You’d be hard pushed to find somebody who doesn’t love a good brownie. Whilst everyone has their very personal views on how gooey or chewy brownies should be, my favored 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! — Aine Carlin, Keep it Vegan.
Taken from Keep it Vegan – over 100 simple, healthy and delicious dishes by Aine Carline. Published by Kyle Books, priced $19.95.
- 2 Cups all-purpose flour
- 1 Teaspoon baking powder
- Pinch of salt
- 1 banana, peeled and mashed
- 1¼ Cup superfine sugar
- 1 Tablespoon vanilla extract
- 5½ Ounces good-quality dark chocolate (minimum 70 percent cocoa solids), broken into pieces
- 4 Tablespoons vegan margarine, plus extra for greasing
- 1 Tablespoon agave nectar
- 1/3 Cup dark chocolate chips
- 1 Cup walnuts, chopped
- Confectioners sugar, to dust
Preheat the oven to 350 degrees F. Grease an 8-inch baking tin and line with parchment paper.
Sift the flour, baking powder, and salt into a large bowl.
In a medium bowl, combine the mashed banana, sugar, and vanilla extract.
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 in the bowl and melt together until smooth and glossy. Pour the melted chocolate into the banana mix and stir to combine.
Make a well in the center 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 in the oven for 25 minutes.
Let cool completely before cutting into pieces and dusting the brownies with confectioners sugar.