I'm a huge fan of chocolate brownies, I'm also very particular about them. So often we get sold things under the guise of Brownie when what we get is a firm, dry chocolate sponge. That is not a brownie. Brownie should be thick, dense, moist and a wonderful marriage of gooey meets crumbly.
I was craving cake something chronic yesterday. I had my chocolate head on and nothing else would do. So I decided to make this messy, indulgent, filthily calorific concoction. If chocolate had sex, this would be the orgasm.
Being dairy free and egg free should perhaps make me somewhat healthier in my approach to food. That's utter bollocks though. It just means you sulk more and work twice as hard to find crap you can eat. One of these little gems is, bourbon biscuits! (Generally supermarket own brand versions of these are both egg and dairy free) So to make up for all the things I can't eat, I end up finding something I can eat and then proceed to eat four times more of that. A few years ago I made some delicious Oreo cupcakes. I don't have any Oreos but I do have Bourbon Creams.....
For the Brownie batter I adapted Mr Oliver's Vegan Brownie Recipe.
- 5tbs Vegetable oil
- 200g 70% cocoa chocolate (Dairy Free ) - don't be tempted to use that crap dairy free milk chocolate. It tastes like shit. Get the real quality high cocoa stuff.
- 170g SR Flour
- 2 tbs Cocoa Powder
- 180g Caster Sugar
- Pinch of Salt
- Vanilla Essence
- 230ml Almond Milk (you could use soy milk or coconut milk)
Bake on the middle shelf of the oven at about 180c for around 30 minutes until the top is maked and starts to naturally crack. Leave to cool then dump a shed load of frosting on top. I chose to use Trex as I like the striking contrast of the white against the brown.
For the Frosting you'll need:
- 125g Trex
- 250g Icing Sugar
- Vanilla Essence
- Broken Bourbon Cream biscuits