Chocolate Brazil Brownies- vegan

You can just about make out the crust-like top and chewy insides.

Today's bake is experimental: one of those times when you write down what you want to put in and roughly how much and just rock with it and see how it turns out. I was wondering if these brownies would be sweet enough, or fudge-y enough, or rise too much- but actually these factors did come out just about right. So right, in fact, that I instantly regretted not making a double quantity! Yesterday was full moon- the Harvest Moon, in fact (and we were also celebrating the disappearance of one our saints, Srila Haridasa Thakura- an associate of Sri Caitanya Mahaprabhuaround five hundred years ago). Any excuse for cake...
 I have now finally accepted that Summer is over and I am embracing Autumn: instead of putting the fading leaves back on the trees with coloured clothes pegs and photographing them (yes I really did do that once!) I am picking them off the trees and using them to decorate plates of food- and I am happily wearing a jacket most days rather than freezing in a cardigan in the hope that it will get warmer again in a minute. 
... But now I'm rambling. If you like the look and sound of these brownies, here's the recipe:

(Makes about 9)
2 1/2 cups (1 cup=250ml) wholemeal flour
3/4 cup soft dark brown sugar
1/2 cup brazil nuts, chopped
3 rounded tabs cocoa powder
1 1/2 tsps seasalt
1 tsp baking powder
1 tsp bicarbonate of soda
1 cup chopped dried dates with 1/2 cup water
2 flax eggs (1 flax egg=1 tab ground flaxseed:3 tabs water, whisked together)
1 cup liquefied coconut oil
1 cup of your favourite plant milk (we used soya this time)

  • First, whisk up the flax eggs and leave to stand.
  • Then make the date paste by gently heating the chopped dates with the water until they are soft and the water has been absorbed. Use the back of a spoon to mash them until fairly smooth.
  • Mix the flour, sugar, cocoa, salt, baking powder and bicarb together in a bowl.
  • In another bowl, whisk up the oil and the flax eggs. Add this to the bowl of dry ingredients and stir in the date paste too.
  • Gradually add the plant milk until the mixture is soft enough to spoon into a prepared square cake tin or silicone mould. Spread it about 1/2" deep as it only rises a little.
  • Bake in an oven preheated to 180C for 20-ish minutes (I forgot to time it as I was busy cooking other stuff), until a thin skewer inserted into the centre comes out clean.
  • Remove from the oven when done, cut into squares or rectangles and leave to cool on a wire rack. Dust with icing sugar if you like. (But if you do, use a brand like Silver Spoon which is made from beet sugar, as they filter cane sugar through bone charcoal to make it white- ugh!)
So do you dread the darker days and falling leaves, or do you embrace Autumn? What foods are your favourites at this time of year?

PS: We have a couple more brownie recipes:


  1. I actually have all the ingredients for these little treats - deliciously excited!
    Mary x

    1. Do let me know how they turned out, and how long they lasted ;) x

  2. I haven't tried the Brazilian nuts yet... but these look so good in your brownies! I am into empanadas this year... due to the fact that I'm visiting Spanish countries!

  3. wow thats an super healthy brownie :)

  4. I love Brazilian nuts, its so nutty, I eat everyday to keep my thyroid down.

  5. Didn't know they were good for thyroid, but I'm not surprised considering most edibles from the South American rainforest seem to be medicinal! I might even make these an Ingredient of the Month sometime soon- they are so yummy. Because these nuts grow only in the wild forest, if enough people eat them and create a great demand for them, in theory it could save more forest from being chopped down.


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