I often start looking through cookbooks and I get excited about some amazing sounding recipes. Then, I realise I don’t have at least a third of the ingredients (mostly some exotic spices). Also, they aren’t available in my small local supermarket!
This vegan brownie recipe is my favourite kind of recipe.
Indeed, it’s easy to make and it tastes delicious, which is essential for me! Furthermore, the ingredients can be found in any kitchen cupboard. This vegan brownie recipe is with cocoa powder. However, you can also use melted chocolate if you prefer. If you want to keep it vegan, make sure you use dairy-free dark chocolate. You can melt it in soy or almond milk.
It’s a great vegan treat, give it a try!
- 250 g plain flour
- 60 g of pure cocoa powder
- 200 g sugar
- 1 tsp baking powder
- 1 tsp sea salt
- 250 ml of water
- 200 ml vegetable oil (you can use melted coconut oil, rapeseed oil or sunflower oil for example)
- 1 tsp vanilla extract
- ½ cup of NUTMAD Plain Activated Almonds
Mix all the dry ingredients – flour, cocoa powder, sugar, baking powder and sea salt. Ideally, push the flour and cocoa powder through a sieve first, so you get rid of any lumps.
Then add the water, oil and the vanilla extract. If you use coconut oil make sure it’s melted first so it can mix up better with the rest of the ingredients.
Mix in a food processor or using a hand mixer until well combined and transfer into a baking tray lined with parchment paper. I like using parchment paper because it saves me oiling the baking tray and it’s much easier to take the brownies out without sticking. When the mixture is in the tray, top with the activated almonds and bake on 180 degrees, for 25-30 minutes.
Leave the brownies to cool down on a cooling rack, before cutting into portions.
Serve on its own or with a scoop of ice cream.
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