I was trawling the internet for a decent dairy free recipe and came across this recipewhich I have adapted. These brownies really are dense and fudgy, obviously the amount of time you cook them for. If you like a more solid brownie then just cook them for a little longer. Since I wanted to store some of mine in the freezer I decided to bake my batch for a little longer, but the option is yours.
Anyway I think I had better get on with the recipe now…
Ingredients(makes 16 servings)
2 cups wholemeal plain four
1/3 cup granulated sugar
3 tbsp of crunchy peanut butter (or more if desired!)
2 scoops of Vega Shake Chocolate protein powder
1 tbsp cocoa powder (use a vegan variety)
1 cup of oil (I used rapeseed oil)
1 cup almond milk
1 tsp vanilla extract
1 tsp baking powder
1 tsp salt
Preheat the oven to 180 degrees.
Mix together the flour, sugar, protein powder, cocoa powder, salt and baking powder in a large bowl. Next add the oil, vanilla extract, almond milk to the dry ingredients and beat with a wooden spoon until well mixed.
Pour the batter into a round or square non-stick cake tin and bake for 30 minutes until the top is no longer shiny. When cooked take out of the oven and allow to stand for a while to allow the brownies to cool down before cutting.
The peanut butter and chocolate flavour combination is always a favourite and in these brownies it is amazing. I was even thinking of putting in some Spirutein Chocolate Peanut Butter Swirl protein powder until I noticed that it contains bee pollen so didn’t think it would be suitable for some vegans, but I guess it depends on what your boundaries are.
Well I have a slice of this with my name on it which I’m off to eat right now. I hope this little post of yumminess brightened up your Monday!