This is a guest post from my Mum! She was kind enough to make these brownies for me when I went home to visit so I thought I’d share them with you guys!
I have a secret to share with you. These super chocolately, moist brownies are actually vegan – there’s no eggs in them! Of course, you don’t have to be vegan to enjoy them – they’re perfect for times when you want to bake but realise you don’t have any eggs or butter around too. In fact, these are completely made with storecupboard ingredients that you’ll likely already have at home! Perfect for last minute visitors when you want to quickly through something together to serve them. They’ll be ready to eat in under 30 minutes!
You’ll need – (makes 10 large brownies) – recipe adapted from this one
- 250g plain flour
- 350g demerera sugar
- 65g cocoa powder
- 75g toasted chopped pistashios
- 1 tsp baking powder
- 1 tsp salt
- 250ml water
- 200ml vegetable oil
- 1 tsp vanilla extract
Preheat your oven to 180 degrees/gas mark 4. Get out your biggest bowl and stir together flour, sugar, nuts, cocoa powder, baking powder and salt. Pour in the mixed water, vegetable oil and vanilla and beat until blended. Pour into a greased 9 x 13 inch baking tin (or whatever you have!).
Bake for 20 minutes and then check the brownies – you want to take them out while they’re gooey inside so don’t leave them in for too long!
- Recipe: Raspberry Brownies (seattletimes.nwsource.com)
- Vegan Pear Cinnamon Brownie (sthlmaftereight.wordpress.com)
- Oreo Brownies (foodiefrolics.wordpress.com)