Sometimes I want a brownie. But the issue with baking brownies is that you end up with a whole tray, and when you're in the house all a day having a tray of brownies in the kitchen is a hazard.
A major hazard that I would definitely be regretting come my wedding day.
Which is in six months and five days. Oh God.
I'm finally going to try dresses on this weekend. I know what I want but I also can't decide. I make no sense anymore. I should be getting sleep once Matilda goes to sleep at night but I lie there in the dark trawling wedding blogs on my phone looking at dresses until I get wedding dress blindness.
So many dresses. They all start to look the same in the end and when it all gets too much I start looking at food instead.
I've made a few attempts to perfect this recipe and I think I've got it. The perfect mini vegan brownie that's fudgy in the middle and cakey on the top. If I need a guilt free treat then this is now my go to recipe.
It's seriously easy to whip up and you just have to wait eight minutes once it's in the oven.
Eight minutes to lunge around the kitchen with a baby in a sling to burn off some pre-brownie pre-wedding calories.
Aaaand you only need to wash a ramekin and a spoon at the end.
Single Serve Vegan Almond Butter Brownie
1 1/2 tablespoons almond butter
2 tablespoons almond milk
2 teaspoons maple syrup (I also tried it with brown rice syrup which worked fine)
2 tablespoons cocoa powder
1/4 teaspoons baking powder
1 1/2 tablespoons spelt flour
pinch of fleur de sel
- Preheat the oven to 180 C / 350 F. In a ramekin mix together the almond butter, almond milk and maple syrup.
- Then add the baking powder, cocoa powder and spelt flour and mix together until combined. This can all be done in a small bowl and transferred to a ramekin if you prefer as cocoa powder always gets a little messy.
- Sprinkle with fleur de sel and bake for 8 minutes.