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Fudgy Brownies From Deliciously Ella

Name: Fudgy Brownies From Deliciously Ella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 15
Cuisine: American
Ingredients: 1 tablespoon chia seeds; 250 grams buckwheat flour (can be swapped 1:1 with all purpose flour, or gluten free all purpose flour); 1 teaspoon baking soda; 1 pinch of sea salt; 60 grams cacao powder; 330 grams coconut sugar; 100 milliliters almond milk; 130 grams coconut oil, melted; 1 handful of walnuts, chopped

by: Food52

August 28, 2019

3.6 7 Ratings

Photo by Julia Gartland

Prep time 15 minutes
Cook time 30 minutes
Makes 15

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Author Notes

Printed with permission from Ella Mills (Woodward)'s "Deliciously Ella: The Plant-Based Cookbook": "I've been so excited to share this recipe with you, it's our all-time favorite and probably the most popular sweet recipe we've ever had at the deli! The brownies are so gooey and fudgy and I love the crunchy bites of walnuts on top. I often make these for friends, serving them hot out the oven with a scoop of coconut ice cream." —Food52

Test Kitchen-Approved

What You'll Need

Ingredients

1 tablespoon chia seeds
250 grams buckwheat flour (can be swapped 1:1 with all purpose flour, or gluten free all purpose flour)
1 teaspoon baking soda
1 pinch of sea salt
60 grams cacao powder
330 grams coconut sugar
100 milliliters almond milk
130 grams coconut oil, melted
1 handful of walnuts, chopped

Directions

Preheat the oven to 374°F (190°C, or fan 170°C). Line a 25x18x4 cm baking tin with baking parchment.
Place the chia seeds in a bowl with 4 tablespoons water, mix well then leave to one side for 10 minutes to thicken up.
Place the flour, baking soda, salt, cacao powder, and coconut sugar into a large bowl and mix well to remove any lumps. Next, add the almond milk, chia mixture and melted coconut oil and mix well for 5-6 minutes to ensure everything is well combined.
Pour the mixture into the lined tin and sprinkle with the walnuts. Bake for 25–30 minutes, until cooked through but still a little fudgy in the middle. Leave to cool in the tin for 10 minutes, then transfer to a wire rack, before cutting into brownies.
Tip: In the deli we bake these brownies in individual molds, which gives them a crusty edge, but here we've suggested baking them in one large tray as it's easier and makes them extra gooey.

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Lovetocook
Lynda Bell
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3 Reviews

Lovetocook May 16, 2020

Feel a bit better seeing that others struggled with this and it’s not just me. Seems more like a dry cake and the main flavour is buckwheat. Shame as ingredients are very pricey

Lynda B. September 4, 2019

I had no issues with the batter. I used a scale and weighed everything and it mixed together just fine. The picture looks enticing, but neither I nor my housemate cared for the flavor. As stated previously the buckwheat dominates here and I want chocolate. I will look elsewhere for a satisfying, healthier style brownie.

lynx60489 September 3, 2019

I would love to know where I went wrong because these really didn't work out for me and the caption and picture made me so excited to try this recipe. I followed the directions exactly, but the mixture I had before baking was a large crumb and not a smooth batter. I had to add more almond milk and oil but even then, I was left with something more like play dough than brownie batter.

I pulled my baking dish out of the oven when the center of the brownies were still gooey. I'm glad I did because the consistency was more cake like than fudge. Taste wise, these were earthy and the dominant flavor was the buckwheat.

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