Have you ever been deceived by some trickster telling you they got you a brownie, and then when you eat it, you discover that it’s actually a CHOCOLATE FUCKING CAKE! I got so pissed off when an ex-housemate informed me that her mother had made brownies and that she’d leave one aside for me so that I could tuck into it after a hard day’s work. So when my work day ended, I had this decadent, gooey, rich brownie waiting for me, waiting to do its job of making my day feel perfect even though it really was shit, since that’s what brownies do. They are miracles in a tin- they should seriously be marketed that way. Everyone loves a miracle.
Anyway, I reached my final destination- the kitchen- snatched that brown greaseproof paper-wrapped shizzle from the fridge, got comfortable on the sofa and eagerly removed its packaging. I preceded to take a bite, anticipating that foodgasm one normally experiences from a brownie, but nothing of the sort followed that mouthful. The rage and disgust- this was merely a sponge cake disguised as a brownie (wolf in sheep’s clothing), no sign of brownie detected in that fakery of a product whatsoever! Might explain why she’s now an ex-housemate. Ok, the brownie isn’t the reason, but it was surely a sign of things to come so I’m glad I got out of there.
Brownies cannot and should never be compromised. In my opinion, you just can’t make them low fat, low sugar, low whatever, and they should ALWAYS be extreme in the following areas: gooey, chocolatey, fudgy, chewy, sticky and scrummy.
I would also insist that they not be meddled with, but when you’re a frequent brownie-eater, one can become complacent even with the best of them. This is why the blackforest brownie cropped up. Well, in addition to the fact that I’ve recently attained a German boyfriend and he often tells me how I need to taste a real blackforest gateaux (since I’ve never liked them). He even shows me pictures to taunt me with its scenic beauty (the place, not the cake), but I thought I would attempt to make one that I might like- how could it be possible to dislike if it were in brownie form?!
It’s so easy to over-indulge so the addition of protein makes this a little less likely. I’ve also used chickpea flour since I often use it to make desserts and the texture is shockingly fudgy. It’s also an okay source of protein when it comes to flour substitutes so that’s another bonus.
- 150ml soya milk
- 1tsp lemon juice
- 200g dark chocolate (dairy-free) plus extra to decorate
- 50g cocoa powder
- 80g chocolate vegan protein powder
- 50g ground almonds
- 50g chickpea flour
- 100ml flavourless oil
- 100g coconut palm sugar
- 100g dried sour cherries
- 100g silken tofu
- 2tbsp agave nectar
- 1tsp vanilla extract
- Preheat the oven to 180C.
- In a double boiler, melt the chocolate with the oil then remove from the heat.
- Add the lemon juice to the soya milk. Once curdled, stir into the melted chocolate.
- Fold in the cocoa powder, protein powder, almonds, chickpea flour and cherries.
- Bake in the oven for 25-30 minutes.
- For the topping, blend the tofu, agave nectar and vanilla extract until creamy and spread on top of the cooled brownies.
- Sprinkle with the grated chocolate.
You can finish it off with some fresh, tinned or dried cherries and whatever else you fancy to make it look forest-like! Tuck in and enjoy with a cup of strong, black coffee.