After all the vegan recipe failures, I have finally conquered a vegan recipe. Inspired by my dear friend, Rani, who, in the simplest of explanations, has kept me company on the journey of first- and second-time motherhood, I’ve been searching for a quality vegan dessert for a long while. (Rani, herself, is vegan, it would be important to note.)
These fudge brownies are rich, dense, and moist. They are not too sweet but have a strong chocolate flavor. For all the vegans out there, this is a great recipe to have on hand. For the rest of us, forgot that it is vegan – this is perfect for the days you don’t have or don’t want to use eggs and butter!
Sorry there’s no picture – gave half the batch to Rani and her boy, Smaran, and the other half “disappeared” about the same time….
Vegan Chocolate Fudge Brownie, from Love Food Eat
2 ¼ cups of whole wheat flour (I used whole wheat pastry flour)
2 cups brown sugar (I cut this to 1 1/2 and felt it was more than enough)
2 tsp baking soda
1 tsp salt
1 cup unsweetened cocoa powder
½ cup chocolate chips
½ cup olive oil
1 ½ cups water or soy milk
4 tsp apple cider vinegar
½ cup over ripe banana mashed well.
- Combine all the dry ingredients and the chocolate chips and mix well. Mix all the wet ingredients together. If the banana is not very ripe, place it in a blender to get a smooth paste. It’s best to avoid lumps in this so that you don’t taste banana in the fudge later on.
- Now pour the wet into the dry ingredients and mix well.
- Pour the batter into a pan which is greased and place it in a preheated oven. Bake at 170 degrees C for about 15-20 minutes or till the top looks cooked. Now I cooked it till the tooth pick inserted came out clean but if you want the brownies to be gooey you can leave it slightly undercooked.