Fudgy Chocolate Brownies

It’s true, I already have a brownie recipe on my blog, posted nearly two years ago! And those brownies are really great and super simple to make. But they’re cakey brownies – which I think are great, but there’s always room for more than one type of brownie! These brownies are fudgy, gooey, sticky, and indulgent – mmm!


With fudgy centres and a crackly top, these brownies are pretty much perfect. I make them with chocolate chips, because you can never have enough chocolate, right? But you could also jazz them up with walnuts or dried cherries if those take your fancy!


They’re a little more involved than my regular brownies, and they use aquafaba, which I’ve explained in a previous post – it’s the liquid from a tin of beans or chickpeas! Yeah, weird right? But it works, so well. And, I’m not joking, you cannot taste beans in the slightest! Do me a favour and just try it, okay?

Fudgy Brownies

  • Servings: 20 brownies
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  • 115g dark chocolate, broken into chunks
  • 60g cocoa powder
  • 90g vegan butter (I used vitalite)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 4 tbsp aquafaba
  • 360g sugar
  • 50ml milk of choice (I used oat milk)
  • 265g plain flour
  • 100g chocolate chips


    Preheat the oven to 175C/350F/Gas Mark 4
  1. In a heat-proof bowl, combine the dark chocolate, cocoa powder, and vegan butter. Either in a microwave, or over a double boiler, heat until the chocolate is completely melted.
  2. Into the melted mixture, stir the vanilla, salt, milk, bicarbonate of soda, and aquafaba, and mix until well combined.
  3. Add in the sugar and mix with a fork until completely mixed in.
  4. Gently fold through the flour until there are no pockets of flour remaining.
  5. Finally, stir in the chocolate chips. The mixture is quite thick at this point – that’s what it’s meant to be like!
  6. Transfer the mixture into a baking dish and press down until evenly spread.
  7. Bake in the preheated oven for 30-35 minutes, until a knife inserted in the middle comes out mostly clean.
  8. Leave to cool before slicing, if you can resist!

Thank you to veganbaking.net for the recipe inspiration!

Chocolate “Crunchie” Bites (Or, Honeycomb/Cinder Toffee)

Apparently, these go by several names. I’ve always known them as “that bit inside a crunchie bar” or honeycomb (no, not the bee stuff!). They can also be called cinder toffee, and, it seems, “hokey pokey” which I thought was a kid’s party song, but oh well.

I actually bought some chocolate-coated-honeycomb last week at the West Midlands Vegan Festival which inspired me to make this! I’ve made it before as a child, with my mum, but not for a long time! It’s actually pretty simple if you make sure you have everything set up already.

You only need five ingredients – sugar, golden syrup, bicarbonate of soda, and chocolate. Some people use a sugar thermometer, but you don’t need one – I don’t have one! You need to prepare a bit beforehand: Get your tray that you want your honeycomb to go into ready – I used a 10×15 inch roasting tin. Line it with baking paper and then grease that with a bit of margarine or oil – you don’t want the paper sticking to the toffee!

Next, get all your ingredients ready, except the chocolate. Once you get started, it happens fairly quickly. I’ve put together a little picture guide to how you make it!

Chocolate Crunchie Bites


  • 200g golden syrup
  • 400g sugar
  • 1 tsp white vinegar
  • 1 heaped tsp bicarb of soda
  • 400g chocolate


First, mix together your golden syrup, sugar, and vinegar in a large saucepan over a very low heat. Stir this with a wooden spoon until it is melting and is more liquid than solid.  Note: It’s good to use a wooden spoon as the sugar gets very hot, and a silicone/plastic spoon might not be able to handle it. Similarly, a metal spoon will get too hot and the handle will burn your hands!

Once the sugar has dissolved, remove your spoon, and turn the heat up. and let the mixture come to a boil. You need to boil this until it darkens in colour, which takes about 5 minutes depending on your stove. The sugar needs to reach the “hard crack” stage, this is 150C if you are using a thermometer. If not an easy way to test is by getting a jug of ice water ready. I did not have any ice (it’s October, why would I have ice?) so used frozen peas instead to cool my water down, ha!

Using a long fork or spoon, dip the handle carefully into the sugar mixture and then immediately put it into the ice water. Give it 10 seconds and then pull it out and test it. If the mixture is hot enough, it’ll have set solid and you’ll be able to “snap” it off like a boiled sweet. If it’s not and it’s just sticky, keep on cooking your mixture!

At this point, make sure your bicarb of soda is ready! If you let your sugar cook too long it will burn and taste nasty.

Once your mixture is hot enough, quickly add the bicarb of soda and mix very quickly. The mixture will soon increase in size a lot. You don’t want to mix too much – just enough to get all the bicarb stirred in so you don’t get any nasty packets.

Immediately pour the mixture into your prepared tin, and set aside on the countertop to cool.

You want to clean your saucepan now. The easiest way to do this is by boiling the kettle and filling the saucepan with boiling water. Then, the sugar will melt and you can scrub it off quickly.

Leave the honeycomb to set for at least 2 hours, until the top is hard to touch. Then prepare your chocolate. Break it into pieces, and melt it – I did mine in the microwave.

Remove the honeycomb from the tin. It should have shrunk a little while it cooled. Make sure it’s all set – if it’s not, leave it a while longer until it is.

