A traditional brownie, chewy round the edges, fudgy in the middle even more so if you give a little heating, delicious warm, cold, at room temp. They have those raised edges and crinkle tops, the kind of brownie you know by the look of it it’s going to be all kinds of wonderful.
These brownies are truly epic, there is no other word to describe them. Now it does come down to brownie preference. There is one for every occasion in my opinion but these are my favourite in terms of texture. Chewy round the edges, gooey when heated and delicious with a cup of coffee or served warm with a scoop of dairy free ice cream. If you want them even firmer, even more chewy, stick them in the fridge for a bit before eating.
Nature’s Charm coconut condensed milk is a game changer. I think it really helps create that crackled crinkly top, chewy texture and the crinkled tops that just scream best brownies ever. I’m truly blowing my own trumpet here but they are super easy to make as well which is of course an added bonus. I’ve had my fair share of brownie disasters over the years when it comes to incorporating melted chocolate and notably eggs. Who needs eggs in your brownies when you create this epic vegan friendly ones that are truly crowd pleasing!
- 60g almond butter or sunflower seed butter for a nut free version
- 100g coconut sugar
- 80ml Nature’s Charm condensed coconut milk
- 60g coconut oil, melted
- 60g unsweetened cocoa powder
- ¼ teaspoon salt
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)
- 40g gluten free oat flour*
- 1 tsp baking powder
- 80g vegan friendly dark chocolate chips
Preheat oven to 180C (350F).
Line an 8 inch square tin with baking paper and lightly grease with coconut oil.
Mix together almond butter through to coconut oil in a large bowl.
Add the cocoa powder and whisk to combine.
Then add the salt and flax eggs, whisk to combine.
Finally add the baking powder and oat flour, whisking to combine and once combined fold in the chocolate chips.
The batter will be smooth, thick and glossy.
Transfer to the tin and spread evenly with a spatula.
Bake in the preheated oven for 25 - 30 minutes. Allow to cool for at least one hour or overnight before slicing.
Store in an airtight container out of direct sunlight for 5 days or freeze for up to one month.
*For a grain free paleo friendly version replace the oat flour with ½ a cup (approx. 60g) of ground almonds/almond flour.