Quarantine cooking is not only about creativity but also resourcefulness and efficiency. This recipe combines these qualities while being extremely easy to bake and absolutely delicious.
Using easily available pantry ingredients and just one bowl, this recipe minimises work and still delivers on taste. Despite the absence of dairy products, these brownies are fudgy, chewy and everything else you want a brownie to be!
The addition of chocolate is completely optional. It enhances the flavour of the brownies and makes them extra fudgy.
Make sure you do not use ‘Pancake Syrup’ as a substitute for the maple syrup as those syrups will make the brownies exceedingly sweet and will alter their texture. You can substitute maple syrup with honey but it will not be as sweet so adjust the quantity accordingly.
Ingredients:
1 cup vegetable oil
1 cup maple syrup
½ cup soy milk (or any plant based milk)
1 tbsp vanilla
1½ cups castor sugar
2 cups all purpose flour
1 cup cocoa powder
2 tbsp baking powder
½ tsp salt
3/4 cup vegan chocolate (chopped)
Method:
Preheat your oven to 180C.
Line two 7 inch square tins with parchment paper.
In a large bowl, add the vegetable oil, maple syrup, soy milk and vanilla and whisk together until the mixture is mostly homogenous.
Add the sugar and mix until well combined.
Sift in the flour, cocoa powder, baking powder and salt directly into the bowl containing the wet ingredients.
Using a spatula, fold the dry ingredients through the mixture of the wet ingredients until only a few streaks of flour remain.
Transfer a quarter of the batter into each of the pre-lined baking tins.
Distribute less than ½ cup of the chopped chocolate evenly in each tin.
Pour the remaining batter in the tins equally and bake in the oven for 35 minutes.
Do not poke with a wooden skewer to check if your brownies are done as it will not come out clean and will stick to the skewer due to the chocolate having melted.
These brownies remain fresh for 5 days.
Comentários