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Love is a fruit in season at all times, and within reach of every hand - Mother Teresa

FUDGY CHOCOLATE BROWNIES

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Growing up, my mother cooked a two-course meal most nights: a main and a sweet. I have fond memories of the sweet dishes; the hero ingredient was nearly always bananas as they were from Dad’s plantation. As a result, chocolate, my favourite sweet, was a rarity. Now, when I need a chocolate treat in the cooler months, I make fudgy chocolate brownies.

These fudgy brownies are vegan, deliciously rich when warm. It’s wise to remember they are meant to be a treat, made occasionally and not eaten often. They’re extra tasty with dollops of coconut yogurt or a scoop of frozen nicecream. The method for making these brownies is unlike others, created to be extra fudgy and gooey in the centre when slightly under baked.

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Health benefits:

·       According to a new study by Harvard researchers, their analysis of 21 studies with 2,575 participants shows that cocoa consumption is associated with decreased blood pressure, improved blood vessel health, and improvement in cholesterol levels, among other benefits.

·       Eric L. Ding, PhD, of Harvard Medical School says the apparent health benefits come from polyphenolic flavonoids in cocoa that have the potential to prevent heart disease.

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FUDGY CHOCOLATE BROWNIES

V, DF, RSF, GF

25 cm x 18 cm cake tin

 

11/3 cups spelt flour OR for GF, rice flour

2/3 cup dark cacao powder

2 teaspoons bicarbonate of soda

11/2 cups coconut sugar

pinch of Himalayan salt

1/2 cup almond milk

1 tablespoon chia seeds, milled

2/3 cup coconut oil

1 cup walnuts

1 cup dark vegan chocolate chips

Preheat the oven to 190’C/ 350’F/Gas mark 4. Line your cake tin with baking paper. Place the flour, cacao powder, bicarbonate of soda, coconut sugar and salt into a large bowl and stir to remove any lumps. Add almond milk, milled chia seeds and melted coconut oil and mix for several minutes so the mixture is well combined. Add the chocolate chips and walnuts and gently mix. Pour the mixture into the lined cake tin and bake for about 20 minutes until the brownie is beginning to come away from the sides and the top has started to dry around the edges, as you want a gooey centre. Remove from the oven and set aside on the wire rack to cool for 10 minutes. Cut into rectangles, eat alone or as a dessert with dollops of coconut yogurt or frozen nicecream and berries. Enjoy!