When these came out of the oven I (internally) squealed with delight. It has taken me lots of trial and error to get to these. I always say that I don’t miss anything since going vegan, but I did miss the crispy sugary top of a brownie.
These are super gooey and sticky. The perfect ‘eat warm with ice cream’ brownie. They are sweet and rich and indulgent. I don’t think anyone would complain if you brought these over for pudding!
If you have read my other posts then you know I am an advocate for adding salt to baking. It really brings out your flavours . Once you have sprinkled your cookies or brownies with flakey sea salt there is no turning back!
A similar thing happens when adding coffee to chocolate. You can’t taste the coffee but it’s makes chocolate more ‘chocolatey’. There’s something about the deep bitter richness of them both that just works.
Feel free to replace the spelt flour here with flour of your choice. The only thing I would say is stay clear from 100% ground almonds or it might not set properly.
Fudgey Vegan BrowniesPrint Recipe
- 100g Dark chocolate
- 100g Plant milk
- 50g Vegan butter
- 1tsp instant coffee powder
- 250g Light soft brown sugar
- 150g spelt (or gluten free) flour
- 1/4 tsp sea salt - plus extra for the top
- 1 tsp Vanilla extract
Preheat the oven to 170’C and line a square baking tin
Break up the chocolate and put in a microwaveable bowl with the milk, butter and coffee
Microwave on high in 30 second bursts, stirring in between, until the butter and chocolate are melted
Stir until it is smooth and glossy
Add in the remaining ingredients and beat until it is all combined
Pour into the prepared tin and bake for 30-35 minutes. You want it to still be gooey but not wobbly. When you insert a skewer it should have a few crumbs on it but no batter.
Allow to cool in the tin