This is one of the best brownie recipes I’ve ever made. My vegan flatmate had a work lunch which a colleague made these for and they were scrumptious and gooey. The best bit is that as they are vegan you can make them with ingredients that are usually in the kitchen cupboard. There’s no need to get eggs so they are perfect for poor egg allergy sufferers. They miss out enough not being able to have scrambled eggs on buttery toast and most cakes! I’ve altered the recipe a little to have less sugar and more cocoa powder.
What you need:
250g plain flour
350g sugar (I do a mix of white sugar and brown sugar – mostly brown so 250g soft brown and 100g white)
70g cocoa powder
1 teaspoon of baking powder (if you don’t have it mix one part baking soda to two parts cream of tartar)
1 teaspoon salt
2 teaspoons vanilla essence
240ml vegetable oil
What you need to do:
1: Preheat the oven to 180C.
2: Sift all the dry ingredients together: flour, cocoa powder, baking powder, salt and stir in the sugar.
3: Measure the water and vegetable oil together, add the vanilla essence and pour into the dry mixture stirring well.
4: Pour the mixture into a greased baking tin and bake for 20 minutes if you want them squishy and 25 minutes if you don’t want them so squishy. About 10 minutes into baking I sprinkle some demerara sugar on top for a bit of sugary crunch. The top should looked cooked and crunchy but when you dip a knife in it should come out covered in chocolate goo!