Usually when I’ve had vegan brownies, they were ok, but that’s it. They were never as sweet, as indulgent, as moist or as rich as the regular ones. That is until a few days ago, when it was rainy and gloomy I really fancied chocolate in its most unhealthy version so I thought: what the hell, let’s try and recreate a regular naughty brownie in a plant-based version.
I didn’t worry about adding regular sugar, plain flour or margarine. No healthy swaps, just pure, naughty as hell, wet and sweet vegan brownie.
I have to warn you, what came out was good, very good, so good that I couldn’t resist even though I knew how much naughtiness there was inside. But it was so worth it!
I have tried many vegan cakes and I am pretty confident in saying that I can tell the difference between a plant-based and a regular cake. But if you gave me this brownie and asked if it’s vegan, I wouldn’t, not in a million years, say that it is. It’s just so delicious, so moist, almost wet, sweet, rich, and very, very chocolaty. I bet you that none of your friends will ever believe that it’s vegan! What is more, it’s even better than many of non-vegan brownies out there, so really, you just have to make it!
Is it difficult? Hell, no! It’s extremely easy and quick and the effect is simply epic!
Ingredients:
- 200g margarine
- 150g dark chocolate
- 150ml almond milk
- 125g all purpose flour
- 200g caster sugar
- 70g ground almonds
- 2tsp baking powder
- 2tsp vanilla extract
- 2tbsp cocoa powder
Method:
- Preheat the oven to 180 degrees Celsius. Grease a square brownie tin and lay with baking parchment.
- In a saucepan, melt the margarine together with the chocolate on low heat stirring occasionally. When melted, add almond milk, vanilla extract and sugar and mix until smooth.
- In a bowl, mix all the remaining ingredients and pour in the chocolate mix. Mix all until smooth and pour into the tin.
- Bake 18-20 min, but no more! Enjoy on its own or with vegan ice-cream and caramel sauce ❤
beets & booze 