My original brownie recipe was adapted from a non-vegan version that used dairy curd (thanks, Kavita). I made mine using soy curd and it was a hit with my friends! Check it out here.

While I was totally happy with the recipe, I wanted a simpler version with no curd. And in walks ACV like a knight in a shining armor πŸ™‚

This brownie recipe is totally hassle-free and super easy to make! All you need is a handful of readily available ingredients and 15 minutes of active work to bake a batch of rich, dense, and moist brownies studded with pieces of melty chocolate and crunchy nuts!

Preparation time: 15 minutes + 35 minutes baking time

Yields: 20 small brownies

Ingredients

  • 2 cups whole wheat flour
  • 1 1/2 cup soy/cashew milk
  • 1 cup brown sugar/jaggery powder
  • 2/3 cup cocoa powder (unsweetened)
  • Β½ cup coconut oil + more for greasing the tray
  • 2/3 cup chopped vegan dark chocolate (pop into the freezer for an hour)
  • Β½ cup chopped cashew/almond/walnut (roasted in a little coconut oil)
  • 1 tablespoon apple cider vinegar-ACV (substitute with lemon juice)
  • 1 level teaspoon baking soda
  • 1 heaped teaspoon cinnamon powder
  • 1 heaped teaspoon instant coffee powder
  • A big pinch of salt

Β Method:

  1. Mix the soy/cashew milk with the ACV/lemon juice and keep aside for 10 minutes to make β€œbuttermilk.”
  2. Sieve the flour + baking soda 2-3 times. Keep aside.
  3. In a small mixer jar, grind together brown sugar, cocoa powder, coffee powder, cinnamon powder, and salt.
  4. Pour the β€œbuttermilk” and coconut oil into a big mixing bowl. Add the powdered brown sugar mixture and mix well.
  5. Gradually add the flour, chopped nuts, and chocolate bits to the wet mixture and combine till just mixed. Do not over-mix.
  6. Preheat the oven to 170 degrees C for 10 minutes. Pour the brownie batter into a greased baking tray and bake for 35 minutes. Let it cool for a few minutes before unmolding and cutting.
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