Baking & DessertVegan

By Aine Carlin | August 4, 2011

Photo: Aine Carlin

Would you just take a look at those brownies! Extremely fudgy brownie goodness, sans sugar and totally vegan – can it get any better?

Without a doubt, these are my best brownie effort yet. I combined the best elements from two of my favorite brownie recipes and this was the result. It doesn’t even contain any plant milk. None, what so ever!

Crazy, huh?

Texture is so important with brownies and I’ve been striving to find that perfect dense fudginess, and with these brownies I really think I’ve cracked it. The fact that they are painless and foolproof to make is just a bonus.

This has quickly become my go-to brownie recipe. I can imagine nonchalantly rustling up a batch of these for my future daughter when she springs the school bake sale on me last minute.

Now that I’ve let you into the somewhat weird workings of my mind, I’ll leave you to try out this brownie recipe for yourself.

Enjoy!

Photo: Aine Carlin

  • 1 cup plain white flour, or gluten free flour such as rice flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder
  • pinch salt
  • 1/4 cup date syrup
  • 1/4 cup agave syrup
  • 1/8 cup maple syrup
  • 1/8 cup sweet freedom
  • 1/4 cup apple sauce
  • 1/4 cup oil
  • 1/4 cup water
Optional Additions
  • vegan choc chips
  • walnut pieces, recommended

Directions

1. Pre-heat the oven to 175 degrees celsius/350 fahrenheit.

2. In a large bowl, combine all the dry ingredients (flour, cocoa powder, baking powder and salt) - no need to sieve.

3. In another bowl, whisk together the sweetener/syrups, apple sauce, oil and water. It may be sticky at the beginning, but eventually it will be pourable.

4. Add the wet ingredients to the dry and mix together using a spatula (my preference). Add the choc chips and walnuts and carefully fold in, ensuring not to overwork the mixture.

5. Pour into a prepared, lined tin and bake in oven for 25 minutes.

6. Remove from oven (the brownies should look glossy) and allow to cool before cutting into small bite size pieces. I dusted them with powdered sugar because they looked prettier that way and I was serving them for lunch with a friend so appearance mattered - this is totally optional.

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