Tag Archive for: Brownies

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Rose Elliot’s Complete Vegan Brownies!

We’re keeping the #Veganuary train running with this truly necessary comfort food recipe – BROWNIES!

Quick, easy and delicious brownies from Rose Elliot’s Complete Vegan

 

From Rose: ‘These brownies are the result of my many attempts at making ‘the perfect vegan brownie’. For me, it’s perfect just as it is, but if you want it even more ‘fudgy’ you can simply double the amount of chocolate and bake the brownies for a few minutes longer. Either way, they are quite delicate when they first come out of the oven, but they soon firm up. In fact, they are even more delicious the next day and keep well… if they are allowed to. I hope you will enjoy them.’

Makes 15

Ingredients

100g (3½oz) plain (semisweet) vegan chocolate

100g (3½oz/scant ½ cup) vegan spread

125g (4½oz/scant ⅔ cup) soft brown sugar

4 tbsp soy or other plant-based milk

1 tsp cider vinegar or wine vinegar (red or white)

75g (2¾oz/generous ½ cup) self-raising (self-rising) flour

¼ tsp salt

¼ tsp baking powder

½ tsp bicarbonate of soda (baking soda)

Method

1 Preheat the oven to 170°C/340°F/gas mark 4.

2 Line the base and sides of a 20cm (8in) square baking tin (pan) with 2 strips of good-quality non-stick baking paper (so that the bottom has a double layer of paper).

3 Break the vegan chocolate into pieces and put them into a saucepan along with the vegan butter and sugar. Heat gently until melted, then remove from the heat.

4 Meanwhile, mix the milk with the vinegar in a bowl and set aside to curdle.

5 Sift the flour, salt, baking powder and bicarbonate of soda (baking soda) into the chocolate mixture and stir until well combined. Add the curdled milk and mix quickly with a wooden spoon until combined, then thump the pan on the work surface to get rid of any air bubbles. Tip the mixture into the prepared tin, spreading it to the edges, then thump the tin sharply on the surface once again.

6 Bake for about 20 minutes until firm.

7 Let cool, then cut into pieces in the tin. The brownies become firmer and fudgier as they cool. They keep well stored in a tin.

Happy #Veganuary baking everyone! These brownies hit the spot every time, forgoing meat shouldn’t mean you forgo your favourite foods – especially in a time when everyone deserves some comfort food ❤️ 

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Dark Chocolate, Clove & Cinnamon Brownies

In honour of this very #HappyMonday we thought we’d share a special Middle-Eastern inspired recipe taken from Fire and Spice by John Gregory-Smith! Are you ready to bake some Dark Chocolate, Clove & Cinnamon Brownies?

Dark Chocolate, Clove & Cinnamon Brownies

Makes 16

Ready in 40 minutes, plus resting

Ingredients

250g/9oz unsalted butter, plus extra for greasing

300g/10 and a 1⁄2oz chocolate with 70–80% cocoa, plus extra to serve

125g/4 and a 1⁄2oz/heaped 1⁄2 cup caster (superfine) sugar

125g/4 and a 1⁄2oz/2⁄3 cup light muscovado sugar

3 eggs and 1 egg yolk, beaten

100g/3 and a 1⁄2oz/1 cup pecan nuts, crushed

60g/2 and a 1⁄4oz/1⁄2 cup plain (all-purpose) flour

1 tsp baking powder

1 tsp sea salt

60g/2 and a 1⁄4oz/scant 1⁄2 cup cocoa powder, plus extra to serve

1⁄4 tsp ground cloves

1⁄2 tsp ground cinnamon, plus extra to serve

Method

1 Preheat the oven to 180 ̊C/350 ̊F/Gas 4. Grease the bottom and sides of a 23cm/9in square cake tin, then line with baking parchment.

2 Break the chocolate into pieces and melt in a heatproof bowl set over a saucepan of barely simmering water. Make sure the bottom of the bowl doesn’t touch the water. Once completely melted set aside to cool slightly.

3 Put the butter, caster (superfine) sugar and muscovado sugar into a food processor and blend on a high setting for about 5 minutes, or until they form a smooth paste.

4 Slowly add the eggs, a little at a time, to the butter and sugar mixture and blend on a low setting until everything is incorporated. Give the mixture a final blast on a high setting for 30 seconds, then transfer to a large mixing bowl.

5 Slowly fold in the melted chocolate, then add the nuts and sift in the flour, baking powder, salt, cocoa powder, cloves and cinnamon. Fold everything together using a large metal spoon, then scrape the batter into the prepared cake tin. Smooth the top with a palette knife and bake for 20–30 minutes, or until soft and gooey in the middle and just cracking on the top and sides. To test if the brownie is ready, insert a skewer into the centre pushing right to the bottom. It should come out with a little of the yummy, goey brownie clinging but not totally coating it. If the skewer is completely coated, put the brownie back in the oven and test it again every 3 minutes until cooked.

6 Remove from the oven and leave to cool for 30 minutes in the cake tin. Flip the brownie out of the tin onto a chopping board, peel off the baking parchment and cut into squares. Serve hot, warm or cold with a generous sprinkling of cocoa powder and a sprinkling of cinnamon, to taste.

Happy Baking! And don’t forget to tag @NourishBooks on Instagram!

 

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