Gooey vegan chocolate and raspberry brownie
1 tablespoon chia seeds
250g buckwheat flour
1 teaspoon bicarb
300g of unrefined brown sugar
100ml almond milk (or whatever milk you have in the fridge, I used soya milk today)
130g melted coconut oil
A large handful (approx 24) of frozen raspberries, blackberries or mixed berries
- Preheat oven 170 degrees and line a 25 x 18 cm baking tray or ovenproof dish.
- Add 4 tablespoons water to 1 tablespoon of chia seeds and leave for 10 mins to thicken which will create your ‘chia egg’.
- Meanwhile, place all dry ingredients in a large bowl.
- Then add milk, soaked chia seeds (once 10 minutes has lapsed) and coconut oil to dry ingredients.
- Mix well for 5 mins. If it’s a little dry add more almond milk (it shouldn’t be too loose/powdery in texture).
- Transfer the brownie mix into baking tray and pat down using a spatula or the palms of your hand. Once evenly pressed, create your rows of berries. Lightly press the fresh/frozen berries into the brownie mixture so they stay in position when you transfer the dish into the oven.
- Place in the middle of oven for about 20 to 30 minutes (it might only need 20 minutes depending on your oven since all ovens differ). It should still be a little fudgy in the middle and remember that it’ll still continue to cook once taken out of the oven.
- Leave to cool.
The flavour of the brownies develops if they’re able to spend a night in the fridge – they’re bizarrely a lot more chocolatey in taste so if you have time, pop them in the fridge overnight and then bring them to room temperate before eating.
When cutting the brownie, ensure every portion gets a berry – the contrast of chocolate and berry is so delicious. Here’s Boni staring at one of the batches of brownies I made – willing for a slice to hop out of the glass dish and make its way into her mouth. It didn’t happen.
Jess and Tom