Monday, February 29, 2016


If you are like me, and can't have eggs, or you simply want an egg-free dessert, this is the recipe for you. These brownies are so dense and fudgy, with a fantastic, deep chocolate flavour. Really easy to make, too, you need only a bowl and a whisk. The batter will seem greasy, because of the oil you add while blending it, but have no worries, the baked brownies will not be greasy. They need the oil, because the cocoa powder can be pretty drying. Serve them with some chocolate sauce, or fresh fruit, or if you want to, some ice cream, it will be great whatever you choose as an addition.

250 grams plain flour
200 grams coconut sugar
70 grams unsweetened cocoa powder
250 ml cold water
150 ml vegetable oil
100 grams unsweetened applesauce
1 teaspoon vanilla bean paste
1 teaspoon rum

Take a large bowl, sift in the flour and the cocoa powder, then whisk everything really well. Add in the sugar, and whisk everything together again. Pour the water, applesauce, and oil over everything, then add the rum and vanilla bean paste. Whisk everything until well blended. Take a baking pan (23x33 cm - 9x13"), grease and flour it well, then pour in the batter. Try to level it as much as you can, because the batter is thick and it will not spread itself.
Bake the brownies in a preheated oven, at 180˚C (350˚F) for about 20 minutes. Check them with a toothpick even before 20 minutes is up, because if they overbake, they will be dry. Once they are done, let them cool down in the pan for about 10 minutes, then remove them from the pan and let them cool completely. They taste the best when they are completely cool. Yields 12 servings.

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