Vegan fudgy brownies
Makes 12-16 | prep 20 mins | total time
- 4 tbsp vegan margarine (about 60g), plus extra for greasing
- 250g plain white flour
- 1 tsp baking powder
- 140g good-quality dark chocolate (minimum 70 per cent cocoa solids), broken into pieces
- 1 tbsp agave nectar
- 1 banana, peeled and mashed
- 230g caster sugar
- 1 tbsp vanilla extract
- 60g dark chocolate chips
- 120g walnuts, chopped
- a dusting of icing sugar
Make up to 2 days ahead.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm baking tin and line with baking paper.
- Sift the flour, baking powder and a pinch of salt into a large bowl.
- Bring a small pan of water to the boil and then turn down to barely a simmer. Put a heatproof bowl on top, place the chocolate, margarine and agave nectar in the bowl and melt together until smooth and glossy. Cool slightly.
- In a medium bowl, combine the mashed banana, sugar and vanilla extract. Pour the melted chocolate into this mix and stir to combine.
- Make a well in the centre of the flour, pour in the chocolate mixture and fold thoroughly until everything is incorporated. Finally, fold in the chocolate chips and walnuts, ensuring not to overwork the batter.
- Pour into the prepared tin and bake for 25 minutes.
- Allow to cool completely before cutting into pieces and dusting with icing sugar.
How to decorate brownies
You'd be hard-pushed to find somebody who doesn't love a good brownie. While everyone has their very personal views on how gooey or chewy brownies should be, my favoured texture errs on the fudgy side. Chunky enough to cut into manageable bite-sized squares, these could also eat be eaten warm with a scoop of dairy-free vanilla ice cream for a truly indulgent dessert. Enjoy!