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

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Healthy foods made from whole grains are great for a fast snack. A slice of whole wheat toast, for instance is a great snack in the morning hours. Eating on the run can easily be much healthier with whole fiber chips and crackers. Make the shift from refined products just like white bread to the healthier whole grain options.

A large variety of easy health snacks is easily obtainable. When you make the choice to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to simply the best vegan chocolate brownies (in my opinion!) recipe. To cook simply the best vegan chocolate brownies (in my opinion!) you need 10 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Simply the BEST Vegan Chocolate Brownies (in my opinion!):
  1. Get 1 Tin Black Beans, drained and rinsed
  2. You need 100 ml Rapeseed Oil
  3. Get 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. Provide 80 g Cocoa powder
  8. Provide 220 g Golden Caster sugar
  9. Provide 125 g Self raising flour
  10. Prepare 1/4 tsp Baking powder
Instructions 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 8” 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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