“A chocolate in the mouth is worth two on the plate.”~Anonymous
On cold rainy days I resort to baking with my kids to help relive the cabin fever. Add into this a strong desire NOT to venture out into the arctic wind to get provisions from the grocery store and you get me hunting down this vegan recipe that only required staple pantry items.
I then went ahead and changed a few aspects.
For my first batch I substituted the water for coffee. Success.
My second batch (described here) I used orange puree instead of water.
In the pictures you will see that I have poked some white chocolate chip pieces in to the batter before I baked it. This is a non-vegan addition, but you could just as easily use something like Lindt 70% dark chocolate which IS vegan. Or you could leave out the chocolate altogether, it will still be really delicious.
- 1 cup plain flour
- 1 cup brown sugar (white or raw is also ok)
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup or so of orange puree
- 1/2 tsp vanilla extract
- 1/2 cup vegetable oil
What to do:
- Wash a whole orange and then simmer it in a pot of water for about 90 minutes. Keep topping up the water so it doesn’t boil dry.
- When the orange has cooled slightly, puree the whole thing (skin and all) in a blender. Add water to it so that it becomes the consistency of a smoothie.
- Preheat oven to 175 degreesC (a bit less for fan-forced). Line and grease a 18x28cm (7x11inch) tin.
- Mix all the dry ingredients in a bowl.
- Add the oil, vanilla and then 1/2 cup of the orange puree and mix well. Add more orange puree if the mixture is a bit dry. It shouldn’t be really thin (not like a smoothie), but it also shouldn’t give much resistance to spreading around your baking pan.
- Bake for 25 to 30 minutes. Don’t over-bake or you will end up with a sad chocolate cake. When the top loses it’s wet shine, it should be ready. Brownies are meant to be a bit fudgey! Wait 10 minutes or so before you cut it up.