For our Cooking with Chocolate activity on Friday we made delicious Vegan Brownies!
It was a stunning afternoon and many students had all ready left campus to go enjoy the beach..
But that just meant more brownie for those lucky students who were still around!
We all worked as a team, following the below recipe:
- 5 tablespoons coconut oil
- 200g dark chocolate (dairy free if you want to make it vegan)
- 170g of self-raising flour
- 3 heaped teaspoons of cocoa powder
- 180g golden caster sugar
- 230ml coconut milk
- 200g raspberries
- 200g walnuts
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
- Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
- Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar. Stir in the oil, milk and melted chocolate until combined.
- Chop and stir in the raspberries, remaining chocolate and most of the nuts reserving a few for the top. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining walnuts, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
- Leave to cool for around 5 minutes, turn out onto a wire cooling rack.
This was a simple recipe to follow that could be easily adapted with different chocolate, nuts or fruit depending on your taste.
After 25 minutes in the oven, our patience had worn thin and we could no longer wait for our chocolate fix. The brownie was still a little bit gooey in the middle, but nobody seemed to mind. 😀
I am all ready looking forward to making these brownies again, they were delicious!