I’m not joking when I tell you that these brownies are the ultimate lazy chocolate brownies. So lazy that you don’t even need chocolate, and I can almost guarantee that all the ingredients for these brownies will already be in your pantry. This doesn’t give you permission to make them every day, but hey, if you wanted to make them every week, I wouldn’t stop you.
So when those cravings hit, or (like me) you’re needing a quick dessert to take to a dinner party, or you’re just in a baking mood, give these brownie babies a go. I promise you, they don’t disappoint. I even surprised myself! Here we go:
- 1 cup Nuttelex or vegan butter, melted
- 1/2 cup unsweetened cocoa powder
- 2 cups plain flour
- 2 cups castor sugar
- Egg replacer equivalent to 4 eggs
- A dash of vanilla extract
- Preheat your oven to 180 degrees Celsius and line a brownie baking tray.
- In a large mixing bowl, combine the melted butter and cocoa powder.
- Prepare the egg replacer and set aside.
- First add the flour and sugar to the cocoa mixture, then stir through the egg replacer and vanilla essence. (The brownie batter will be super thick, almost like cookie dough. Don’t stress)
- Press the dough into the baking tray to spread evenly. Bake for 20 – 30 minutes or until you can stick a skewer through the brownie and it comes out clean.
For the chocolate frosting:
- 1/4 cup Nuttelex or vegan butter, softened
- 1/4 cup almond milk or other vegan milk
- 1/4 cup cocoa powder
- 3 cups icing sugar
- Combine all ingredients together until smooth.
- Remove brownie from its tray and place on a cooling rack.
- While still warm, pour the icing mixture over the brownie and allow to cool (this will make the icing harden, mmmmm)
Store this brownie in the fridge for a gooey, fudgy, insanely good chocolatey experience. And please, enjoy this without thinking about the sugar content. It’s a treat! Life is worth living, and that includes indulging in seriously good chocolate brownies from time to time.