Fudgy vegan brownies

 

Published Oct 28, 2020

There is nothing like a super moist brownie on your tastebuds! If you have a problem with gluten, this recipe is ideal for you and the family. You can try this with a little crème fraiche or cream as a dessert – everyone will approve!

Serves: 12 brownies

Preparation Time: 10 – 15 minutes

Cook Time: 20 – 30 minutes

Rest Time:  30 minutes

Dietary: Vegan

 

Ingredients:

300g gluten free flour or all-purpose flour
50g dark cocoa
1tbsp baking powder
80g brown or caster sugar
½tsp sea salt
80ml cup coconut oil
400ml unsweetened almond milk/coconut milk
Optional: sprinkling of icing sugar

 

Method:

1. Begin by preheating your oven to 180°C/350°F/Gas mark 4.
2. Grease or line a 20x20cm/8x8inch baking dish
3. In a large bowl mix together the flour, cocoa, baking powder, sugar and sea salt and then mix through.
4. In a smaller, separate microwavable dish, blitz the coconut oil in the microwave until it becomes liquid.
5. Next, add the liquid coconut oil and milk into the large mixing bowl and stir with the other ingredients until combined well into a thick brownie batter.
6. Pour the brownie batter into your baking dish and bake for 20-30 minutes or until cooked through. You can use a skewer to gauge when the brownies are done; simply insert it into the cooked batter mix and if it comes out clean, the brownies are cooked.
7. Once the brownies are cooked, remove from the oven and leave to cool for 30 minutes before lightly sprinkling over the powdered icing sugar (using a sieve makes this easier) to finish. Portion the tray into 12.
8. Can be served immediately or stored for several days in the fridge.

Per brownie: Calories: 214Kcal, Carbohydrates 32.5g, Fats 7.6g, Protein 3.4g, Fibre: 2.1g

 

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Written by Bev Walton

Food Writer and Nutritionist, dietician

A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.