One of the gals at the office gave me a recipe for guaranteed-to-please brownies. What she didn’t mention was, just how easy these are to make. Such a happy surprise when that happens!
My sister is vegan which makes me curious about the challenges of making vegan friendly food. I like experimenting in the hope of producing vegan friendly treats. Thankfully this recipe was really easy to adapt. So these veganised beauties are an ode to my sister.
This was a bit of a gamble as I’ve never cooked with dairy free chocolate before so I wasn’t sure what the consistency would be like. Thankfully it worked quite well which meant the brownies were a success. Hooray!
The next day I took a big plate of brownies to the office to see what my work pals thought and they were a real hit! The walnuts really gave them some panache.
Variations: I used Nuttelex instead of butter, Organ no egg instead of eggs and blocks of Sweet William dairy free chocolate.
Double choc brownies
175g unsalted butter
250g plain chocolate
1/2 cup caster sugar
3 eggs
1 tsp vanilla extract
150g plain flour
150g walnuts or pecans, toasted and roughly chopped
150g roughly chopped chocolate
- Preheat the oven to 180° fan / 160° gas. Line a 30cm x 20cm x 3cm baking tin with baking paper.
- Melt the butter and chocolate together in a bowl over a pan of simmering water or in the microwave on low setting. Stir until smooth then leave to cool a little.
- Whisk sugar and eggs until pale and thick. Mix in the vanilla, melted butter and chocolate.
- Sift the flour and fold into the batter with the chopped nuts and chocolate chips.
- Pour the batter into the tin and bake for 35mins.
- Cool in the tin and then cut into squares.
The big question is though…did you sister get to try any? The look delish!
They were really good! Unfortunately my sis has not yet tried them, I will make another batch next time I see her
Great to hear they turned out really well. From the looks of it you couldn’t even tell the difference
You’re right, I don’t think you can really tell!
It was an interesting experiment, although the next time I’ll probably use real chocolate