Blog

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

FUDGY CHOCOLATE BROWNIES

untitled-637.jpg

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. Their soft fluffy texture owes itself to the miracle of chickpea water. I’m not sure if this is important, but I baked them in an enamel baking tin, which worked better than an ordinary baking tin. It’s wise to remember these brownies 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.

untitled-638.jpg
untitled-639.jpg

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.

untitled-634.jpg
untitled-641.jpg

FUDGY CHOCOLATE BROWNIES

Use a 26cm x 20cm enamel cake tin

Makes 20 squares

V, DF, RSF, GF

 

1½ cups spelt flour OR plain GF flour

½ cup raw cacao powder

1½ cups coconut sugar

2 teaspoons bicarbonate of soda

pinch of Himalayan salt

½ cup almond milk

water from 400 gram tin of unsalted chickpeas

1 cup walnuts

1 cup dark vegan chocolate chips

Preheat the oven to 190’C/375’F/Gas mark 5. Line your cake tin with baking paper. Place the flour, cacao powder, coconut sugar, bicarbonate of soda and salt into a large bowl and stir to remove any lumps. Add almond milk, chickpea water, and mix until well combined. Add the chocolate chips and walnuts and gently stir. 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 to eat alone or as a dessert with dollops of coconut yogurt or frozen nicecream and berries. Enjoy!