1 Bowl Vegan Walnut Brownies

I’m back home-which means no more sweaty days or feeling like I live in a furnace. One of the best things about coming home (apart from the fact that it’s home!) is the weather here in Kathmandu. If you have ever visited Kathmandu, you would know what I’m talking about. Hands down the most beautiful weather! In fact, it’s pouring as I write this. Oh how I love the sound of rain! ❤ Isn’t it the most satisfying thing EVER?! Okay, certainly we aren’t here to talk about the weather. I mean we could but these brownies deserve a lot more attention.

Speaking of which, you guys probably know how much I love baking brownies. I mean who wouldn’t? There’s literally nothing a batch of good old brownies cannot fix. That said, I’m also very finicky about my brownie. One of the things I cannot stand is people serving you dry cakes which taste like soap in the name of brownies! I mean, what even is that?! That’s like the opposite of brownies. Has anybody else ever witnessed that? If you have and if you despise it as much as I do, welcome to the club! Ever since I have started baking brownies at home, I never eat them outside- unless of course for research purposes 😛 Trust me, brownies are definitely one of the easiest things to bake. If you aren’t vegan or dairy free, I have the best brownie recipe for you guys. You’re welcome! And if you are, well, you’re in luck because I also have an amazing vegan brownie recipe for you! Win-win, eh? 😀

Vegan brownies1

I have said this in almost every post, but I’m gonna say it again- using good quality ingredients is the key to baking good desserts. They make so much of a difference in the taste as well as the texture- and I say this with experience. The same goes for brownies. It is absolutely essential to use a good quality dark chocolate since chocolate is the star ingredient here. They have a direct proportional relationship. The better your chocolate, the better your brownies taste. As simple as that. Okay, I think I have stressed enough on that, haha. I know vegan brownies don’t have the best reputation, and I don’t blame you for thinking the same. I wasn’t a fan of them myself- until I absolutely had to make them for dietary reasons. Being a brownie lover, I assure you this is the real deal. You’re never gonna know the difference and they taste just as decadent and soul satisfying- with so much lesser calories. Woohoo!

Vegan fudge brownies

Vegan brownie with ice cream

Recipe adaptation: Jamie Oliver Magazine

 

Makes: 9 brownies

Ingredients

  • 150 gms good quality vegan dark chocolate
  • 150 gms plain flour
  • 1/2 tsp sea salt
  • 3 heaped tsp unsweetened cocoa powder
  • 150 gms castor sugar or coconut sugar
  • 1 tsp vanilla extract
  • 5 tbsp flavourless oil
  • 220 ml unsweetened almond mik or plant based milk
  • 30 gms vegan dark chocolate chunks
  • 30 gms vegan white chocolate chunks *
  • 30 gms roasted walnuts

 

Method

  • Line an 8″ square baking tray with baking paper. Keep aside. Preheat oven to 180 C.
  • Melt the 150 gms of dark chocolate over a double boiler until smooth. Keep it aside to cool.
  • In another medium bowl, sift the flour, salt and cocoa powder together. Add the sugar and whisk well.
  • Pour in all the wet ingredients- vanilla extract, oil, almond milk and the cooled melted chocolate and mix well to combine properly.
  • Fold in the dark and white chocolate chunks along with the walnuts. Pour into the prepared baking tray and bake for 18-20 mins or until a skewer inserted comes out clean with a few moist crumbs. Cool completely before slicing into pieces. Serve warm with salted caramel ice cream.

 

Note:

*- If you can’t find vegan white chocolate around you, feel free to completely omit that. If you aren’t vegan, regular white chocolate works.

 

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Brown Butter Espresso Brownies

I’m not gonna do a lot of talking here. I mean I could, but it would be very very unfair to keep you waiting to try this recipe. Disclaimer: It’s not for the faint hearted! They are dark and espresso brownies in the truest sense. I hate it when I’m served a coffee dessert which is just over the top loaded with sugar, with literally no hint of coffee in it. I mean, why?! That’s just not doing enough justice to the flavour. I guess I’m getting  a bit too touchy here, lol. Anyhow, I can safely say, I have found my one true love <3. Summing up this roller coaster of a  year with my favourite things. Something tells me I’m gonna be making these very regularly. After all, brownies never hurt anyone right?

I’m very picky when it comes to food, particularly desserts. Well, I guess that’s a given for every baker. You can’t bear to have your shit done wrong. It’s very rare that I find desserts mind blowing. Mainly because balancing the textures & flavours with the right amount of sweetness can be tricky. This applies to me as well. Yes, there are desserts which are yum and good, but then there are desserts which are YUM!  This one falls in the latter category, at least for me. I absolutely love how the brown butter adds such subtle hints of caramel flavour to the brownies. Coffee & caramel are two of my favourite flavours. They taste even better when they are put together! So, you can just guess how amazingg these are gonna be. Okay, too much talking. Let’s do some baking. If you are a true coffee lover, just like myself, you’re gonna LOVE them! No, there’s no keeping hands to yourself here.

brown-butter-brownies

Brown butter espresso brownies.jpg

brown-butter-espresso-brownies-2

Recipe adaptation: Sprouted Kitchen

 

MAKES: 4 brownies

INGREDIENTS

  • 75 gms salted butter
  • 120 gms coconut sugar
  • 45 gms cacao powder, non alkalised preferably
  • 1/2 tbsp water, room temperature
  • 1 tsp vanilla extract
  • 1 small egg + 1 egg yolk
  • 40 gms multigrain flour
  • 2 tsp espresso powder* (I used Bynemara Estate from Blue Tokai)
  • handful of dark chocolate chips
  • toasted hazelnuts or any nuts of your choice to garnish, chopped (optional)

 

METHOD

  • Grease a small cupcake pan, or a small square tin with butter and dust generously with flour. Keep aside. Preheat oven to 170 C.
  • In a medium saucepan, melt butter on low heat, swirling occasionally until it starts to brown and smell nutty. It should take about 4 minutes. Keep an eye on it or else it might burn quickly.
  • Remove from heat and immediately add in the coconut sugar, cacao powder, water and vanilla extract. Mix properly until well combined. Let it cool for 5 minutes.
  • Add the eggs one at a time, starting with the whole egg and whisking well after each addition. Stir in the flour and grounded espresso powder, and mix well until no lumps remain, if any.
  • Pour the brownie mixture into the prepared tin. They do not rise much so you can fill almost to the top. Press few chocolate chips into the centre to give it an extra gooey and molten texture. Bake for 12-15 mins or until the edges are just done.
  • Sprinkle some toasted hazelnuts or any toasted nuts of your choice when just out of the oven. Let it cool in the baking tin for 10 minutes before de-moulding. Serve warm with a big scoop of ice cream of your choice. You can also drizzle some hot chocolate or caramel sauce for extra goodness!

 

Notes:

*- I used 3 tsp of espresso powder because I like mine bursting with coffee. The flavour enhances upon baking so don’t get carried away if you cannot taste the coffee so much in the raw mixture.

  1. You can double or triple the recipe for larger batches.
  2. They stay well up to 3 days at room temperature stored in a container. Just microwave a little before serving. I haven’t tried freezing them but I guess they should stay alright if frozen in an airtight container.

 

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Instagram handle: myyummyspatula ❤

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