Super fudgy vegan brownies

I don’t identify myself as belonging to any particular food tribes, whether it is clean eating, paleo or vegan. Sincerely, I love butter too much.

This is not to say I don’t enjoy cooking and trying recipes from all of these tribes. Cooking with butter, cream and even meat is very easy as they have deep, rich flavours. But maybe I think like this because I am so used to cooking with these ingredients and any attempts to cook vegetarian or vegan recipes is something that takes a lot of effort. Fruit puree is what keeps bringing me back (made this dairy free cake a while ago), substituting it for dairy and eggs in a multitude of things.

This brownie recipe happened by accident, born out of an olive oil cake recipe and a bunch of apples that I had to use up before they went off in my bowl. I was so stoked with the result: a super moist, chewy brownie that amazingly takes not butter or actual melted chocolate, only cocoa powder.

This recipe yields 10 small squares, this recipe will easily double. You will want to.

Super fudgy vegan brownies

4 medium sized apples

180g ground almonds

120g plain flour

100g brown sugar

150g caster sugar

80g cocoa powder

50ml espresso

1 tsp baking powder

1. Preheat oven to 170C fan and line a small baking tin (8 inch) with greaseproof paper.

2. Make the puree by peeling, coring, chopping the apples. Place them in a pan and cover with water, bring it to boil and cook for 10-15 minutes. Drain the water and blend the fruit. Measure 300g and set aside to cool slightly.

3. Mix all dry ingredients then add the puree and espresso. Fold ingredients until they all come together. The mixture should feel quite thick, paste-like.

4. Transfer to prepared baking tin and bake for around 25 minutes Bake it a small baking tin (around 10x20cm), lined with greaseproof paper for no longer than 25 minutes. Test with a toothpick, crumbs should stick to it. 

5. Let it cool completely before removing from tin. Drizzle melted vegan dark chocolate before serving!