These chocolate brownies are the second recipe in my take on Great British Bake Off recipes. They are dairy, egg, nut and soya free and are also vegan. As I mentioned in my recent post Chocolate Chip Cookies, I am planning on adapting the recipes found in the Great British Bake Off 2017 calendar/ diary to make them more allergy friendly. The cookie recipe was a massive hit in our house and I’ve already made them a number of times. I was excited to try this recipe as it was a chance to use the Moo Free Baking Drops I had been saving! This recipe for chocolate brownies hasn’t been as easy to adapt. If you follow me on Instagram (obviously you do!!) you would have seen that my first attempt failed. This was probably due to me getting a little carried away with the number of substitutions I included. Fortunately my second attempt was much more successful and I’ll post the recipe below.
I think it is important though to look at why my first batch of chocolate brownies was a miss. By going over what didn’t work, I was able to tweak the recipe to make it a success the second time. The original recipe called for four medium eggs. That’s a lot of eggs to use if your little one can only tolerate a little bit of baked eggs. I substituted them for flaxseed eggs which worked pretty well. It also included 225g butter which is obviously a no go, so I used Flora Freedom instead which is our go to butter/margarine replacement. Where I went wrong first time round was fiddling with the sugar used. Instead of the 200g caster sugar I subbed half for 100g of coconut sugar. This made the taste overly sweet and the texture too moist. On top of this I added a small handful of chopped dates rather than the walnuts. The dates cooked down into the batter to make a squishy bake, rather than a brownie consistency. In my second batch I stuck to using caster sugar only, ditched the dates, omitted the walnuts rather than replacing them with anything and slightly upped the quantity of flour and cocoa powder. This time I was pretty pleased with the result!
|Prep Time||15 minutes|
|Cook Time||20 minutes|
|Passive Time||10 minutes|
- 225 grams dairy free spread I used Flora Freedom
- 100 grams dairy free chocolate I used Moo Free Baking Drops
- 200 grams caster sugar
- 4 flaxseed eggs
- 1/2 tsp vanilla extract
- 60 grams plain flour
- 60 grams cocoa powder
- a pinch salt
- Preheat the oven to 180c and line a square baking tin with baking paper.
- In a small, heavy-bottom saucepan melt the dairy free spread and dairy free chocolate together over the lowest heat. Once smooth, take the pan off of the heat and allow to cool.
- In a large mixing bowl, whisk together (by hand) the caster sugar, eggs and vanilla extract. Once fully combined pour in the cooled chocolate/spread mixture and whisk together.
- Into the mixing bowl, sift in the flour, cocoa powder and salt. Then using a spatula thoroughly combine the ingredients. Pour the mixture into the lined tin and use the spatula to evenly spread it out. Tap the tin onto the worktop to get rid of any air pockets.
- Pop the tin into the oven and bake for 15-20 minutes. Remove the tin from the oven and use a skewer to check if the brownies are cooked. Check the edges rather than the centre as you don't want the brownies to be dry and the mix continues on cooking.
- Turn the oven off. I then popped the tin back into the oven with a damp sheet of baking paper on top and left for a further 10 minutes. Then remove the tin and place on a wire rack to cool fully before removing the brownies and cutting them into squares.
One thought on “Chocolate Brownies (dairy, egg, nut and soya free, vegan)”
[…] The nut and dairy free chocolate brownie recipe that I used for the base can be found here. […]