Simply the BEST Vegan Chocolate Brownies (in my opinion!)
Simply the BEST Vegan Chocolate Brownies (in my opinion!)

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, simply the best vegan chocolate brownies (in my opinion!). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Simply the BEST Vegan Chocolate Brownies (in my opinion!) is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Simply the BEST Vegan Chocolate Brownies (in my opinion!) is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have simply the best vegan chocolate brownies (in my opinion!) using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Simply the BEST Vegan Chocolate Brownies (in my opinion!):
  1. Get 1 Tin Black Beans, drained and rinsed
  2. Get 100 ml Rapeseed Oil
  3. Make ready 80 g Vegetable Margarine
  4. Get 2 tbsp Golden Syrup
  5. Take 1 tbsp Treacle
  6. Take 100 g + 50g good quality Chocolate callets min 68% (or use a good quality brand chocolate such as Lindt or Suchard)
  7. Get 80 g Cocoa powder
  8. Prepare 220 g Golden Caster sugar
  9. Get 125 g Self raising flour
  10. Prepare 1/4 tsp Baking powder
Steps to make Simply the BEST Vegan Chocolate Brownies (in my opinion!):
  1. Place oven rack in a low-middle position in the oven. - - Heat oven to 180
  2. Line an 8ā€ square tin with baking parchment.
  3. Whiz the Black Beans and the vegetable margarine in a food processor until very smooth. Gradually add the oil, while continually processing.
  4. Add the Syrup and Treacle, give a quick whizz to blend. The beans should have become fully amalgamated. - - Add the melted chocolate to the bean mix, whiz again and turn out into a bowl. - - Sift the flour, cocoa and baking powder together into a separate bowl and stir in the caster sugar.
  5. Fold the dry ingredients into the wet mixture and then beat well. - - The consistency should be a reluctant drop. Loosen with a touch more oil if needed. - - Stir in most of the remaining 50g chocolate callets, reserving a few to sprinkle on the top. - - Pour into the lined tin and spread into the corners.
  6. Drag lines across the top in a close zig-zag. Sprinkle with the remaining chocolate callets.
  7. Bake for 20 mins and then check the Brownie. Tip to one side to see if it moves slightly and also check to see if a cocktail stick stays clean when inserted. - - It is likely it will need a further 5 mins. It should be soft but barely cooked in the middle. - - Leave in the tin to cool completely. Cut once cooled. Serve with berries, Vegan ice-cream or a toffee sauce.

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