So I may have made these brownies seven times before they turned out exactly how I wanted them. Never underestimate all the potential variables that impact upon the texture of a brownie.
The temperature of the oven, the shape and depth of your baking tin, the leavening agent used, the type of sugar, whether or not you go to the effort of sieving the dry ingredients…
I was a crazy lady trying all sorts of little tweaks, and then I slept on it after round 6 which was almost perfect but a little burnt around the edges. My oven is a little temperamental at the best of times so I tend to bake most things uncovered for ten to fifteen minutes before covering them over with foil. Vegetables and chickpeas are the exception as I love a little excess char on them!
These brownies have a crisp thin crust on the top and round the edges, they’re chewy, sweet, with chunks of chocolate and a little fudgy when you give them a heat. I was going for the crust and focusing on trying to create that chewy texture. If at first you don’t succeed, just try several times over so that others won’t have to do the same!
I’ve seen recipes for condensed milk brownies which didn’t work for me using the coconut condensed milk from Nature’s Charm, spelt flour and vegan butter to replace the “regular ingredients”. I also had to use a combination of baking powder and soda in the mix and opted for a 9 * 13 inch pan. I do think they will work in an 8 inch square tin if your oven isn’t as temperamental as mine, but they all have their individual quirks!
This post is sponsored by Nature’s Charm.
Coconut Condensed Milk Vegan Chewy BrowniesPrint Recipe
- 1 can Nature's Charm Coconut Condensed Milk
- 110g vegan butter
- 70g coconut sugar
- 30g cocoa powder
- 180g plain spelt flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 100g dark chocolate chips or chunks
Preheat your oven to 180C (350F).
Line and lightly grease a 9*13 inch aluminum baking tin with baking paper and coconut oil or vegan butter.
Add coconut condensed milk and butter to a pot. Leave to simmer until the butter melts. Stir in the coconut sugar and leave to dissolve into the condensed milk and butter mixture for a few minutes.
Sieve the cocoa powder, spelt flour, baking powder, soda and salt into a large bowl.
Pour in the condensed milk mixture and fold together until no flour remains.
Fold in the chocolate chips and then transfer the batter to your prepared tin.
Bake for 20 - 23 minutes; I covered mine with foil after 10 minutes to prevent them burning as my oven tends to overheat.
Allow to cool in the tray for 15 minutes and then transfer to a wire rack to cool FULLY before slicing.
Store in a seal tight container for up to four days.