Family Circle Children’s Cookbook.
200g dairy free margarine (or 3/4 cup vegetable oil)
½ cup cocoa
1 1/2-2 cups brown sugar (raw sugar also works)
1 tsp vanilla essence/powder
1 cup gluten free plain flour (or a mix of half maize half rice flour)
What I do:
Preheat oven to 180C.
Grease/line a 20cm x 30cm long tin.
Over a very low heat melt margarine and cocoa in a saucepan, mixing with a wooden spoon.
Once melted, add sugar and vanilla and mix well.
Take off heat (turn off element), add flour and stir until smooth.
Add eggs and beat well.
Pour into tin and bake for 20mins (if you want them fudgy inside) or until the tester comes out clean (if you prefer them more cake like).
Let them cool, then refrigerate, or eat warm.
I love this recipe. It’s my favourite brownie recipe of all time (so far). It’s so quick, so easy, hardly any dish washing and it is hard to get wrong (although I did burn the cocoa and margarine once at the beginning, when I was making them with a new oven and the result was not so tasty -so I’d advise against doing that).
I have attempted to make these vegan! By adding 50g of dairy free chocolate, and 1 large banana to the mix instead of the eggs (add them last).
It worked well, they are quite fudgy and probably don’t need as much dairy free margerine/oil. The mixture takes longer to cook 30-40 mins, and will still be runny when it comes out of the oven. Once it has time to set/be refigerated, they are crunchy on the outside and gooey on the inside- delicious. TIP- don’t use self raising flour when doing vegan brownies!
Making them cane sugar free also works pretty well. Coconut sugar is my favourite for this, but I’ve had decent results with stevia, agave, maple and rice malt syrup.
You can also add nuts, or chocolate, or icing, or whatever else you think will taste nice.