Chocolate Fudge Brownies

Chocolate brownies are very popular, here a traditional brownie mixture has cream soya cheese ribbon through the centre and topped with a delicious chocolate fudge icing.

Ingredients:

200 g/7oz soft soya cheese

½ tsp vanilla flavouring (extract)

2 vegan eggs

250 g/9 oz 1 cup castor (superfine) sugar

100g/3 ½ oz/generous 1/3 cup butter

3 tbsp cocoa powder

100 g/3 ½ oz/3/4 self-raising gluten free-flour, sieved (strained) optional

50 g/1 ¾ oz pecans, chopped (optional)

FUDGE ICING:

50 g/1 ¾ oz/1 tbsp vegan butter

1 tbsp vegan milk

100 g/3 ½ oz/1/2 cup icing ( confectioners’) sugar

2 tbsp cocoa powder pecans, to decorate (optional)

Method:

1.Lightly grease a 20 cm/8 inch square shallow cake tin (pan) and line the base.

2. Beat together the cheese, vanilla flavouring (extract) and 25g/1 oz of castor (superfine) sugar until smooth, then set aside.

3. Mix the eggs and remaining castor (superfine) sugar together until light and fluffy. Place the butter and cocoa in a small pan and heat gently. Stirring until butter melts and the mixture combines, then stir it into the egg mixture. Fold in the flour and ( nuts)if using.

4. Pour half of the brownie mixture into the tin (pan) and level the to. Carefully spread the soft cheese over it, then cover it with the remaining brownie mixture. Bake in a preheated oven, 180°C/350°F/Gas mark4, for 40-45 minuets. Cool in the tin (pan).

5. To make the icing, melt the butter in the milk. Stir the icing (confectioners’) sugar and cocoa powder. Spread t200 g/7oz soft soya cheese

½ tsp vanilla flavouring (extract)

2 vegan eggs

250 g/9 oz 1 cup castor (superfine) sugar

100g/3 ½ oz/generous 1/3 cup butter

3 tbsp cocoa powder

100 g/3 ½ oz/3/4 self-raising gluten free-flour, sieved (strained) optional

50 g/1 ¾ oz pecans, chopped (optional)

FUDGE ICING:

50 g/1 ¾ oz/1 tbsp vegan butter

1 tbsp vegan milk

100 g/3 ½ oz/1/2 cup icing ( confectioners’) sugar

2 tbsp cocoa powder pecans, to decorate (optional)

Method:

1.Lightly grease a 20 cm/8 inch square shallow cake tin (pan) and line the base.

2.Beat together the cheese, vanilla flavouring (extract) and 25g/1 oz of castor (superfine) sugar until smooth, then set aside.

3. Mix the eggs and remaining castor (superfine) sugar together until light and fluffy. Place the butter and cocoa in a small pan and heat gently. Stirring until butter melts and the mixture combines, then stir it into the egg mixture. Fold in the flour and ( nuts)if using.

4. Pour half of the brownie mixture into the tin (pan) and level the to. Carefully spread the soft cheese over it, then cover it with the remaining brownie mixture. Bake in a preheated oven, 180°C/350°F/Gas mark4, for 40-45 minuets. Cool in the tin (pan).

5.To make the icing, melt the butter in the milk. Stir the icing (confectioners’) sugar and cocoa powder. Spread the icing over the brownies and decorate with pecan nuts, if using. Leave the icing to set, then cut into squares to serve.

he icing over the brownies and decorate with pecan nuts, if using. Leave the icing to set, then cut into squares to serve.

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