• Greens and Beans

Chocolate Orange Brownies

Updated: Oct 17, 2019

Gooey, rich and faff free - putting an end to sourcing and breaking the bank on exotic ingredients such as almond butter and ground flaxseed!


Food Engineer: Lauren Wainwright.

*Feeds approx 12 - depends how big you cut the squares! Ingredients to mouth in 25-30 mins (plus cooling time)*


Ingredients:

· 150g of bournville chocolate (cheaper dark chocolate will also do).

· 2 tbsp of cocoa powder.

· 4 tbsp of plant-based butter (try Flora or Vitalite).

· 250g of self-raising flour.

· 200g of caster sugar.

· Zest and juice of one large orange (optional).

· 150ml of non-dairy milk (soy, almond, oat... whatever floats your boat).

· Pinch of salt (provided butter is unsalted).


Method:

1) Line a 20cm x 20cm baking tray with baking paper.

2) Sift the self-raising flour and cocoa powder into a large bowl with the caster sugar.

3) Add orange juice and zest (optional).

4) Melt the chocolate and butter together in a separate bowl.

5) Stir non-dairy milk into bowl with dry ingredients (flour, cocoa powder and sugar), then the melted chocolate-butter mixture.

6) Pour brownie batter into baking tray (try to keep spoon licking to a minimum!) and bake in oven at 200 degrees celsius for 18-20 mins.

7) Take brownies out of oven, leave to cool completely before cutting. (Don't worry if the brownies come out of the oven particularly gooey, they will cool and set).


Top-tip: A good test to see if the brownies are cooked through is to pierce the brownie with a knife/skewer. When the remove the knife/skewer, it shouldn't have any brownie-goo stuck to it.


Level-it up with chopped nuts, glacé cherries and/or chocolate chips. Add in step 5.


It's fair to say our food engineer Lauren knows her stuff when it comes to food. She studies Nutrition and Psychology at Newcastle Uni, has completed various cookery courses + has worked part-time at a cookery school! Expect more unreal recipes from Lauren in the future.

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