Vegan Chocolate Chip Brownies
Indulgent dark chocolate chip brownies and they're 100% plant based.
Servings: 6 People
Equipment
- Tray Maximum size 20cm by 30cm
Ingredients
Brownie batter
- 200 g 70% dark chocolate
- 115 g unsalted vegan butter needs to be butter not margarine/spread
- 40 g coco powder
- 120 g plain flour
- 150 g caster sugar
- 75 g dark brown sugar
- 0.5 tsp baking powder
- 10 ml coffee
- 210 g vegan unsweetened soy milk
- 50 g chocolate chips
Chocolate ganache
- 150 g 70% dark chocolate
- 240 ml vegan double cream
Instructions
Brownies
- Pre-heat oven to 180c. Grease and line tray with baking paper.
- Place a saucepan half full with water on a low heat. Place a heatproof bowl in the pan ensuring it is not touching the water.
- Add your chocolate and butter in the bain marie - mix until completely melted
- Next add the milk, brown sugar, white sugar and coffee. Mix until combined
- In a separate bowl, sift the plain flour and coco powder.
- Add the baking powder and chocolate mixture into the bowl.
- Whisk everything until it's lump free
- Fold in the chocolate chips into the mixture
- Pour the mixture into the tray and place in the oven
- Bake for 15 to 20 minutes. For a gooey brownie you don't want the skewer to come out clean
Whipped chocolate ganache
- On a bain marie melt your chocolate - once ready take off heat
- In a pan heat the cream - do not boil
- Once hot pour over the chocolate and mix together until combined. You should have a silky smooth mixture. Set aside on the counter to cool completely
- On a medium speed whisk the mixture. You want to whisk until a few peaks begin to form and then stop. Under whisking is better than over whisking, as the mixture will thicken once you stop. If it's thickened too much place back onto the bain marie and a lot to heat slightly. Keep mixing until it loosens.
- Once at desired texture, spoon the mixture onto the brownie. Using a pastry spatula spread the mixture
- Cut into squares and it's ready to eat!
