Vegan Slutty Brownies {with a Belgian twist} |

The smells coming from my kitchen as I type this… heaven save me, I think I’ve perished from chocolate overdose. And that’s only by smellingit.

Ever since seeing the recipe for Slutty Brownies on Rosie’s blog (The Londoner) I was determined to make my own, 100% plant-based version of it. But be warned: just because this one is made without any animal byproducts doesn’t mean it’s “healthified”. Oh no. This one is full of sugar, and fat, and all good things in this world. Because life is not worth living without a biscuit/cookie/brownie hybrid.

Speaking of all things nice — I don’t want to hear a thing about calories. I want you to enjoy these brownies shamelessly, guiltlessly, happily. None of that “I’ll have to work it off” or “I’ll just have a tiny bite”. Erm, FUCK THAT. (And no, I’m not sorry for my French.) I’m so tired of people — women especially — always having to justify every single calorie that goes into their body. I’m so done with that. Food is fuel for your body and your soul, and you should not have to apologise for that.

Almost end of the feminist rant — the last thing is this: watch this video. It will change your life. If you’re a woman, or you have a daughter, nieces, a mother, a sister, whatever, you need to watch this.

{Now I’m done.}

Alterations had to be made to the original recipe, of course. For one, no eggs. (Obviously.) And then almond milk instead of regular, and all that jazz.

Secondly, no oreos. I know, I know, I know — I wish I could have used them, but some nincompoop decided that UK Oreos should contain whey protein (which comes from milk), contrary to US Oreos. Unfathomable. But un-vegan, nonetheless. So what’s one to do?

Belgianise the biscuits, of course.

(I know I just made up a word there. Roll with me, a’right?)

The result is much the same as Rosie’s recipe: uncensored food porn. This is the sort of stuff you eat whilst giggling gleefully and stuffing your face guiltlessly. After having gone back for ~~seconds~~thirds.

You only live once….

Makes 12 large brownies
Prep time: 15 minutes
Baking time: 25 minutes (30 for firmer brownies, but I like them gooey)

Ingredients:

For the cookies:

150g self-raising flour

100g brown sugar

125ml almond milk

75g carob chips

1 tsp vanilla extract

50ml canola/grapeseed oil

pinch of salt

Combine all ingredients in a large mixing bowl until you obtain a smooth “cookie” dough.

For the brownies:

1 box of Betty Crocker fudge brownie mix

70ml water

40ml canola/grapeseed oil

a splash of almond milk (optional)

Combine all ingredients in a large mixing bowl until smooth.

and finally

1 packet of Lotus Peperkoek Speculoos biscuits.

Instructions:
Spread the cookie batter on the bottom of a lined cake tin. Display the biscuits evenly across this layer. Cover the biscuits with the brownie batter. Smooth with a spatula, then pop in the oven for 25 minutes at 180ºC.
Cool on a wire rack before cutting up into single portions. Serve warm, with some cold vanilla ice cream on the side if you like. (Coffee ice cream would also be divine with this — but then again, it is divine with everything.)

21 thoughts on “Vegan Slutty Brownies {with a Belgian twist}”

Not to be totally biased, but when I was given a sample of these little beauties I swear I nearly cried. From sheer happiness, that is…

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