You’d be hard pushed to find somebody who doesn’t love a good brownie. Aine Carlin favours hers on the fudgy side
250g plain white flour
1 teaspoon baking powder
pinch of salt
1 banana, peeled and mashed
230g caster sugar
1 tablespoon vanilla extract
140g good-quality dark chocolate (minimum 70 per cent cocoa solids), broken into pieces
4 tablespoons vegan margarine, plus extra for greasing
1 tablespoon agave nectar
60g dark chocolate chips
120g walnuts, chopped
icing sugar, to dust
1) Preheat the oven to 180C/gas mark 4. Grease a 20cm baking tin and line with baking parchment.
2) Sift the flour, baking powder and salt into a large bowl.
3) In a medium bowl, combine the mashed banana, sugar and vanilla extract.
4) Bring a small pan of water to the boil and then turn down to barely a simmer. Put a heatproof bowl on top, place the chocolate, margarine and agave in the bowl and melt together until smooth and glossy. Pour the melted chocolate into the banana mix and stir to combine.
5) Make a well in the centre of the flour, pour in the chocolate mixture and fold thoroughly until everything is incorporated. Finally, fold in the chocolate chips and walnuts, ensuring not to overwork the batter.
6) Pour into the prepared tin and bake in the oven for 25 minutes.
7) Allow to cool completely before cutting into pieces and dusting the brownies with icing sugar.
This recipe has been taken from Keep it Vegan by Áine Carlin, published by Kyle Books. Priced at £14.99. Photograph by Ali Allen.