Nothing cements your single-life more than filling your face with brownies on a weekday night. These beauties are so moreish, I think I piled on pound during the process. Do I have any regrets? Nope.
Time to Cook
1 cup plain flour
1/4 cup cocoa powder (or hot chocolate powder)
1 cup caster sugar (or sieved granulated sugar)
1/3 cup vegetable oil, 1 teaspoon vanilla extract
1/2 cup melted vegan chocolate
1 cup dairy-free milk
Vegan butter (for greasing)
1tsp icing sugar (for dusting)
1/2 cup frozen raspberries
2 tablespoons of granulated sugar
1/3 cup water
- Preheat your oven to 180-degrees Celsius.
2. Sieve into a bowl your flour, cocoa powder and caster sugar. Mix it all together with a wooden spoon.
3. Melt your vegan chocolate by putting a bowl over a pan of boiling (or freshly-boiled) water. It will take a couple of minutes for the chocolate to melt. Give it a stir to help it along.
4. Add to the dry mix your oil, dairy-free milk and melted chocolate. Stir it all together until it’s smooth.
5. Grease some parchment paper with butter, pushing it down into an 8inch roasting dish. If it’s flapping all over the place, put a bit of butter on the dish itself before you put the parchment paper inside: the paper will stick to the bottom and stay in place while you go about the rest of your business.
6. Pour your mixture onto your greased paper. It should be around an inch deep by the time you’ve smoothed it all out with a spatula.
7. Bake it for around 20-minutes, or until a knife comes out dry when you stab them!
8. Take them out and leave them to cool. If you want them to be extra fudgey, leave them in the fridge overnight. You’ll need to heat them up again, before you serve.
9. When you’re ready to serve, make your coulis by putting the raspberries, sugar and water in a pan. Bring it to the boil. When it’s soft and syrupy, sieve it into a container, getting rid of all the seeds.
10. Dust your brownies with a bit of icing sugar then spoon the coulis over them.