This recipe was taken from Notes from my Kitchen Table, and dutifully tested by the Stylist team. Quick and easy to prepare, these are about as healthy as brownies can get, with no flavour sacrifice.
Ingredients (serves 8)
- 200g spelt flour
- 100g high-quality cocoa powder
- 1.5 tbsp baking powder
- Pinch fine salt
- 125ml vegetable oil
- 250ml real Vermont maple syrup
- 125ml brown rice syrup or light agave nectar
- 125ml strong brewed coffee
- 125ml soya milk
- 1 tbsp vanilla extract
- 175g high-quality chocolate chips (try and find the grain-sweetened variety if you want to stay sugar free)
Active preparation time: 15 minutes
Total preparation time: 45 minutes
1) Preheat the oven to 180°C, 350°F, gas 4. Grease a baking dish (I use a 28 x 23cm dish that’s 5cm deep) with vegetable oil.
2) Sift the flour, cocoa, baking powder and salt together in a large mixing bowl. In a separate bowl, whisk together the vegetable oil, syrups, coffee, soya milk and vanilla. Mix the wet ingredients into the dry ingredients, being careful not to overbeat (that’s how you end up with a tough cake!).
3) Pour half the mixture into the dish. Sprinkle with half the chocolate chips. Pour the rest of the mixture into the baking dish and sprinkle with the rest of the chocolate chips. Bake for 30 mins (less if your dish is shallow, more if it’s deep), or until a cocktail stick has just a bit of chocolate on it when you test the cake (this means it’ll be super fudgy!). Let it cool if you have the patience, cut into squares and serve.