deem as the best brownie bud.
I thought I’d add a quick step-by-step picture recipe thing, because I think it’s helpful, particularly for any of my fellow brain-foggy people 🙂
Makes 12 brownies
100g Dark Chocolate (I used Green & Black’s 70% – no refined sugar)
150g Cashew Butter
250g Maple Syrup
2 tsp Vanilla Extract
1/4 tsp Salt
130g Gluten free flour ( I used Dove’s Farm)
1/2 tsp Baking Powder
- Preheat the oven to 180 C.
- Melt your chocolate and cashew butter*.
- Once melted, add in maple and vanilla extract and whisk or mix together.
- Add in the flour, baking powder and salt.
- Mix again until well combined – takes less than a minute with an electric whisk.
- Spoon mixture into a lined baking tin – mine is approx. 22 x 22cm.
- Bake on the middle shelf and check with a knife after 15 mins* – I baked mine for 17-18mins.
- Let them completely cool, they need to be left to gel together properly (I know it’s hard but i promise it’s worth it!)
You should end up with the perfect mix of a slightly cakey top and beautiful fudgy, chewy bottom 🙂
Brownies are also perfect for freezing, just wrap them up and they can be stored in there for weeks. then defrost them for 30 minutes to an hour and they’re just as lovely as when first baked.
*I used a make-shift bain marie: I set my mixing bowl over a bowl filled with hot water from the kettle – easier and less likely to burn myself!
*The knife should come out clean or with a tiny bit of brownie on the bottom, you want the bottom half to be fairly fudgy! If you like fudgey brownies of course, if not bake for a little longer!
Nutritional info: 220 calories per brownie