• Welcome
  • Contact me
  • Recipes

facebook
twitter
google_plus
email

  • Welcome
  • Buy signed cookbooks
  • Recipes
  • What people are saying
  • Become a VIP
  • Contact me



Fudge Cake Brownie

November 30, 2020
by Chelsea Winter
brownie, fudge brownie, gluten free brownie, gooey brownie, plant-based, vegan brownie
0 Comment
Delectable plant-based chocolate fudge brownie from Chelsea Winter's Supergood

PREP – 15 minutes
COOK – 25 minutes
MAKES about 16 pieces

Click here to print

Ingredients

1 tbsp chia seeds
1/4 cup cold water
1 cup plain flour
1/2 cup good-quality dark cocoa powder
1 tsp baking soda
3/4 tsp salt
1 cup caster sugar
1/2 cup plant-based milk
1/3 cup coconut oil, melted
1/4 cup almond or cashew butter, softened for 30 seconds in the microwave
2 tsp vanilla extract
200g dairy-free eating chocolate, chopped
icing sugar, for dusting

TO MAKE IT GLUTEN-FREE
Use a GF flour without raising agent added

To make

Preheat the oven to 180°C regular bake. Line a 20cm x 20cm tin with baking paper over the base and up the sides.

Place the chia seeds in a little bowl with the water and give it a little stir. Set aside for 10 minutes, stirring again once or twice as it thickens.

Sift the flour, cocoa, baking soda and salt into a mixing bowl. Add the sugar and stir to combine.

Place the milk, melted coconut oil, almond or cashew butter and vanilla in another bowl and whisk briefly to combine.

Make a well in the centre of the flour mixture and add the wet mixture and the chia seeds. Stir until evenly combined. At this point it will probably look way too thick and gluggy, but fear not — this is okay. Stir through the chocolate pieces.

Scrape the mixture into the tin and smoosh out into an even layer (a wet spatula works nicely). Bake for about 20–25 minutes. The edges should have puffed up and the middle should look cooked, but the whole thing should still wobble just a tiny bit when you shake it gently.

Leave to cool in the tin for about 10 minutes, then use the paper to pull out onto a wire rack. When cool, dust with icing sugar and cut into squares.

Keeps in an airtight container for a few days — if you’re lucky!

Leave a Reply Cancel reply

*
*

captcha *

Looking for something?


Order now

Order now

Sign up

Sign up

What's cookin'?

Crispy sweet & sour cauliflower bites
Aug 28, 2021
Snausage Rolls
Jun 17, 2021
Dairy-free chocolate mousse
Jun 17, 2021
Freedom Chocolate Chip Cookies
Jun 17, 2021
Jellytip Cheesecake
May 11, 2021
Dairy-free Cheat's Chocolate
Apr 23, 2021
Chelsea's Chocolate Christmas Cheesecake
Dec 11, 2020
Delectable plant-based chocolate fudge brownie from Chelsea Winter's Supergood
Fudge Cake Brownie
Nov 30, 2020

Recipe index

  • Baking recipes
  • Basics
  • Beef recipes
  • Breakfasts
  • Burgers
  • Cakes and Biscuits recipes
  • Chicken recipes
  • Christmas recipes
  • Curry recipes
  • Dairy free
  • Dessert recipes
  • Drinks recipes
  • Egg free
  • Gluten free
  • Lamb recipes
  • Nut-free
  • Pasta recipes
  • Pie recipes
  • Pork recipes
  • Salad recipes
  • Seafood recipes
  • Sides
  • Snacks and nibbles recipes
  • Soup recipes
  • Vegan recipes
  • Vegetarian recipes

What's new?

Crispy sweet & sour cauliflower bites
Aug 28, 2021
Snausage Rolls
Jun 17, 2021
Dairy-free chocolate mousse
Jun 17, 2021

What have we here?

  • Welcome
  • Buy signed cookbooks
  • Recipes
  • What people are saying
  • Become a VIP
  • Contact me

Looking for something?


Recipe index

  • Baking recipes
  • Basics
  • Beef recipes
  • Breakfasts
  • Burgers
  • Cakes and Biscuits recipes
  • Chicken recipes
  • Christmas recipes
  • Curry recipes
  • Dairy free
  • Dessert recipes
  • Drinks recipes
  • Egg free
  • Gluten free
  • Lamb recipes
  • Nut-free
  • Pasta recipes
  • Pie recipes
  • Pork recipes
  • Salad recipes
  • Seafood recipes
  • Sides
  • Snacks and nibbles recipes
  • Soup recipes
  • Vegan recipes
  • Vegetarian recipes

Chelsea Winter | Copyright © 2017