Holy moly, I’ve done it. I have found the greatest chocolate bar on the planet. It is like one big bar of Nutella because it is made with hazelnut paste and hazelnut cocoa cream. It is also massive, it is smooth and it is crunchy, it is purity, it is ataraxia, it is my relationship status. Oh, and it’s vegan.
So I have done a clever one and made it the melty middle inside some extremely fudgy vegan chocolate brownies.
Go forth, bakers, and foller.
By the way, the chocolate bar is called Vego, it really is quite expensive at roughly £3 per 150g bar (shop around) but quite clearly I believe it is worth it.
Why is this eco?
This recipe is vegan, meaning no butter or eggs. Instead of butter I used vegetable oil (rapeseed) which has about half the carbon footprint. I’ve written about swapping butter for oil before if you want to know the numbers.
Vego bars are also organic, which is seen as a more sustainable way of farming. And they don’t contain palm oil – unlike many other chocolate bars. Rainforests are still being torn down in the name of palm oil. It is immensely damaging to animals, local people and the climate.
Vego bars are also Fairtrade. Just eat the chocolate, okay.
Makes 9 brownies
** TIME KLAXON**
You will need to leave the batter to rest for at least four hours. This lets the flour and cocoa absorb the liquid and results in a chewy, fudgy brownie rather than a cakey, crumbly one. It also means no weird vegan substitute for eggs.
- 80ml vegetable or sunflower oil
- 80g dark chocolate (check it’s vegan, dark usually is)
- 1tsp instant coffee
- 200g dark brown sugar
- 300ml water
- 100g self-raising flour
- 40g cocoa powder
- 1 tsp vanilla extract
- 150g bar of Vego (or other vegan chocolate if you must)
- In a saucepan over a low heat, warm the oil and regular dark chocolate until it melts. Take it off the heat, stir in the coffee then add the water and brown sugar. Whisk until combined.
- Sieve the flour and cocoa powder into a medium-sized bowl. Pour in the chocolate/oil/sugar mixture steadily, whisking all the time. Add the vanilla.
- Allow the mixture to cool, cover the bowl and leave in the fridge overnight or for at least 4 hours.
- Heat oven to 170C/ 150C fan/ gas 4. Grease and line an 18cm square tin with baking parchment. You can use a 20cm tin but take 2 minutes off the cooking time.
- Pour the mixture into the brownie tin. Break the Vego bar down the segment lines and then chop in half lengthways. That gives you 10 pieces. Imagine a grid of 9 brownies in your tin and place a Vego piece into the centre of each one, pressing down until you hit the bottom of the tin. Like so:
- Bake for 30 minutes. Allow the brownies to cool in the tin for around 30 minutes, then cut into 9 squares. Devour.