These vegan fudgy brownies were a happy fluke. I had been sat at my desk for hours and needed a change of scenery. Other than yoga and smothering myself in lavender, I find baking really enjoyable and relaxing.
9 time out of 10 times I don’t follow a recipe, partly because I have sooo many food intolerances and have to adapt recipes anyway, and partly because it’s fun to experiment; you never what you could create! Sure, sometimes it’s a disaster*:
🏴*that one time my sister and I managed to bake a cake that was both black/burnt and raw on the inside
🐘*my first attempt at a gluten free loaf that weighed more than a cement elephant
But other times you make something really rather delicious, like these richly chocolately gluten free, one bowl vegan fudgy brownies.
I was craving something chocolatey that I could bite into and instantly have my chocolate cravings satisfied but without a feeling of overindulgence. These fudgy brownies are:
I decided to use to some Coyo coconut yogurt in the batter for added creaminess and a dose of healthy filling fats, worked out a treat! If I do say so myself.
I used flax eggs instead of actual eggs as at the moment I am preferring vegan desserts, plus flax seeds are a great source of anti-inflammatory omega 3’s and all about dem anti-inflammatories for my IBS.
Cacao (the raw, unrefined version of cocoa) provides anti-oxidants, iron, magnesium, calcium and polyphenols that stimulate neurotransmitters in your brain to boost your mood. Yup, chocolate not only tastes damn good, it make you feel damn good.
¼ cup coconut oil
½ cup coconut sugar
1/3 cup cacao powder
¼ tsp salt
2 flax eggs*
½ cup nut milk
2 heaped tbsp coconut yogurt
1 tsp baking powder
¼ cup buckwheat flour
I’m not going to lie, I literally just chucked all the ingredients in a bowl and mixed until combined. But I think it went a little like this:
- Preheat an oven to 180°C (350°F)
- Make the flax egg (2 tbsp flax meal, 6 tbsp water) and set aside.
- Melt the coconut oil in pan over a hob or in the microwave and add to a bowl.
- Add the sugar, cacao, salt and flax eggs, mix to combine.
- Sift the flour and baking powder. Add the yogurt.
- Mix and gradually add the milk until you reach a thick but pourable/spoonable batter.
- Line a baking tray, grease with a little coconut oil. Pour in the brownie batter.
- Bake for 25 minutes or until a skewer comes out clean.
- Best eaten within 4 days or freeze for 2 months.
I highly recommend:
🍓Serving with a dollop of coconut yogurt, some berries and a drizzle of melted raw chocolate.
🍨Crumbling over vegan ice cream.
Thanks for reading. Leave a comment for extra brownie points. x