Raspberry Chocolate Brownie

Hey guys!

So I wanted to bring you a vegan chocolate brownie cake because I have a massive missing part to my recipes, and that’s all the desserts! That reason being, I don’t like them. I’m not at all a sweet tooth and one part of my recipe series that’s gone under the radar is that I don’t spend much money doing them. I’m quite frugal so what I do is I use ingredients I have, I don’t think about the idea of what I want to make. So I had to go out and buy things for sweets that are different!

This one is moist, delicious and chewy. I wanted to create a chocolate brownie, add some delicious raspberries and also make a bit of a jam so that there was a tang as well as a sweetness.

Ingredients

• 1 1/2 cup flour plain flour

• 1/2 cup cocoa powder

• 1/2 cup vegetable oil

• 1/2 cup white sugar

• 1 small bar melted dark chocolate

• 1 tsp vanilla extract

• 1 cup plant milk

• 1 tsp salt

• 2 tsp chickpea flour + 6 tsp water

• 1 box of raspberries (1/2 for jam, 1/2 for decor)

• Additional goosberry extract + White sugar

So let’s begin, I added some self-raising flour, cocoa powder from Green and Blacks and made a sort of well, I added salt, some sugar and the basics of the dry ingredients. You then add some chickpea flour and water as a sort of egg replacer, vanilla extract and then some vegetable oil. That’s as simple as it is, you just mix it all up until smooth and you can set into a glass dish or baking tray that’s just oiled so the cake can slip out. I popped the oven on at 200c, I thought it would take 20 minutes, it took 30 and I checked it with a knife as shown below.

So the Jam part is super easy as we can see, you basically just start by boiling some washes raspberries, using 3 dessert spoons of water, 3 of white sugar you bring to the boil and then you turn down to simmer for about ten minutes. I used a mashing tool to smooth them out, and then added a tsp of cornflour to thicken, I sieved the seeds and then cooked out til it was more of a jam texture and added four drops of Gooseberry essence to add a sour note.

When the brownie cake had cooled, I flipped it and as you can see here, the top was more of a shiny cracked finish, I dipped my knife in as I was cooking to test if it came out clean and was done, so you can see the remnants here. I wanted it to be gooey so I was precautious hah!

When it’s done, simply smother with jam, leave to set, add some raspberries and icing sugar and I grabbed some lemon mint. It was amazing and I served mine with Alpro yogurt, I used some double cream for my family easter treat and voila!

Let me know how you get on with this at home.

This stuff is amazing! Do it with kids or have it with chocolate and coffee for a majorly delicious treat. Let me know if you fancy it!