Treats & Ting’s Emma-Louise Stewart shares her favourite healthy recipes
“Whether you’re vegan, veggie or just a good old chocolate lover, this recipe can be adapted easily to be gluten-free, dairy-free or simply whatever floats your boat. These are a family favourite in our house, they are a great thing to cook with kids and who doesn’t love a choccy brownie? And it’s so simple.” Twelve servings.
Ingredients
400g light brown sugar
100g cocoa powder
100g dark chocolate (milk and white chocolate optional)
600g plain flour (gluten free optional)
150ml soya cream (or single cream)
150ml vegetable oil
600ml water
1 tbsp vanilla extract
½ tbsp baking powder
Method
Preheat the oven to 200°C while bringing 300ml of water to boil in large pan.
Sieve 200g of flour into the water, stir and slowly add the remaining water. Continue to stir until mixture is of porridge/wallpaper paste consistency. Remove from heat and leave to cool.
Into a mixing bowl, add light brown sugar, vanilla extract, cocoa powder, vegetable oil, baking powder and soya cream.
Mix well with wooden spoon or hand whisk.
Add flour and water mixture to the bowl and mix well again.
Fold in the remaining sieved 400g of flour into the bowl, stir well and pour onto greased or baking paper lined baking tray.
Break up dark chocolate into chunks and sprinkle on top.
Place in oven for 30 minutes on the middle shelf. After 30 minutes, use a sharp knife to check the consistency. You want the brownies to be gooey so the knife shouldn’t come out completely clean, but make sure it isn’t to gloopy, as this means the batter is raw.
Put back into oven for a further 15 minutes.
Remove from oven and baking tray, leave to cool for 30 minutes, then cut into blocks.
Serve with cream or ice cream.