Next, break it into bitesized pieces! Either just smash it with your hands, or use a serrated knife (like a bread knife) to help you cut it. Taste some if you like, it’s nice!

The next step is to dip your honeycomb in the melted chocolate. I did not get a photo of this as it was rather messy. But, use a spoon and a fork to dip, and place it on a tray in the fridge to set. Once it’s set – you’re all done, chocolate crunchie bites!

Keep in the fridge so the chocolate does not melt.

3-Ingredient Peanut Butter Cup: Vegan MoFo Day 21

Day 21! That’s three weeks of Vegan MoFo done, wow.

For today, our prompt was “What three endless food supplies would you take if you were going to be stranded on an island?”.

I wasn’t sure what to do – I could go the easy route and just take three foods I love to eat and just write about them (maybe three kinds of chocolate!) but I figured that wouldn’t be very interesting for you guys to read about.

So, I thought maybe I could choose three ingredients I could make something with! But what can you make with just three ingredients? Well a fair bit actually, but I decided to go with something super tasty that isn’t often vegan…

…Peanut butter cups! Now, I hear you can get vegan PB cups in the US, and occasionally you can find them in special stores here in the UK, but they’re expensive and these are so easy and cheap – why not make them? Just three ingredients.

These are the three ingredients I started with, peanut butter, icing sugar (powdered sugar) and dark chocolate.

First, you melt half the chocolate.

Mmm…melted chocolate. Don’t eat it yet.

Then, arrange your cases (I used “petit four” cases so they ended up mini cups) on a baking sheet on a tray. Put a blob of the melted chocolate in the bottom of each cup (don’t worry about them being messy!) and drop the tray lightly on the table a couple of times. This evens out the chocolate so it covers the whole base of the cup!

Told you it was a little messy!

Next, mix your peanut butter and icing sugar together in a bowl until you get a fudgy mixture. Roll it into small balls (slightly bigger than a chickpea!) and place one in each cup, on top of the chocolate.

Next, melt the rest of the chocolate and spoon it over the peanut fudge balls. Once again, tap the tray on the table to get the chocolate to settle.

I then put the tray in the freezer for 30 minutes so they could set, but you could just put it in the fridge if you prefer. Leave them to set entirely before you remove them from their cases.

Keep in the fridge and enjoy!

Bonus: Inside shot!

3-Ingredient Peanut Butter Cups

  • Servings: 24 mini cups
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  • 400g chocolate
  • 125g creamy peanut butter
  • 125g powdered sugar


  1. Set up a baking tray with your cake cases. Use petit four cases for mini cups, or cupcake cases for regular sized.
  2. Melt 200g chocolate (I did this in the microwave).
  3. Put a small blob of chocolate in the base of each cup case. Once each case has chocolate in, tap the tray on the surface to even out the melted chocolate.
  4. In a bowl, add the peanut butter and sift in the powdered sugar. Mix well until a fudgy mixture forms.
  5. Form the peanut fudge into small balls – slightly bigger than a chickpea, or even larger if you use full size cupcake cases.
  6. Add one ball to each case, placing it in the centre of the chocolate.
  7. Melt the final 200g chocolate and spoon it over the peanut butter balls.
  8. Again, tap the tray on the surface to even out the chocolate.
  9. Put the cups (still on the tray) in the fridge or freezer and leave until set.
  10. Enjoy! Store in the fridge, else they’ll melt!

Melty Chocolate Brownies

Finally eh, a dessert recipe! I usually love making desserts, and I guess if I wasn’t posting every day, this blog would probably be completely sweet. But when it’s just me and my husband, well, making a cake every single day would be a bit much. Today though it is time for some sweets…and some wonderful ones at that. This is my favourite ever brownie recipe. It doesn’t use any egg replacer, which I love, because that isn’t cheap, it’s a one bowl mix, and it’s so quick and easy to whip up.

I adapted the recipe from this one – I found it a few years ago when I was searching for “egg and dairy free brownies” and decided to give it a go. It worked wonderfully. Over the years I have tweaked the recipe a bit and found my perfect mix. I made some for a village fete a few years ago and they sold out within minutes!

And I’m not lying when I say it is so simple to make.

You just mix the dry ingredients in a bowl:

Then mix in the wet ones, and the chocolate chips:

Pour into a lined baking tin, bake for 20-25 minutes…and there you have it:

one big giant brownie…

Leave it to cool for 20 minutes or so (as long as you can stand!) and cut into 16 large pieces:

And there you have it, lovely gooey chocolate brownies!

Melty Chocolate Brownies

  • Servings: 16 large brownies
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  • 350g plain flour
  • 250g sugar
  • 75g cocoa powder
  • 1 tsp bicarb of soda
  • Pinch salt
  • 1 tsp vanilla
  • 100ml sunflower oil
  • 300ml milk of your choice
  • 100g chocolate chunks


  1. Preheat the oven to 175C (350F).
  2. Combine all the dry ingredients in a bowl. (Flour, sugar, cocoa, bicarb & salt)
  3. Add in the wet ingredients, stirring until there are no flour bits left. It should have a cake batter-like consistency.
  4. Stir through the chocolate chips.
  5. Pour into a 20cm x 30cm pan and smooth with a spatula.
  6. Bake in the preheated oven for 20-25 minutes until the top crisps up, and a skewer comes out clean.
  7. Leave to cool for 20 minutes before turning out and slicing.

Many thanks to littlehouseliving.com for the recipe inspiration!