Those brownies are really easy to make, and they are vegan friendly. They are a joy to eat. Great for rest days, I do bake them on regular basis.
- 200g dark chocolate (80%+)
- 170g sel-raising flourr
- 50g light olive oil
- 230g soya milk, unsweatened
- 180g golden caster sugar (or soft brown sugar if prefered)
- 30g cocoa powder
- 15g vanilla extract
- 50g goji berries
- Optional pinch of salt
Source: The Plant-Based Cyclist (Nigel Mitchell)
You can replace brown sugar with coconut sugar.
Pre-heat your oven to about 160˚C and line a 20cm baking tray with parchment.
Use the Thermomix built-in scales to weigh the ingredients as you put them in. Start with the chocolate and give it a blast at speed six for about 10 seconds or until it becomes a rough powder. Add the rest of the ingredients – except the goji berries – and mix at level six for about 20 seconds, or until you have a smooth mixture. Add the goji berries, put on reverse blade, and mix on speed three for a few seconds. Transfer the mixture to the baking tray. Scrap down the bowl to ensure you get as much brownie mix as possible. Cook for about 20-25 minutes, the middle should still be a bit gooey.