Ultimate Gooey Brownies
Course: Snack/Dessert Servings: 12
Prep time: 15 min Cook time: 20 min
Difficulty level: Easy
VEGAN
GLUTEN FREE
Author: Jennifer Sargison
We all love a good brownie and I have shared a few different recipes now including healthy brownies, student brownies and basic brownies. So, I’m really pleased to be sharing this ultimate brownie with you now. The ingredients are more indulgent than my other brownie recipes so it’s best to keep this recipe for special occasions or dinner party treats. A nice scoop of ice cream and a drizzle of chocolate sauce is all you need to make a really impressive dessert for your friends and family.
This recipe is also available to watch on my Instagram page
Ingredients
250g buckwheat flour (use plain flour if you don’t have buckwheat although this will not then be gluten free)
200g Caster sugar
50g Cocoa powder
1 tbsp Baking powder
130g Coconut oil (melted)
1 Tbsp chia seeds pre-soaked in 1/3 cup water
100 ml Plant based milk
Handful of vegan/dark chocolate chips (plus a few to top)
Method
Before you begin you’ll need to prepare the chia seeds by soaking them in 1/3 cup of hot water and allow them to go nice and gooey - this will act as an egg replacement and bind everything together.
Pre-heat the oven to 180 C and line a brownie tin with baking paper.
Sift the flour, sugar, cacao powder and baking powder into a large bowl.
Add the melted coconut oil, chia seeds and plant based milk and mix until well combined with no lumps.
Add the chocolate chips (keeping a small handful to decorate the top) and mix them in.
You’ll notice that the mixture is quite thick, don’t worry this is OK.
Pour the thick mixture into the lined brownie tin and bake for around 20 minutes. The top will just be starting to brown and crisp around the edges and the brownie will feel soft to touch, you don’t want to cook this all the way through as it will turn out more of a cake. You want the middle to be squidgy and fudgy, it will also harden slightly as it cools so be careful not to over bake them.
Once cooked leave to cool in the tin. If you can wait a good couple of hours (even overnight if possible) before slicing the brownies as they will slice so much smoother once they have cooled down. If you’re eating them straight away make sure you use a sharp knife and wipe the knife clean before each slice, this will help to have clean smooth slices.
Top with ice-cream and a drizzle of chocolate sauce, if you have any edible flowers these will make the brownies look super special. How about a healthy vegan matcha to go with them?
These brownies are really addictive and everyone that I’ve made them for can’t believe that they’re vegan. I hope that you, your friends and family love them as much as mine do :)
Any thoughts or comments?
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Big love, Jennifer x