Thursday, 10 December 2015

The World's Most Indulgent Vegan Triple Chocolate Brownies*

Vegan Triple Chocolate Brownies

I mentioned in my last post that moving in to our new place has really inspired me to do more cooking, and when I spotted the recipe for these triple chocolate brownies in the newest edition of Vegan Life magazine I was practically drooling on my iPad, so these were the obvious choice for my next culinary experiment.


Vegan Life Magazine

And although I definitely went a bit heavier on the chocolate sauce than the folks at Vegan Life, I'm pleased to say these were every bit as delicious as they look in the photos! Here's how to make them for yourself:


Yep, blackboard wall's made another appearance on the blog already!

Triple Chocolate Brownies

Serves 16 - 20 (unless you get a bit carried away...)

Brownie:
200g (2 cups) all-purpose / plain flour
100g (1 cup) cocoa powder
2 tsp baking powder
1 tsp salt
225g (1 cup) sugar
250ml (1 cup) vegetable oil
180ml (3/4 cup) maple syrup
125ml (1/2 cup) coconut milk
1 tbsp vanilla extract
175g (1 cup) dairy-free chocolate chips

Chocolate Sauce:
220ml (14oz) coconut milk
110g (1/2 cup) sugar
35g (1/2 cup) cocoa powder
2 tbsp coconut oil
1/2 tsp vanilla extract

Method:

1. Preheat the oven to 180C (gas mark 4) and lightly grease a 9x13-inch baking pan.

2. Combine the flour, cocoa, baking powder and salt in a medium-sized bowl, stirring well to fully incorporate the cocoa.

Triple Chocolate Vegan Brownies

3, In another bowl, blend together the sugar, oil, maple syrup, coconut milk and vanilla.

Triple Chocolate Vegan Brownies


4. Fold in the dry ingredients, stirring just enough to incorporate all of the ingredients without over-mixing. Gently fold in the chocolate chips.

Triple Chocolate Vegan Brownies


5. Spread the batter evenly in your prepared pan and bake for 35 minutes.

Vegan Triple Chocolate Brownie

6. While the brownies bake, start your chocolate sauce. Whisk the coconut milk, sugar and cocoa powder until very well combined.

7. Pour into a saucepan and bring to a simmer. Allow to simmer slightly, stirring consistently for 10 minutes.

8. Remove from the heat, add the vanilla extract and coconut oil. Stir until totally blended.

9. Allow the sauce to cool to room temperature.

10. Let the brownies cool completely before cutting to avoid crumbling.

11. Drizzle (or pour!) chocolate sauce over the top of each brownie portion.

12. You can store any remaining sauce in an airtight container in the refrigerator for up to one week.

13. Enjoy!

The recipes in Vegan Life magazine are some of my favourite elements of the mag - they're always so easy to make, clear to follow and never disappoint! This month's issue also features an interview with Tim Shieff who I have a fairly large soft spot for, bonus!

To find out more about Vegan Life magazine or purchase a subscription, visit the website here.

Let me know if you give these brownies a go! If you can't indulge a little at Christmas then when can you?!

Emily xo

This post isn't sponsored, but I am part of Vegan Life's blogger network and as such am gifted a subscription to the magazine.

*We haven't done any research or anything, they're just really, really indulgent.
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