You can probably tell from my recipe collection that I am not a ‘dessert & co.’ fan. To a slice of cake I will always prefer a slice of pizza and that’s possibly the reason why I am a disaster at baking cakes: I simply don’t have the same passion as for savoury food.
Surely sometimes I crave dessert too and baking a chocolate brownie is not rocket science.
Furthermore, days are now getting shorter and colder, so what better time to treat yourself with a comforting slice of brownie and a cup of tea?
170g all purpose flour
100g sugar (up to 150g if you prefer it sweeter)
3 tbsp cocoa powder
8g baking powder
200g pecan nuts (or any other nuts)
230ml plant-based and unsweetened milk
200g dark chocolate
5 tbsp sunflower or rapeseed oil
A pinch of salt
Let’s start by melting 150g - out of the 200g - dark chocolate at bain marie. Once melted set aside to cool. Meantime you can chop the remaining 50g together with the pecans.
In a bowl mix together all the dry ingredients then pour the wet ones: oil, milk, vanilla and the melted chocolate. Add the chopped dark chocolate with the nuts, leaving a bit of it for the topping, and mix until well combined.
Pour the mixture into a tray covered with parchment paper, top with more choc and nuts and bake at 180°C for 25-30 mins.
Serve warm and if you like, enjoy it with a scoop of vanilla ice-cream.
*This recipe is largely inspired by the one of Jamie Oliver