I love potlucks!
Even before discovering my love for food(was quite late, surprisingly), I have always enjoyed a party where everyone brings in a dish to share. For that is what food means to me. Food is about family, friends and memories and what better way to enjoy all of that than by sharing different dishes together?
It is quite easy to pick a dish when you know the crowd and are sure of preferences.
It is less easy when you do not know the guests very well; different tastes,dietary needs and allergy issues are all factors.
When we were invited for a not-back-to-school beach bbq by our local homeschooling community, I went through my recipe book(yes, I write down my favourite recipes!) but could not settle on anything. A good friend would be attending with her family and I wanted to make sure that my dish was vegan to share it with them as well.
When someone else picked salad, I decided to hunt for a brownie recipe because who does not love a good brownie?
I stumbled upon a wonderful blog full of healthy desserts; just reading some of them made me declare my intentions to eat healthy if healthy always looked like that!
http://chocolatecoveredkatie.com/ Visit her blog for more amazing recipes.
I adapted her vegan brownie recipe to fit whatever I had in my pantry and it turned out really well; did not miss the eggs and butter!
I used hazelnut milk because it is a long established fact that hazelnut and chocolate has the best marriage, and opted for coconut oil because I hopped on to the coconut oil wagon quite a while ago and do not plan on getting off anytime soon.
You may choose suitable substitutes. Maybe use wholemeal flour and make it a bit more healthy?
The recipe did not call for black beans or any ingredient that would require a run to the store- definitely my kind of recipe.
Give it a go and let me know if you liked it!
Just a heads up: although it is super fudgy, not too sweet, and just right with a cold glass of milk, it does stick to the roof of the mouth a bit. Nothing a good swig of milk can’t clean.
THE fudgy vegan brownie
1 cup and 2 tbsp of hazelnut milk
1/2 cup and 3tbsp of virgin coconut oil
1 tbsp vanilla extract
1 cup all purpose flour,sifted
1 cup of unsweetened cocoa powder
1/4 tsp (heaped) salt
1/2 tsp baking powder
1/2 cup brown sugar
1/3 cup raw sugar
2 tbsp corn flour
- Whisk the milk, oil and vanilla in a bowl and set aside.
- Preheat oven to 165°C and prepare the baking pan.
- In a large bowl, thoroughly combine all remaining ingredients. The original recipe emphasised on the “thoroughly”,and thoroughly is what I did.
- Pour the whisked wet ingredients into the dry bowl and stir to combine. Do not be too vigorous or you’ll activate the gluten in the flour.
- Transfer to baking pan, smooth down and bake for 18-20 minutes.
- The brownie would look a little underdone but the recipe promised that it will set in the refrigerator.
- Allow to cool a little, cut into squares and pop into the fridge to cool and set well.
- You can store this there for 4 days but you would be lucky if you have any remaining!
Nom nom nom