Fudgy espresso vegan brownies

23 August 2018

This egg- and dairy-free chocolate-fudge brownie is made with store-cupboard ingredients. Turn the brownies into a quick dessert with a bowl of fresh berries and a side of fresh raspberry sauce or bitter chocolate sauce.

Cooking time

25 minutes

Makes

25



Ingredients

  • 50g cocoa powder
  • 175g plain white flour or white spelt flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt flakes
  • 175g golden caster sugar
  • 125ml light olive oil or sunflower oil
  • 150ml warm coffee or water
  • 1 1/2 tbsp cider vinegar
  • 100g 70% dark chocolate chips or chopped dark chocolate
  • 50g pecan or walnut halves
  • Icing sugar, for dusting (optional)

You will need

  • 20.5cm square brownie tin or shallow square cake tin, oiled with sunflower Oil, then base-lined with baking paper

Method

Heat the oven to 180°C/160°C fan/350°F/ Gas 4. Sift the cocoa powder, flour and baking powder into a mixing bowl, then stir in the salt and sugar.

Gently whisk the oil and warm coffee or water in a measuring jug, then whisk in the vinegar.

Pour the liquid mixture into the bowl with the dry ingredients and stir well until thoroughly combined. Add the chocolate chips or chopped chocolate, and stir until evenly distributed.

Transfer the mixture to the prepared tin, spreading it evenly, and making sure the corners are properly filled. Scatter the nuts over the top, then bake for 25 minutes, or until a skewer inserted at a mid-point between the sides and the centre of the brownie comes out just clean (you’re aiming for a squidgy brownie, rather than a dry one).

Remove from the oven, place the tin on a wire rack and leave the brownie to cool completely before cutting it into 16 squares in the tin. Dust with icing sugar before serving, if you wish.

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