These brownies were good. Really good. Don’t be fooled by the vegan, these aren’t even remotely healthy but they are tasty. They’ve got all the gooey goodness of packet mix brownies with none of the guilt! I made them because one of my housemates has got a load of work on with his masters and I figured brownies are always a good pick me up. He’s never able to eat most of what I bake because of all the eggs and butter which is why these are vegan.
Preheat the oven to 180C and grease your baking tin – to keep it vegan don’t use butter!
What you need:
- 200ml oil
- 200 ml water
- 100 ml rice milk (or almond, or soya whatever you like)
- 300g brown sugar
- 85g cocoa powder
- 1tsp. baking powder
- 1 tsp. vanilla essence
It’s as easy as 1, 2 here:
Sift the dry ingredients into a bowl.
Add the liquids and mix into yummy brownie batter – yes when I was done I did lick the bowl, and the spoon… and the whisk.
Bake for 25 – 30 minutes until the top is no longer shiny.
Because of my dodgy oven I took them out a bit early because I didn’t want them to dry out and be cakey. The middle was a little bit underdone but I stuck them in the fridge to firm them up. No one ever complains about a gooey fudgy brownie anyway.