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 πŸ˜› 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? πŸ˜€

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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