I was recently asked to adapt my chocolate brownie recipe to a vegan version. Here goes:
1 bar vegan chocolate, approx 85-100g (use your preferred brand), broken into small pieces
1 tablespoon golden syrup
100g vegan butter equivalent (plus extra for greasing)
~75g caster sugar
~25g molasses sugar
1 sachet vegetarian gelatin
2 teaspoons vanilla essence (possibly 2 tablespoons, can’t quite remember - this can be substituted for alcohol of choice)
110g strong flour (you can use white, but spelt or wholemeal also work well)
2 tablespoons good quality cocoa powder
1 teaspoon baking powder (this is pretty much bicarbonate of soda, they’re more or less interchangeable)
1. Preheat oven to gas mark 5 (190°C, 375°F).
2. Grease a cake tin (20cm diameter, 3-5cm deep should be fine, though I like using a square tin as it allows easier portioning. Silicone ones allow easier removal. If metal, springform tins are the best, as they leave the brownies easier to remove.
2. Prepare gelatin as per instructions on packet (~200mL water should be enough). You don’t need it to set completely, as this leaves it in roughly the same physical state as eggs would be, and leaves you with gooey brownies.
3. Stir in vanilla essence or alcohol.
4. In a saucepan, add chocolate, sugars, butter and golden syrup. Melt, with stirring over the lowest heat possible. When smooth, remove from heat and allow to cool.
5. Add chocolate mixture to gelatin, and whisk until combined.
6. Sift flour, cocoa powder and baking powder into the mixture and fold in with a metal spoon.
7. Pour mixture into the greased tin, and bake for ~25 minutes until the cake starts to come away from the sides of the tin.
8. Remove from oven and allow to cool in tin for about 10-15 minutes.
9. Turn brownies out of tin and allow to cool on a wire rack.
10. Cut into segments and enjoy with a cup of good coffee.
11. Wash up. (Shit, do I have to?)