Hi there, I can’t believe how long its been! So many months since my last post, years actually…but here we are. After a few months of thinking about it, I’ve decided to come back to the land of blogging and start up this poor partially defunct blog again. It’ll be a little different – not just food but hopefully still interesting nonetheless.
Brownies – something no doubt close to the hearts of many people out there; however, my own childhood and indeed early adulthood were completely devoid of all the fudgy chocolatey goodness that is the brownie. Call it the influence of many an American food blog with mad photographic skillz or simply my own desire to have some go-to non-cupcake baking recipes to use in a pinch that is popular with kids and adults, either way I’ve been on a brownie hunt of late and have to agree with an old blog post over at Bread and Honey about these being the best. That said, I’m rather shamefully not a chocolate fan myself so ‘ best to give it a go yourself! My more-chocolate savvy family seems to hate me for making these as often as I do as they all eat way too much way too quickly (although if you keep these babies in the fridge they maintain their goodness for over a week I’ve found or you could always revive stale brownies using this method).
What’s great about this recipe is that it can be tweaked and altered to suit your every brownie need. Like nuts? Go for it. Like cherries? That works well too (I highly recommend this variation to cut through the rich chocolate taste). Below is my most used version but seriously give the original a go too as its great without the variations!
Tweaked best vegan brownies recipe
Sourced from the Bread and Honey blog
1/2 cup plain flour
1 and 1/2 cup white spelt flour (or more plain flour if you like)
½ cup almond meal
1 and 1/4 cup water (or strong freshly brewed coffee)
1 and 1/2 cup brown sugar
1/2 cup raw/brown caster sugar
1/3 cup maple syrup
1/2 teaspoon salt
1/4 teaspoon vanilla paste (or 1 tsp vanilla extract)
3/4 cup cocoa powder
1/2 cup canola oil
1/2 teaspoon baking powder
1/2 cup 70% chocolate, chopped finely
1/2 cup chopped nuts or cherries (optional)
Preheat the oven to 180 degrees Celsius. Grease an 11” by 17” rectangular pan.
Boil water and the plain flour in a saucepan over low heat and stir vigorously until it becomes a glue-like paste. Set aside to cool for around 5-10 minutes.
Mix the sugars, salt, vanilla paste/extract, cocoa and canola oil until the sugars have dissolved. Add the flour-water mixture and combine. Add the remaining flour, almond meal and baking powder and mix until just combined, then add the chocolate/nuts/cherries/etc.
Spread the batter into the pre-greased baking pan and bake for 20-30 minutes (depending on the depth of the pan – the deeper, the longer the cooking time). For those similar to myself who were deprived of brownies in childhood, virtually every source seems to suggest that a brownie is better slightly under-cooked than slightly over-cooked. If your skewer comes out with a little bit of batter on it, it is probably close to being done. Just wait to gobble it up until it cools down because it really does taste so much better when it’s completely cooled. Also, best not to attempt to flip it out of the baking pan to help with the cooling process…a minor (but still delicious) ugly mess of brownie ensues!