Chocolate Fudge Brownies
Gluten-free, Dairy-free, Nut-free, Soya-free
Equipment
- Oven
- Greaseproof Paper
- 9" x 9" baking tin
- Mixing Bowl
- Mixing spoon
- Whisk
- Microwave
- Heat-proof bowl
- Sieve
Ingredients
- 200 grams Chocolate (dairy-free milk) Optional: mix of milk and dark
- 100 gram Butter I use stork vegan blocks
- 25 grams Yoghurt
- 150 grams Brown sugar
- 65 grams Caster sugar
- 2 large Eggs Room temperature
- 2 tsp Vanilla extract
- 100 grams Plain flour
- 35 grams Cacao/cocoa powder
- Pinch Salt
- 1 tsp Baking powder
- 1/2 tsp Baking soda
Instructions
- Pre-heat oven to 175°C (conventional)
- Add the flour, cocoa powder, baking powder, baking soda and sea salt (optional) into a bowl then mix and set aside
- Place the butter in a heat-proof bowl and microwave for 20-second bursts, stirring in-between heating, until fully melted
- Add the vanilla extract, white and brown sugar to the butter and whisk until a thick mixture forms
- Add the eggs to the bowl containing the sugar and butter mixture and beat until combined
- Slowly add the flour mixture to the bowl containing the sugar and butter by using a sieve and folding the dry ingredients in until well-combined into a thick batter
- Gently melt the chocolate either using a Bain-Marie method or in the microwave using short bursts and stirring each time
- Add the melted chocolate to the brownie mix and gently fold in with a spatula
- Line a baking tray with grease proof paper and pour in the brownie batter
- Even out the mixture in the tray using a spatula
- Bake for 22-25 minutes (the less time the bake, the more fudgy the brownies will be - make sure not to go too low though or they will still be raw)
- Remove the brownies from the oven and leave to cool completely, in the tray, before cutting into 9 equal squares
- Enjoy!
Notes
- Suitable for home-freezing for up to 3 months
- Store in an air-tight container for 7-10 days in the fridge or up to 5 days at room temperature
- Tip: microwave for 20 seconds before consumption for a gooey consistency