Easy Vegan Brownies

They were a little bland and more like cake than brownies.

Tasted too much like dark chocolate but I will try again and change some things.

I reduced the sugar (used brown sugar) and removed the coconut oil altogether - I think the recipe is quite indulgent otherwise. I added banana and avocado at a higher ratio than the recipe states. I also added instant coffee because it deepens the chocolate flavour. I didn't fully mix the avocado and banana in, so you sometimes find small bits in each brownie bite. I added vegan chocolate chips on top. The smaller 8x8 mould took 20 min, the bigger one took 25 min - really do test with a metal skewer that the middle is fully bake before removing. The results were outstanding, it like a light slightly spongy brownie with a touch of banana-bread flavour. I will definitely make this again, maybe even write down my altered recipe because omg this is tasty!

Baked these brownies to enjoy with my partner as he prefers a cakey, fluffy brownie over a dense one. I'm normally a fudgy-brownie person but was really pleasantly surprised by these! They're super soft and indulgent, without being overly sweet as a lot of fudgy brownies are. Easy to cut too without falling apart, and the recipe is very forgiving to ingredient swaps. I used banana instead of avocado, and soya milk instead of canned coconut milk, as I was low on ingredients. Also baked for slightly longer, about 25 mins, as I made a 1.5x batch. A handful of choc chips in there was also great. Converted me to the cakey brownie!