How to Prepare Delicious Simply the BEST Vegan Chocolate Brownies (in my opinion!)

Simply the BEST Vegan Chocolate Brownies (in my opinion!). These Vegan Brownies are the BEST! Perfect chocolate brownies, incredibly fudgy, super and downright indulgent. Good thing these babies freeze well!

By simply tasting as good, if not better, than milk chocolate. The third best vegan butter goes to the European Style Cultured Vegan Butter from Miyoko's Kitchen. Miyoko's Kitchen is a smaller company that specializes in vegan cheeses, so this is a product you will most likely only find in a Whole Foods or specialty grocers. You can cook Simply the BEST Vegan Chocolate Brownies (in my opinion!) using 10 ingredients and 7 steps. Here is how you achieve it.

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

1. You need 1 Tin of Black Beans, drained and rinsed.
2. It's 100 ml of Rapeseed Oil.
3. It's 80 g of Vegetable Margarine.
4. You need 2 tbsp of Golden Syrup.
5. You need 1 tbsp of Treacle.
6. You need 100 g of + 50g good quality Chocolate callets min 68% (or use a good quality brand chocolate such as Lindt or Suchard).
7. You need 80 g of Cocoa powder.
8. Prepare 220 g of Golden Caster sugar.
9. Prepare 125 g of Self raising flour.
10. You need 1/4 tsp of Baking powder.

It's also pricier than the previous two. These tasty vegan chocolate brownies are gooey in all the right places! Simply the BEST Vegan Chocolate Frosting! It's buttery, chocolatey, and perfect for piping with This is my absolute favorite and perfected vegan chocolate frosting recipe, and it's so easy to make!

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

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..

Sift your cocoa powder in to avoid clumpy frosting. You can sift your powdered sugar in as well if you. These healthy vegan brownies have no added oil and are wholegrain, making them the perfect treat for anytime. Although my original recipe is still really, really good, I did make a couple of tweaks. The brownies themselves are fudgy when you eat them rightaway, and get chewier as they stand.

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