Simple Student Brownies
Course: Sweet Treats Servings: 12
Prep time: 10 min Cook time: 20 min
Difficulty level: Easy
VEGAN
CAN BE GLUTEN FREE
Author: Jennifer Sargison
The most simple brownie recipe yet! Tasty, rich and indulgent and perfect for students or those of you who are on a budget. The most expensive ingredient is the large bar of bournville chocolate so be sure to keep your eyes peeled for special offers in the supermarkets. If you can’t find or afford bournville then many supermarkets sell dark chocolate as part of their value range (just check it’s vegan first)
Best of all you only need one bowl to mix all of the ingredients together and another small bowl to melt the chocolate. What are you waiting for? Get ready to impress your family and friends with this super tasty and super easy recipe.
INGEDIENTS
140g plain flour (can sub for gluten free flour but it will be a little drier and won’t last as long once cooked)
20g cocoa powder
200g caster sugar
80ml vegetable oil
1 teaspoon vanilla essence (optional)
240ml (1 cup) dairy free milk
75g chocolate chips (optional)
200g melted dairy free chocolate (Bournville is a good choice)
METHOD
Pre-heat the oven to 200C and line a brownie tin.
No brownie tin? No problem…if you don’t have a brownie or cake tin then use cupcake cases and make individual brownies in these, about a spoonful per cupcake case and bake for 15 minutes
Place all of the ingredients, except the choc chips and melted chocolate, into a large bowl and mix until combined without any lumps left in the mixture
Stir in the chocolate chips and mix well
Add the melted chocolate
Place the brownie mix into the lined brownie tin and bake for 20-25 minutes or until the sides are just browning.(only bake for 15 mins if using cupcake cases).
The top may be cracked but this is okay, the middle will still be squidgy and this is also how it’s supposed to be :)
Leave to cool in the tin.
When fully cooled cut into pieces. (If you cut whilst warm it’ll be too squidgy to cut but if you can’t wait that long it will still be tasty, it just won’t cut as clean and sharp)
Stays fresh for around a week if stored in an airtight container, also freezes really well too.
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)