Simply the BEST Vegan Chocolate Brownies (in my opinion!)

Name: Simply the BEST Vegan Chocolate Brownies (in my opinion!)
Cuisine: British
Ingredients: 1 Tin Black Beans, drained and rinsed; 100 ml Rapeseed Oil; 80 g Vegetable Margarine; 2 tbsp Golden Syrup; 1 tbsp Treacle; 100 g + 50g good quality Chocolate callets min 68% (or use a good quality brand chocolate such as Lindt or Suchard); 80 g Cocoa powder; 220 g Golden Caster sugar; 125 g Self raising flour; 1/4 tsp Baking powder

Sonia Duthie @soniaduthiecooks

Bedfordshire

I help cook at the Winter Night Shelter in Milton Keynes which is a charity to help the homeless in the Winter. Some of the helpers are Vegan and occasionally some of the guests are too. I was challenged to create a Vegan Chocolate Brownie recipe to rival my signature Brownies as cooked on MasterChef which are now one of my best sellers. This is the recipe I came up with which I am extremely pleased with....you'd never know it was Vegan...

Sonia Duthie @soniaduthiecooks

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Ingredients

1 TinBlack Beans, drained and rinsed
100 mlRapeseed Oil
80 gVegetable Margarine
2 tbspGolden Syrup
1 tbspTreacle
100 g+ 50g good quality Chocolate callets min 68% (or use a good quality brand chocolate such as Lindt or Suchard)
80 gCocoa powder
220 gGolden Caster sugar
125 gSelf raising flour
1/4 tspBaking powder

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Steps

1

Place oven rack in a low-middle position in the oven.
Heat oven to 180
2

Line an 8” square tin with baking parchment.
3

Whiz the Black Beans and the vegetable margarine in a food processor until very smooth. Gradually add the oil, while continually processing.
4

Add the Syrup and Treacle, give a quick whizz to blend. The beans should have become fully amalgamated.
Add the melted chocolate to the bean mix, whiz again and turn out into a bowl.
Sift the flour, cocoa and baking powder together into a separate bowl and stir in the caster sugar.
5

Fold the dry ingredients into the wet mixture and then beat well.
The consistency should be a reluctant drop. Loosen with a touch more oil if needed.
Stir in most of the remaining 50g chocolate callets, reserving a few to sprinkle on the top.
Pour into the lined tin and spread into the corners.
6

Drag lines across the top in a close zig-zag. Sprinkle with the remaining chocolate callets.
7

Bake for 20 mins and then check the Brownie. Tip to one side to see if it moves slightly and also check to see if a cocktail stick stays clean when inserted.
It is likely it will need a further 5 mins. It should be soft but barely cooked in the middle.
Leave in the tin to cool completely. Cut once cooled. Serve with berries, Vegan ice-cream or a toffee sauce.

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Sonia Duthie @soniaduthiecooks

on May 01, 2020 13:54

Bedfordshire

MasterChef 2019 Quarterfinalist.I've loved cooking from an early age and, over the years, sharing my love of food, cooking and the benefits of eating well have become passions of mine.As well as now running my own small food business in my spare time, I also work in the NHS so I regularly see the negative impact poor nutrition and culinary knowledge have on the health of others so, I hope to encourage and inspire others to have a go in the kitchen, try new, healthier dishes and realise that cooking doesn't have to be complicated or time-consuming.You can follow me on Facebook and Instagram if you'd like to @soniaduthiecooksHappy Cooking.