Guest Recipe - Vérité Vegan's Double Chocolate Fudge Brownies
Do you love chocolate brownies but find baking too time consuming or difficult? Or do you love chocolate brownies and love baking? Either way, this recipe is for you!
I’ve spent the last 10 months perfecting these double chocolate fudge brownies in search for the perfect contrast between the crispy outside and the chewy inside, and in a bid to make the list of ingredients as ‘normal’ as possible complete with a ‘no-fuss’ method. These bad boys are a one bowl, ‘add wet to dry and stir’ kinda vibe, but you’d never know it when you taste them. So rich, so chewy, so perfect. It turns out the secret is both in the ratio of dry ingredients to liquid—which is why it might look as though there’s a lot of flour in this recipe: trust me, it’s worth it! Regarding the amount of time you cook them for: the shorter the chewier! I really do love these brownies, so I hope you all enjoy them too!
Makes 12 brownies or one tray
Prep 20 mins, cook 12-17 min
- 1 ¾ cup Plain Flour
- ½ tsp Baking Soda
- ½ cup Cocoa Powder (you can add more than this if you want them to be extra chocolatey)
- ¼ tsp Salt
- 1 cup Caster Sugar
- 2 Flax Eggs (2 tbsp. Ground Flax Seeds or Ground Chia Seeds mixed with 6 tbsp. Water)
- 110g Dark Chocolate (for melting) extra if you want to add chocolate chips and make them even chocolatier!
- ¼ cup Espresso (if using espresso powder, add 1-2tsp and fill the remaining measurement with boiling water)
- ¼ cup Olive oil (or other tasteless oil)
Optional Toppings: Pistachios, Sea Salt, Chocolate Chips, Vegan Marshmallows, Cranberries, Cherries, Biscuits
1. Make your flax eggs by mixing 2 tbsp of ground seeds (chia also works) with 6 tbsp of water. Put in the fridge for 5 mins or so to set.
2. Pre-heat the oven to 180C / 350F. Grease your tray - I like to use coconut oil for this, but any vegan butter would work. Alternatively you can line with baking paper. You can either make these in a muffin tray for individual brownies, or in one large brownie tray for brownie squares, like I did.
3. In a mixing bowl, add the flour, baking soda, cocoa powder, salt, and sugar (all of the dry ingredients).
4. Melt the chocolate either in a bowl in the microwave or in a bowl over a saucepan of boiling water. If you know nothing about melting chocolate, firstly where have you been?! Secondly, the single most important thing to remember is never to let the water touch the chocolate. It’ll make it go all grainy, and whilst that might not be a disaster for brownies, it just won’t melt or mix properly. This should only take a few minutes.
5. Add the olive oil, espresso, and flax eggs to the dry mixture. Stir. The mixture should come together to be quite thick and gloopy at this point (yum) so don’t worry if it looks like there’s not enough liquid.
6. Stir in the melted chocolate. At this point the batter should have come together. It will still be really thick, but that’s the key to fudgy brownies! If you really think the mixture needs more liquid (sometimes it depends on a lot of things, like the type of flour you used, the consistency of your ‘eggs’, the amount of water in your espresso etc.) then you can add a little bit of water or almond milk 1tbsp at a time until the mixture comes together.
7. Spoon into your tray. It’s quite a thick batter so it might almost look like it’s moving on its own. Don’t worry, that’s normal too!
8. If you want to, top with pistachios (like I did) or any other brownie topping. This is your chance to get creative! Why not try marshmallows and cranberries for a rocky road brownie, or chocolate chips and biscuit crumbs for something really indulgent?
9. Bake for 15mins before checking the brownies. Depending on the type of oven, they might need up to 17 mins (this also depends on whether you made individual brownies or one tray. Individual may take as little as 12 mins!), but the key is to be brave and take them out of the oven early for extra gooeyness in the centre! Honestly, what’s the worst that can happen? Just put them back in if you think they’re not done, but I promise they will firm up on the outside when they cool down and then be so beautifully fudgy in consistency.
10. Everyone loves a warm brownie, but in this instance it’s really important to let the brownies cool properly otherwise they will come out a mushy mess. (If you want that, then grab a spoon and dig in!) Brownies continue to cook for a little longer once they’re out of the oven, so once they’re cool they should be firm on the outside and chewy on the inside.
Becca (Vérité Vegan) x
I just wanted to say thanks to Becca for taking the time to write this recipe and share it with us. I hope you enjoy these delicious brownies as much as we did here! Definitely listen to Becca though as I did slightly overbake mine so they weren't as fudgy as they could have been - oh well... better make some more eh! If you love this recipe, and want more cakey goodness, then you can connect with Becca in all the usual social media places like Instagram & Twitter. Becca also has her own blog which is fully of other yummy treats like Chocolate Peanut Butter Jelly Cupcakes (how fit do they sound?) and recipes to host your own afternoon tea! What are you waiting for? Grab your flour and get baking! Definitely Vegan x