These brownies have been accused of being more cakey than fudgy. This is true to some degree. When you bite into them, you get a cakey feel, but this soon morphs into a beautifully chocolatey and gooey sensation. This is due to the chocolate sauce which is mixed into the brownie cake batter.

They are also arguably not a ‘real’ brownie because they don’t have chocolate in them, just cocoa. I don’t think they need it.

The brownies featured have melted chocolate spread on the top, plus white fondant decoration.

Chocolate Brownies (wheat)

Sauce – 2 1/2 oz (75g) margarine
1 1/2 oz (45g/5 tbsp) cocoa powder
2 1/2 floz (75ml) soya milk
7 oz (200g) caster sugar
Cake – 6 oz (170g) plain white flour
2½ tsp baking powder
¾ oz (20g/2½ tbsp) cocoa powder
4oz (115g) caster sugar
5 floz (150 ml) soya milk
1½ floz (45ml) vegetable oil
2 tsp vanilla essence
Top for decoration – 1½ oz (45g) plain vegan chocolate drops, optional
1. Line an 8 inch x 6 inch tin with greaseproof paper – one piece which goes up two of the sides. Pre-heat oven to 180C, Gas Mark 4.
Fairfoods Vegan Catering - Lined Tin

2. Combine all sauce ingredients in a saucepan and gently bring to the boil. Simmer for 1 minute, stirring well. Put saucepan into a bowl of cold water and beat sauce until it cools and thickens. Set aside.

3. Sieve flour, baking powder, cocoa and sugar into a bowl. Whisk soya milk, vegetable oil and vanilla essence together, then stir into flour mixture, adding the sauce at the same time. Mix until just combined.

4 Place the brownie batter into the prepared tin, then sprinkle the chooclate drops chips on the top of the batter as quickly and evenly as you can. Bake for 30 minutes. Leave to cool and cut into squares.