The school holidays are the perfect time to get in the kitchen with the kids and get creative. And we all know how hungry the kids are during the holidays!
These chocolate brownies have been a hit in our house this weekend.
Slightly tweaked recipe from previous brownies and it has taken a bit of trial and error – but that’s what baking is all about for me. I love experimenting with flavours and recipes.
1 cup cacao powder
1 cup almond meal
½ tsp salt
2 tsp baking powder
½ cup coconut oil
½ packed cup grated zucchini
1 ¼ cup almond milk
1 tbsp apple cider vinegar
100gm vegan dark chocolate chopped.
Preheat oven to 180degreesC. Line a 20cm square tin.
Add ACV to almond milk and set aside. Mix all dry ingredients in a large bowl.
Add remaining ingredients to the buttermilk bowl and stir. Pour into the dry mix and combine. Stir through the chopped chocolate.
Bake for 40mins. The cake should be slightly sticky.
I like to bake this in the evening as it sets well overnight.
Icing is optional. I used 2 tablespoons coconut oil, 3 tablespoons cacao, 1 tablespoon of maples syrup. Melt the oil and mix through the ingredients. Spread onto the brownie once it has completely cooled and set.