Sunday, 16 October 2016

"The Dirty Dozen" Death by Chocolate (vegan, gluten-free and nut-safe) Brownies. Squidgy and Yummy!!

Good morning my aromatic little orange blossoms.... and a very happy Sunday to you all.

Chocolate, that wonderful smooth creamy pleasure; those squares of heaven that sometimes are oh so necessary to restore calm and inner peace when life gets a bit overwhelming.  I love chocolate.  The older I get though I want it darker with higher cocoa solids (I'm going hard core, I'm loving 80% chocolate these days) but sometimes only the super-sweet confectionery will do.

The image (above right) was taken when my family and I went to an amazing restaurant in Windermere in the Lake District in 2015.  I think the image speaks volumes and will resonate with so many people.  Anyway, the entire restaurant is dedicated to the art of chocolate?  Can you imagine?  It's called Choccobar and I just can't recommend it highly enough.  They have undoubtedly the best, thickest, creamiest hot chocolate that you will ever taste.  The picture below shows how a portion is served to you.  Seriously, everyone go to Windermere, yes the town itself is stunning, but the restaurant alone is worth the trip!

So yesterday I ran through the two manufacturers of nut-safe and dairy free chocolate and I promised you a recipe today.

Well  here it is my death by chocolate super squidgy brownies and they can be as allergy friendly as you need or want them to be.



The Carefree Baker's Dirty Dozen (Death by Chocolate Brownies)

Now I cut these into twelve (hence the name) but you can obviously cut them smaller (if that somehow makes you feel less guilty but the problem is you'll end up eating more than one portion - so it's kind of pointless).

Ingredients

150 grams plain (preferably dark and naughty) vegan, nut safe chocolate 
170 grams of your preferred dairy free spread
3 portions of your preferred egg-substitute (see Hints & Tips to get the equivalent of 3 eggs)
250 grams of brown sugar (or 275 grams of caster sugar if you don't have brown)
100 grams of flour (either plain or your preferred gluten-free alternative - see gluten free flour)
1 rounded tablespoon of cocoa powder
1 large tablespoon, about 30 grams of golden syrup
1 level teaspoon of baking powder
Pinch of salt
1 small espresso (or 1 teaspoon of coffee granules mixed with one tablespoon water) OPTIONAL

Method

Heat oven to 180 (175 for fan assisted).
Line a deep baking tray/tin (no larger than about 8 x 10 inches - you want these deep and gooey) with baking parchment/grease-proof paper.
Break up the 150g of chocolate into small-ish chunks, it just makes it easier to melt, and put them into a bowl along with the butter and golden syrup.
Place the bowl over a pan that has very gently simmering water in it (make sure that the bottom of your bowl does not reach the water in the pan) and slowly let the contents melt and mingle.  Remove from the heat and place to the side.
In another bowl mix your egg-substitute until smooth and then add the sugar.  When you add the sugar you don't want to over-mix this, definitely DO NOT beat.  You want them to be introduced but not overly-familiar!  Add the espresso (if using) and gently stir in.
In a third larger bowl mix your flour, baking powder, salt and cocoa powder.  Stir these together to ensure that the ingredients are well combined.
Add the melted chocolate mixture and the sugar/egg substitute mixture into the large bowl and gently stir to combine the ingredients.  DO NOT BEAT.
When combined, pour into the lined baking tray/tin making sure you get the mixture into the corners.
Gently tap the baking tray on the counter top to even out the mixture.
Put in the middle of the oven and bake for about 20 to 25 minutes but check after 20 minutes (depending on the size of your baking tray).
You want these to be squidgy and still a bit gooey in the middle so DO NOT OVER BAKE

And there you have it.  The Dirty Dozen of the brownie world.  These bad boys do not stand a chance in my household and are gone before High Noon.

So, you've got no excuse not to bake these.

I'd love to hear your ideas or even see pictures of the brownies you've made.

If you have any ideas on what you would like to me make next, feel free to leave a comment below or on my Facebook page The Carefree Baker

Until next time my pretties, hugs.

Lxx











 

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