In this episode of the podcast COOKING WITH BRUCE & MARK, we’re making fudgy vegan brownies!
We’ve also got a one-minute cooking tip about how music can make cooking more enjoyable. And we’ll tell you what’s making us happy in food this week.
Here’s the recipe for these incredibly delicious brownies:
Position the rack in the center of the oven and heat the oven to 350F/175C. Line an 8-inch/20-cm baking pan with parchment paper.
Melt 2 1/2 ounces/80 grams dark chocolate (70 - 79% cocoa solids) in a microwave-safe small bowl, heating it in 10-second bursts and stirring after each.
Stir in 1 1/4 cups or 250 grams granulated white sugar or caster sugar (by weight not volume) until dissolved.
Then stir in 1/4 cup or 60 milliliters olive oil; 3 tablespoons or 62 grams molasses or (better yet) black treacle; and 1 tablespoon or 15 milliliters vanilla extract.
Finally, stir in 2/3 cup or 160 milliliters unsweetened almond milk.
Now blend these in a SECOND bowl: 1 cup or 120 grams all-purpose or plain flour; 3/4 cup or 62 grams unsweetened cocoa powder; 1 teaspoon baking powder; and 1/4 teaspoon table salt.
Stir the flour mixture into the chocolate mixture, then add and stir in 1/2 cup or 56 grams chopped shelled walnuts just until well-combined
Scrape and spread every speck into the prepared pan.
Bake until puffed and set, about 20 minutes. Cool on a wire rack for at least 5 minutes before cutting and serving.