The BEST 'Fudgy' Vegan Chocolate Brownies Recipe! (Oil Free)
Delicious, fudgy and chewy brownies that are healthy enough to eat for an on the run breakfast or a substantial snack.
Equipment
- 2 mixing bowls
- High speed blender
- 6" by 9" baking tray
- Wooden spoon
Ingredients
- 1 cup oat flour You can use other wholegrain flours here such as buckwheat, spelt or rye.
- ⅓ cup smooth peanut butter Use any nut butter here such as almond, cashew, hazelnut, tahini or walnut butter.
- ½ cup cacao or carob powder Carob powder is caffeine free.
- ¼ cup maple syrup Substitute with agave, brown rice syrup or date paste.
- 2 tbsp brown sugar Substitute with coconut sugar or ordinary sugar.
- 1 cup mashed very ripe banana
- 100 g chopped dark chocolate Go for organic where possible of at least 70% cacao solids.
- 1 tsp coffee granules dissolved in 2 tbsp hot water Use decaffeinated coffee where possible.
- 1 heaped tsp cinnamon powder
- 1 heaped tsp baking powder
Instructions
- Heat your oven on 180 C (356 F).
- Make your oat flour by blending 1 cup of oats in your high speed blender until smooth. This will take about 30 seconds to do. Once you have done this you will need to measure it again to be sure you still have one cup equivalent because sometimes the process of flouring can make the quantity lower.
- In a mixing bowl, add all your dry ingredients of flour, cacao powder, brown sugar, chocolate chips, cinnamon and baking powder. Mix well until combined evenly and set aside.
- Boil your kettle and mix a couple of tablespoons of the hot water with your coffee granules in a separate cup until dissolved. Leave aside to cool slightly.
- On a chopping board, mash your banana with a fork until smooth. 1 cup of mashed banana is usually about 2 medium sized bananas worth.Put into a separate bowl to your dry mix.
- Add your coffee mixture and maple syrup to your mashed banana and stir well.
- Now combine both your dry and wet mixes together with a wooden spoon until well mixed. Do not beat this mixture hard, just gently combine.
- Have a lined baking tin ready. 6" by 9" inches is a good size to use. Line with either tin foil or parchment paper. Pour or scrape your brownie mix into your lined tin and spread out evenly.
- Bake for between 20-25 minutes, depending on how gooey you like your brownies.
- Leave to cool slightly. Now turn them onto a wire wrack to thoroughly cool before slicing into about 8 pieces.
- Store in an air-tight container in your refrigerator for up to 7 days (we're sure they won't last that long!)