Brownies are one of the most personal desserts there is. People like them in very specific forms – cake-y, gooey, fudgey, crunchy, with nuts, with chocolate chips, or with dried fruit.
For me, I’m pretty easy going when it comes to brownies, which I don’t eat all that often, but when I do, wonder why I don’t eat them every day (erm, my waist line and my heart maybe?)?
My most favourite brownie texture has so far been impossible to recreate at home or even find any where but one place which I can no longer eat them. It is Costa Coffee’s brownies. They have a crisp layer on top that I just loved against the soft fudgey filling. Now I’ve managed brownies of all other forms, but that crisp, crunchy layer, I have not achieved.
So, this recipe is a bit of a rebellion against all those years I tried making that texture and in fact the result is absolutely the opposite. The raw brownie batter is topped with a warm chocolate sauce before being baked, which bubbles into the batter during baking, giving no where near a crisp top, but instead a lavish, gooey, decadent, fudge sauce layer. Now even a die hard, crisp brownie lover can’t resist that.
Inspired by my Beetroot and Avocado Chocolate Cake and the Vegetarian Recipe Club’s brownies, to give a totally indulgent chocolate brownie hit whilst providing your body with the health benefits of beetroot, avocado and pure cocoa and just a small amount of healthy fat.
Ingredients: Serves 16
- 30g/2tbsp vegan margarine
- 30g/2 tbsp natural cocoa powder
- 60ml/4 tbsp soya milk
- 160g/3/4 cup + 1tbsp unrefined brown sugar or equivalent stevia sugar blend
- 1 tsp pure vanilla extract
- 110g/1 cup ground almonds
- 15g/2 tbsp plain flour
- 2 tsp baking powder
- 60g/4 tbsp cocoa powder
- 100g/1/2 cup unrefined brown sugar or equivalent stevia sugar blend
- 1 tsp salt
- 150g avocado/1 medium/1 cup cubed, blended until smooth
- 200g raw beetroot/2 medium, finely grated or blended fine
- 125ml/1/2 cup soya milk
- 1 tbsp oil (olive, rapeseed, hemp, avocado, sunflower)
- 115g/2/3 cup vegan chocolate chips
- Preheat the oven to 180’C and grease a 9 inch square tin.
- Melt all the topping ingredients together in a small pan over a medium heat, stirring until smooth. Set aside.
- Mix together the dry ingredients (almonds – salt) in a large bowl, then add the remaining ingredients and fold through until blended but do not beat.
- Spread evenly in the pan and pour over the chocolate sauce.
- Bake for 30-40 minutes or until the batter no longer jiggles when the pan is gently shook and a skewer inserted comes out sticky but not wet.
- Leave to cool on a wire rack then place in the fridge to firm up before slicing.