About this recipe:Absolutely divine brownie, moist and gooey and not at all heavy (and very, very tasty). spent ages testing, tasting and tweaking this recipe to make the perfect vegan brownie that would satisfy the vegans and non vegans in my family (save me making two batches) and this version passed the taste test with flying colours.
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat the oven to 180 C / Gas 4. Grease a 22x33cm (9x13 in) cake tin and line with baking parchment.
In a large mixing bowl combine the flour, sugar, cocoa and salt and mix well.
Pour the oil into a jug then add the apple purée up to the 250ml level, then top up with 250ml of cold water. Add the orange zest and orange extract and whisk together.
Add the jug of liquid to the dry ingredients with the chopped chocolate and walnuts, if using, and stir briskly (but not too excitedly) until it is all combined. Transfer to the prepared cake tin.
Bake in the preheated oven for 30 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for 10 minutes in its tin on a cooling rack. Remove from the tin, using the baking parchment to help you, and either slice and serve warm, or allow to cool before slicing and serving.
Use vanilla extract instead of the orange zest or oil for a more traditional brownie.