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

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Great recipe for Simply the BEST Vegan Chocolate Brownies (in my opinion!). 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.

Simply the BEST Vegan Chocolate Brownies (in my opinion!) is one of the most well liked of recent trending foods in the world. It's appreciated by millions every day. It is easy, it is quick, it tastes yummy. They're nice and they look fantastic. Simply the BEST Vegan Chocolate Brownies (in my opinion!) is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook simply the best vegan chocolate brownies (in my opinion!) using 10 ingredients and 7 steps. Here is how you cook that.

Composition needed to make Simply the BEST Vegan Chocolate Brownies (in my opinion!):

  1. 1 Tin Black Beans, drained and rinsed
  2. 100 ml Rapeseed Oil
  3. 80 g Vegetable Margarine
  4. 2 tbsp Golden Syrup
  5. 1 tbsp Treacle
  6. 100 g + 50g good quality Chocolate callets min 68% (or use a good quality brand chocolate such as Lindt or Suchard)
  7. 80 g Cocoa powder
  8. 220 g Golden Caster sugar
  9. 125 g Self raising flour
  10. 1/4 tsp Baking powder

Perfect with a scoop of vegan ice cream and smothered in a vegan salted caramel sauce. These are the best vegan brownies I've ever had. (And I've eaten my fair share. These vegan brownies are super fudgy and moist as you can hopefully see in the photos. If you like your brownies ultra gooey you can make them like that too.

Steps to make Simply the BEST Vegan Chocolate Brownies (in my opinion!):

  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.

All you have to do is cook them for less time. MAKE IT DAIRY FREE/VEGAN: Simply use dairy-free/vegan chocolate chips and milk. *ON VEGAN CHOCOLATE CHIPS: You can use chocolate chunks (regular slabs of vegan chocolate chopped into chunks) instead of chocolate chips. These chocolate brownies use real chocolate for better flavour and texture. If you simply want these to be egg-free, you can use regular dark chocolate, but for Vegan Brownies, you'll need to hunt down dairy-free dark chocolate. Stir together the dry ingredients, then add the wet ingredients - it's as simple as that!

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