Even though I often joke about not ever having leftover dessert, the truth is, sometimes the whole pan of brownies is a bit too much. And while I can always find a way to use up those leftovers, sometimes it’s easier to make a tiny batch, for a tiny dessert.
These brownies are just that; two servings of gorgeous dark chocolate brownies, simply wonderful when served with vegan ice cream. And if you prefer warm brownies, they can be served in about 30 minutes or so.
They are particularly handy for a quick, after-lunch dessert, or even a brunch treat, if you like your brunches sweet. And I do have to say, if they are sliced into tiny pieces, they are fantastic for individual trifles, especially with a tangy filling.
Serve them with strong coffee, and enjoy.
Ingredients
75 grams dark chocolate (75%)
60 grams vegan block butter
100 grams turbinado sugar
2 teaspoons vanilla bean paste
10 grams unsweetened cocoa powder
100 grams vegan Greek yoghurt
50 grams buckwheat flour
small pinch of salt
Preparation
Melt the dark chocolate and the vegan block butter over low heat or in the microwave, and set it aside to cool. Take a medium bowl, add in the vegan yoghurt and the vanilla bean paste, and whisk very well. Add in the sugar, and whisk again, so it starts to melt. Sift in the flour, cocoa powder, and salt, and briefly mix. Finally, pour in the melted chocolate, and stir until only combined.
Line a small loaf baking pan (9x18 cm) with baking parchment, pour in the batter, and immediately bake in a preheated oven, at 180°C, for about 20-22 minutes. As every oven bakes slightly differently, make sure you check them with a toothpick early, to make sure they are not overbaked. Once done, take them out of the oven, let them cool down to your preference, and serve with vegan vanilla ice cream, and a cup of strong coffee. Yields 2 large servings.
