Double Chocolate Brownies
Guest Chef Recipe
These brownies are absolutely delicious - rich, chewy and amazingly chocolatey. Enjoy them cold or warm them up and serve with vegan ice cream for a luxurious dessert. They are ideal for keeping in the freezer and defrosting for use as and when.
Ingredients:
- 200g vegan dark chocolate (approx. 70% cocoa solids. Eat Your Greens use Montezumas dark chocolate buttons)
- 200ml just-boiled water
- ½ cup of soaked raisins or sultanas (soak in boiling water for 10 mins then drain when bloated)
- 450g soft dark brown sugar
- 450g gluten-free self raising flour (eg Dove's Farm. You can also use regular self-raising flour if you're not gluten intolerant)
- 2 tsp baking powder
- 80g cocoa or raw cacao powder
- 180g melted coconut oil (microwave for 2 minutes or stand the jar in hot water for 5 minutes)
Method:
- Preheat your oven to 175ºC (fan)/345ºF/Gas Mark 4.
- Using a food processor, add the chocolate and blitz until it’s a fine crumb.
- Add the 200ml boiling water, raisins and brown sugar. Blitz again until thoroughly combined.
- Add the cocoa, baking powder and melted coconut oil then pulse a few times until it’s combined.
- Lastly add the flour (you may need to do this by hand in a bowl if your food processor is not very powerful as the dough can get very sticky and thick!) and pulse until thoroughly combined.
- Tip into your greased & lined baking tray, sprinkle large chocolate chunks intermittently on the surface then place on the middle shelf and bake for 22-24 minutes.
- Remove and leave to cool. Chop up the brownies into 16 rectangles and freeze! Extract for eating as desired :) They will keep for 3 months in the freezer.
Serving suggestion: vegan ice cream, cream or custard
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