On Sunday night I tested out a very interesting brownie recipe that I found in my newly acquired cookbook, "Notes From My Kitchen Table" by Gwyneth Paltrow.
This brownie recipe is completely vegan and is suitable for people with minor wheat allergies (as its low-gluten). It's also pretty quick and easy - plus, as Gwyneth Paltrow said, "these are about as healthy as brownies can get, with no flavour sacrifice". Here is the recipe...
* Preheat the oven to 180°C, 350°F, gas 4. Grease a baking dish (Gwyneth used a 28 x 23cm dish that’s 5cm deep) with vegetable oil.
* Sift the flour, cocoa, baking powder and salt together in a large mixing bowl. In a separate bowl, whisk together the vegetable oil, syrups, coffee, soya milk and vanilla. Mix the wet ingredients into the dry ingredients, being careful not to overbeat.
* Pour half the mixture into the dish. Sprinkle with half the chocolate chips. Pour the rest of the mixture into the baking dish and sprinkle with the rest of the chocolate chips.
* Bake for 30 mins - less if your dish is shallow, more if it’s deep - or until a cocktail stick has just a bit of chocolate on it when you test the cake - this means it’ll be super fudgy! Let it cool if you have the patience, cut into squares and serve.
Active preparation time: 15 minutes
Total preparation time: 45 minutes