Is there anything as joyful as baking a batch of brownies? Adding to our growing repertoire of beautiful brownie recipes, are these fabulously-fudgy dark chocolate brownies by the brilliant Sarah Edwards of Copper + Cloves.
Made entirely from pantry staples, the great thing about this recipe is that it features all plant-based ingredients, with no processed flour or sugars. These brownies are also gluten-free and vegan, presenting the opportunity to learn healthy baking skills such as making flour out of oats and almonds; and making an “egg” out of flaxseeds (one of the best substitutes for eggless baking!).
Did we mention that they are also ridiculously fun to bake as you get to melt a whole lot of chocolate! Enjoy!
- 200g dark chocolate (at least 70% cocoa solids) I used Mason & Co which is always vegan- check the ingredients list if you’re not sure.
- 75ml coconut oil
- 50ml coconut milk
- 100g almonds
- 20g oats
- 1 tbsp flax seeds
- 40g chopped walnuts
- Sprinkle of Himalayan pink salt
- 3/4 tsp baking powder
- 80g of coconut sugar or jaggery powder
- First, make a ‘flax seed egg’. Grind flaxseeds to a powder in a mixie. Take 1 tbsp of flaxseed powder and mix well with 2.5 tbsp of water and set aside for 15 minutes. The mixture will become a bit gelatinous like an egg .
- Make the flour. Grind your almonds and oats to a fine powder one by one.
- Next step is to melt the chocolate. This is the fun part! Break up the chocolate and place in a heatproof bowl. Heat a small amount of water in a saucepan. When it starts to bubble, turn the heat down, place the bowl of chocolate on top, and keep stirring. The chocolate will slowly melt. The bottom of the bowl should not be submerged in water. Once the chocolate has melted and there are no more lumps, take off the bowl of the pan carefully.
- Mix all of your dry ingredients together in a bowl: the flours, the jaggery, the baking powder, and a pinch of salt. Mix together.
- Add your wet ingredients: the coconut oil, coconut milk, flaxseed and water mixture. Mix well; then add your melted chocolate and keep mixing. It will become a deep dark chocolatey mixture. Stir in your walnuts.
- Line a baking tin with butter paper and pour the mixture. Place in the pre-heated oven at 180°C for 45-55 minutes depending on your oven. The top should have firmed up while the insides are still fudgy.
- Wait for them to cool before cutting into squares!
About Copper + Cloves
Sarah is a passionate cook and a Health and Wellness Coach. She set up Copper + Cloves to bring healthy, nourishing food to Bangalore and get people excited about eating fresh, whole foods. A big believer in the farm-to-table philosophy, Sarah focuses on working with local, organic producers and suppliers as much as possible. | Instagram @CopperandCloves
We’d love to hear from you! Do let us know if you try this recipe – leave a comment below; and tag us in your delicious creations on Instagram @the_foodiediaries.
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