I can’t count the number of vegan brownie recipes I’ve experimented with. But these are the very best. They’re perfectly gooey, fudgy, chocolatey, and bananay. Plus, the recipe is super simple, and only uses easy-to-find ingredients!
Banana fudge brownies
Adapted from Aine Carlin ‘Keep it Vegan’
Convenience: 15 mins to prepare, 25 mins to bake ~ Easy-to-find ingredients ~ Can be frozen
- 250 g (2 cups) plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 banana, mashed (or 125 g unsweetened apple sauce, if you don’t like banana)
- 230 g (1 cup + 2 tbsp) caster sugar
- 1 tbsp vanilla extract
- 140 g (5 oz) dark chocolate, broken into chunks
- 4 tbsp flavourless vegetable oil
- 60 g (1/3 cup) dark chocolate, chopped into chips
- Preheat the oven to 180 C or 350 F.
- Line a 20 cm / 8 inch baking tin with baking paper.
- Whisk together the flour, baking powder, and salt.
- Put 140 g of chocolate and the vegetable oil into a large microwave-safe bowl, cover with cling film, and microwave for two minutes, until melted.
- Stir the mashed banana, sugar, and vanilla to the melted chocolate mixture.
- Tip the flour mixture into the chocolate-banana mixture, and stir until combined.
- Add the chocolate chips, and mix well. The batter will be very thick and stiff.
- Tip the batter into baking tin, and push down with the back of a spoon until it’s flat and even.
- Bake for about 25 minutes, until the edges are slightly cracked.
- Serve warm or cooled with non-dairy ice cream or vanilla custard.
How many EA Tasty Spoons does it get?
- No animal products.
- As far as I know, none of the ingredients are harmful to the environment.
- All the ingredients are pretty cheap, so long as you don’t buy fancy vanilla or dark chocolate.
- Not healthy, as it contains lots of sugar and refined carbohydrate. These are lower in fat than most brownies though, so probably less calorific.
- Sooo good. I make these brownies all the time.