We all have weaknesses. One of mine is brownies which is why you can find so many vegan brownie recipes on this site. I am always looking for a new vegan brownie recipe to try. This one is a hit and I think you will really like it.
When the word brownies are mentioned, I cannot help but think about the time my great aunt used to bake one. Although she wasn’t a vegan, she made sure that the other vegan members of the family could eat her delicious cooking. Back then, I have cousins who were full-fledged vegan and loved how our great aunt took the necessary precautions when cooking. Family reunions were quite boisterous because everyone could eat what was on the table.
Last week, I suddenly had a craving for brownies. The first thing I did was search the internet for vegan brownie recipes. It took a while on my part because I was looking for something that resembled what my great aunt was making then. After some clicking here and there, I finally found something that resembled the brownie recipe of my great aunt.
This vegan chocolate brownies recipe from Jamie Oliver will make our mouths water and taste buds look for more chocolate brownies. It is a healthier version of an ordinary chocolate brownie plus it does not make use of animal products which is very awesome.
Vegan Chocolate Brownie Recipe
5 tablespoons sunflower oil, plus extra for greasing
200 g dairy-free dark chocolate
170 g self-raising flour
3 heaped teaspoons cocoa powder
180 g golden caster sugar
1 vanilla pod
230 ml unsweetened soya milk
200 g pecan nuts
- Preheat the oven to 180ºC/350ºF/gas.
- Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
- Put a heatproof bowl over a pan with simmering water but ensure that the base of the bowl will not touch the water.
- Break 150g of chocolate into the bowl and let it melt, then set aside and allow it to cool slightly.
- While waiting for the chocolate to cool down, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt to taste.
- Cut the vanilla pod lengthways, scrape out the seeds; add them to the bowl. Stir in the oil, soya milk and melted chocolate until well – blended.
- Roughly chop and stir the remaining chocolate and most of the pecans, reserve a few for the top.
- Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining pecans, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the inside.
- Allow it to cool for around 5 minutes, turn out onto a wire cooling rack; serve warm with a scoop of vanilla ice cream, if you’re feeling extra indulgent.
I found the recipe on Jamie Oliver. Check out the site for other great vegan recipes.