Pyrex, supported by other baking brands, founded the awareness week to inspire people, of all abilities, to bake at home.
At Migrate, we're big fans of delicious, baked goods. In-light of National Baking Week 2022, Louis Holley our Chief Technology Officer (CTO) has kindly shared his Vegan Brownie recipe, which we hope you'll all enjoy!
• 300g plain flour
• 460g light muscovado sugar
• 160g cocoa powder
• 1tsp baking powder
• 1/2 tsp salt
• 220ml water
• 220ml vegetable oil
• 2 1/2 tsp vanilla extract
• 50g dark chocolate
• 80g berries (raspberries work best but you could try strawberries or blueberries too)
• 120g smooth peanut butter (optional)
• 2tbsp broken peanuts (optional)
• Preheat oven to 160 degrees
• Line a 20x30cm cake tin with baking paper, making sure some is hanging over the edge (makes it easier to remove from the tin)
• Add flour, sugar, cocoa, baking powder and salt to a food processor and whizz to combine
• Add water, oil, vanilla and 30g of peanut butter (if using)
• Blend until everything is well mixed (or use a large mixing bowl + an electric beater)
• Break the dark chocolate into squares and add it to the mixture
• Blend for another few seconds to mix in the chocolate
• Use a spatula or metal spoon to empty the brownie mix into the cake tin and smooth it out
• If using peanut butter, use a spoon to pour and drag swirls over the top of the brownie
• Push the berries (and peanuts, if using) randomly into the mix
• Put the tin in the hot oven and bake for 45 minutes (until cooked but squidgy in the middle - it will cool down to gooey perfection!)
• Take the tin out and let it cool to room temperature
• Cut brownie into portions, serve and ENJOY!
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