Kielo S/S13 via VFiles
This recipe is a kind of Frankenstein creation, part loaf, part brownie. I can’t decide whether it is a brownie-style loaf or a loaf-style brownie. Either way, it tastes damn good!
Chocolately, chewy, moist and delicious, it is perfect with a cup of Earl Grey, or underneath a big dollop of lush vanilla ice cream.
This is the sort of thing that you imagine will take ages to prepare, but it is actually really fast. Dry ingredients in one bowl, wet ingredients in another. Combine ’em and, bowl-licking duty aside, you are pretty much done.
If you don’t have a loaf pan, use a cake tin instead and have yourself some brownie cake. And on that note, I am off to put the jug on to boil and eat another big, sweet slice… the brownie rabbit hole, people. It is a good place to be.
Chocolate-Pecan Brownie Loaf
1/2 cup all-purpose flour
1/2 cup wholemeal flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 cup raw sugar
1 medium banana, well mashed
1/2 cup rice bran oil
1/2 cup rice milk
3 tbsp water
1 tsp vanilla extract
1/2 cup vegan chocolate chips
1/4 cup pecans, chopped
What to do:
Preheat oven to 170 C.
Sift flours, baking powder, baking soda and cocoa into a large bowl. Stir in salt and sugar.
In another bowl, combine milk, water, oil, banana and vanilla extract. Mix well.
Add wet mixture to dry in several batches, stirring as you go. Add chocolate chips and pecans, mixing until well combined.
Pour the mixture into a loaf pan lined with lightly greased baking paper. Bake for 50-60 minutes, until a skewer inserted into the center comes out clean.
Let sit for 10 minutes before removing from pan.