Lenten Brownie
8 servings
40 minutes
Vegan brownies are a refined treat from American cuisine, adapted for those observing fasting. Its history roots in the tradition of creating desserts without milk and eggs, as chefs sought ways to maintain rich flavor and softness in baked goods. This brownie surprises with its texture: moist inside with a crispy crust that reveals the full aroma of cocoa. Nuts add a delicate crunch, while honey brings natural sweetness, softening the richness of chocolate flavor. With its simple preparation and absence of animal products, this dessert is perfect for vegans and those fasting. It can be served with powdered sugar or ice cream, creating a harmonious balance of flavors and textures that turns each bite into true delight.
1
Preheat the oven to 180°C.
2
Sift the flour, cocoa, baking powder, and soda. Add sugar, vanilla sugar or vanillin, and salt to them. Mix well.
- Wheat flour: 1 glass
- Cocoa powder: 0.5 glass
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 0.5 teaspoon
- Sugar: 0.5 glass
- Vanilla sugar: 1 teaspoon
- Salt: 1 teaspoon
3
Chop the nuts with a knife and add to the dry mixture.
- Nuts: 50 g
4
Dissolve 1 tablespoon of honey (heaped) in 1/2 cup of warm water.
- Water: 0.5 glass
- Honey: 1 tablespoon
5
Add honey water to the dry mixture. Mix, then add 1/2 cup of vegetable oil. Mix until smooth.
- Vegetable oil: 0.5 glass
6
Place in the mold and bake at 180°C for 25–30 minutes. I baked in a 18x25 cm mold for 20 minutes in the middle of the oven, heating from below, then another 5 minutes with heating from top and bottom.
7
Let it cool for 10 minutes. The cake is moist, and when it cools, it develops a crispy crust. You can decorate it with powdered sugar or a scoop of ice cream when serving.
