Chocolate Brownies
Serves: 12-16
Ingredients
Topping
- 60g/2oz margarine
- 4 tbsp/60g cocoa powder
- 4 tbsp soya milk
- 160g/scant 6oz brown sugar
- 1 tsp vanilla essence
Batter
- ¼ cup apple sauce* OR 1 small banana, mashed well OR 1 small sweet potato
- 125g/4½ oz white flour
- 2 tsp baking powder
- 4 tbsp cocoa powder
- 100g/3½ oz caster sugar
- ½ tsp salt
- 120ml/generous/ 4fl oz soya milk
- 2 tbsp vegetable oil
*try to get apple sauce that is unsweetened or low in sugar – or reduce sugar in the recipe by 2-3 tsp
Optional:
- 50g/2oz chopped nuts, eg pecan, hazelnut or walnut – reasonably sized, not crumbs!
- 50g/2oz vegan chocolate chips – ready-made or just crunch up some dark vegan chocolate into pieces with a rolling pin
Instructions
- If using the sweet potato, peel and chop into small pieces. Steam until tender then mash to a purée and set aside. Otherwise use the apple sauce or banana. Meanwhile, pre-heat oven to 180°C/350°F/Gas Mark 4.
- Grease a good quality non-stick cake tin - 20cm/8in square - then cut a piece of baking parchment to cover the base. (Use a pencil to draw round the base of the cake tin to get the correct size.)
- Make the topping first: combine topping ingredients in a saucepan. Slowly bring to boil and simmer for a minute, stirring well. Remove from heat and place in a bowl of cold water to reduce the temperature. Beat with a fork to thicken and cool then add vanilla essence. Set aside.
- To make brownie batter: combine sifted flour, baking powder, cocoa, salt in a bowl with the nuts and choc chips.Into this batter mix, stir in the soya milk, sweet potato purée, banana or apple sauce and oil. Mix well.
- Spread batter evenly inside the cake tin with a palette knife – it is fairly stiff – then pour the topping over evenly.
- Bake for 30 minutes. Insert a sharp knife or toothpick into the centre. If it comes out clean the cake is ready – if not, return to the oven for another 5 minutes or so. Leave to cool then cut into 12 or 16 squares.
Source: veganrecipeclub
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