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Loaded-vegan-brownie-icecream
Kasia

Fully Loaded Vegan Brownies

Gluten-free, Vegan, Nut-Free, Soy-Free, (Base: top 14 allergen free)
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 9 Brownies
Course: Dessert, Snack
Cuisine: American, British, European
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Base
  • 400 grams Dairy-free chocolate Dark is preferable, but could also use a mix of milk and dark
  • 160 grams Dairy-free butter Recommendation: stork baking block or flora plant block
  • 120 ml Boiling water
  • 1 tsp Instant coffee granuals Optional
  • 200 grams Brown sugar
  • 100 grams White sugar
  • 90 grams Cocoa powder
  • 1.5 tsp Vanilla extract
  • 200 grams Gluten-free plain flour
  • 1/2 tsp Salt
  • 1/2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Xanthan gum
For the Brownie Topping (Optional/Create your own)
  • 100 grams Dairy-free milk chocolate Substitute: dark chocolate
  • 10 Vegan white chocolate buttons
  • 10 Vegan dark chocolate buttons
  • 2 Free From oreos
  • 2 Free From bourbon biscuits
  • Handful Vegan smarties Recommendation: Doisy and Dam (may contain warning)
  • 10 Creative Nature Gnawbles *Use KASIASPLATE10 for 10% off the website

Equipment

  • Oven
  • Greaseproof Paper
  • 9" x 9" baking tin
  • Mixing Bowl
  • Mixing spoon
  • Whisk
  • Microwave or Bain-Marie
  • Heat-proof bowl
  • Sieve

Method
 

For the Brownie Base
  1. Pre-heat oven to 190°C (conventional) or 170°C (fan)
  2. Gently melt the chocolate and butter either using a Bain-Marie method or in the microwave using short bursts and stirring each time
  3. Place the chocolate and butter mix to one side to cool slightly
  4. Add the sugars and vanilla extract into a bowl and mix together
  5. Sieve the flour, cocoa powder, baking powder, baking soda, xanthan gum and sea salt (optional) into the bowl then continue to mix in until well combined
  6. Add the melted chocolate and butter to the rest of the brownie mix and gently fold in with a spatula
  7. Add the boiling water (and optional coffee powder) to the mix and stir until fully combined
  8. Line a baking tray with grease proof paper and pour in the brownie batter
  9. Even out the mixture in the tray using a spatula
  10. Bake for 40-45 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)
  11. Remove the brownies from the oven and leave in the tray at room temperature to cool for an hour
  12. Move the brownies to the fridge for 4 hours to overnight to fully cool and set (this will create the fudgy texture)
Decorating the Brownie Base
  1. Melt 100g of chocolate in the same way as before then pour over the cooled brownies (make sure they are completely cool before doing this otherwise they could go soggy)
  2. Whilst the chocolate topping is molten, add on all of your toppings of choice (the messier the placement - the better)
  3. Leave the chocolate topping to harden and set fully
  4. Cut the brownies into 9 (or more) equal squares
  5. Enjoy!

Notes

  • Calories are for the brownie base only
  • Toppings are only my suggestions - add whatever takes your fancy
  • Storage: in an air tight container for 5-7 days
  • Suitable for home freezing (up to 3 months)