Warm, gooey chocolate brownies have to top the list of favourite puddings! I can’t believe it’s taken me this long to share my recipe, but we’re here at last and they’re good (I may have devoured half of them). I’ve also paired them with fruit compote, which is a nice change from ice cream. It’s super simple, and makes a great topping for porridge if you’ve any left over! Don’t forget to tag me @oliviafurner if you get creative in the kitchen, I love seeing what you’re cooking.
- 185g dairy free butter, I use Pure
- 200g dark chocolate
- 85g spelt flour
- 40g cocoa powder
- 100g dairy free milk chocolate or dark
- 4 flax eggs (4 tbsp ground flax + 10 tbsp water)
- 275g soft brown sugar
- 500g mixed berries
- 1 tbsp cinnamon
- 1-2 tbsp maple syrup
- Preheat your oven to fan 160C/180 degrees/gas 4. Prepare a baking tin, by lining with baking paper or grease with butter and dust with flour. Make the flax eggs, by mixing together the ground flax and water then place in the fridge to set.
- Tip the butter and dark chocolate into a bowl, and set over a small saucepan 1/2 full with hot water and bring to the boil. Turn it off, and now leave the chocolate and butter to melt completely. Stir occasionally, then take off the heat once fully melted and set aside to cool.
- Mix together the flour and cocoa, using a wooden spoon to remove any lumps. Now chop the remaining chocolate into small chunks, and set aside.
- Slowly mix the cooled chocolate, and flax eggs together. Keeping going until it’s combined. To finish mix in the dry ingredients, and chocolate. Fold together, using a figure of eight action.
- Pour the mixture into the prepared tin, I swear by using a silicon spatula to get every last drop (or sneak a finger or two around the bowl). Place into the prepared oven, cook for 25-30 minutes. The top should be shiny and slightly cracked, still with a slightly gooey centre.
- Leave the in the tin until completely cold, otherwise you might find it falls apart. Once cooled, take out and enjoy the brownie goodness!
- Quite simply place the fruit into a large saucepan, with the maple and cinnamon.
- Bring to the boil, reduce the heat to simmer and place a lid on top. Leave for 30-40 minutes, depending on what fruit you’ve chosen.
- Once everything has broken down, take off the heat and transfer to another dish. As it cools you’ll notice it starts to thicken, the perfect consistency to spread onto your brownies.