These fudgy vegan brownies are have a crispy exterior and dense and fudgy interior. They come together quickly and bake just in time for your coffee break.
220 g / 1 ¾ cup white plain cake (as opposed to bread) flour
¼ tsp baking soda
6 tbsp / 3/8 cup raw cocoa powder
110 g dark chocolate (I used 70% cocoa)
¼ tsp salt
60 ml / ¼ cup espresso + 75 ml / 5 tbsp boiling water
200 g / 1 cup caster sugar
80 ml / ¼ cup + 1 tbsp + 1 tsp mild olive oil
30 g pistachios, chopped (optional)
METHOD
If using flax or chia, prepare them by mixing 2 tbsp of ground seeds with 3 tbsp / 45 ml of water. Put aside in the fridge to allow it to thicken.
Pre-heat the oven to 180° C / 350° F. Line a standard 12 hole muffin tin with cupcake liners or line the bottoms with circles of baking paper and insert a strip of baking paper into each hole to be able to take them out easily. Oil the sides of each muffin hole. Do not rely just on greasing the tin with olive oil alone as in my experience hardened tops are likely to come off when trying to remove brownies after baking (see the photo I put on my Instagram – @lazycatkitchen).
Weigh your flour, add baking soda and mix the two together, sift. Set aside.
Chop your chocolate very finely. Put it into a big mixing bowl, with cocoa powder and salt. Stir well.
