Food by Fern
Lucy Watson: The Best Vegan Brownies
Whether you are vegan or not these are the best brownies. This recipe is from Lucy Watsons first cook book Feed Me Vegan, which I highly recommend. Gooey in the middle, crisp on top and the sharpness from the raspberries cut through the rich dark chocolate.
Ingredients
- 200g Vegan Chocolate – chopped into small chunks
- 170g golden caster sugar
- 80g vegan butter
- 190g self-raising flour
- 3tbsp cocoa powder
- 240ml soya milk
- A pinch of sea salt
- 1tsp vanilla extracts
- 150g raspberries
- 20g Pecans
METHOD
1. Preheat the oven to 180 degrees fan and line a 20cm square baking tin with grease-proof paper.
2. Melt 150g of the chocolate with the sugar and butter in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water.
3. Gently stir while the mixture begins to melt and the sugar dissolves – this should take about 5 minutes. Once melted remove the bowl from the heat.
4. Sift the flour and cocoa powder into a large mixing bowl. Add the milk, salt, vanilla and the chocolate mixture. Stir well until completely combined.
5. Add half the raspberries and the remaining chocolate chunks into the bowl and stir gently.
6. Pour the mixture into the prepared baking tin. Sprinkle with the remaining raspberries and the pistachios.
7. Bake in the centre of the oven for 20-25 minutes until set but soft.
8. The brownies will continue cooking in the tin once you remove them from the oven, so be careful not to overcook them.
9. You still want them to be a bit gooey in the middle. Remove from oven and cool in the tin for 15 minutes. Cut into squares and serve.
10. Bon Appétit
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