Fully Loaded Vegan Brownies
Gluten-free, Vegan, Nut-Free, Soy-Free, (Base: top 14 allergen free)
Equipment
- Oven
- Greaseproof Paper
- 9" x 9" baking tin
- Mixing Bowl
- Mixing spoon
- Whisk
- Microwave or Bain-Marie
- Heat-proof bowl
- Sieve
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
Instructions
For the Brownie Base
- Pre-heat oven to 190°C (conventional) or 170°C (fan)
- Gently melt the chocolate and butter either using a Bain-Marie method or in the microwave using short bursts and stirring each time
- Place the chocolate and butter mix to one side to cool slightly
- Add the sugars and vanilla extract into a bowl and mix together
- 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
- Add the melted chocolate and butter to the rest of the brownie mix and gently fold in with a spatula
- Add the boiling water (and optional coffee powder) to the mix and stir until fully combined
- 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 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)
- Remove the brownies from the oven and leave in the tray at room temperature to cool for an hour
- 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
- 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)
- Whilst the chocolate topping is molten, add on all of your toppings of choice (the messier the placement - the better)
- Leave the chocolate topping to harden and set fully
- Cut the brownies into 9 (or more) equal squares
- 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)