Best ever sugar-free vegan brownies
After much experimenting and gallant taste-testing by friends, the best ever sugar-free vegan brownies have finally been perfected! Crispy toffee-chewy on the outside and gooey soft on the inside. In case you like even more chocolate in your brownies, try adding a couple of tablespoons of cocoa nibs into the dry ingredients - these will give the brownies a rich, dark chocolate flavour. You might like to try substituting the pecans for almonds. Makes 12 brownies (11 cm x 3 cm x 2 cm pan).
- ⅔ cup whole pecans
- ⅔ cup + 1½ tblsp organic cocoa powder - its worth buying a good quality organic cocoa powder (in the UK, I buy Green & Black's organic cocoa powder)
- ½ cup + 1 tblsp wholemeal spelt flour
- 2½ tblsp egg replacer
- One pinch of sea salt
- 4 tblsp sunflower or safflower oil
- 1¼ cups of brown rice malt
- 1 tsp of vanilla essence
- Pre-heat oven to 160 degrees.
- Put pecans into a small dry skillet and lightly toast over a medium heat. When the pecans are just starting to brown, slide them out of the pan and onto a chopping board. Roughly chop, aiming for nice chunky pieces, and set aside.
- Mix the remaining dry ingredients in a large bowl, adding the pecans, and set aside.
- Pour the oil and brown rice malt into a small pan and gently warm over a low heat, stirring with a fork until the brown rice malt 'melts' into the oil.
- Stir the vanilla into the oil and brown rice malt mixture, and then pour the wet mixture into the dry ingredients, continuously stirring with a fork until well combined.
- Line a brownie pan with grease proof baking paper and pour the mixture in.
- Bake for 35 minutes, until the top of the brownies start to crisp (but toothpick still comes out wet).
- Take out of the oven and let the brownies cool in the pan (so they keep their shape).