It does not require any strange or readily available ingredients. Just mix all the ingredients together in a bowl, pour into the mold, bake, let cool (if you have patience), put on a little chocolate glaze and then enjoy.
You can also use this recipe if you want to make scrapbook. Then I recommend baking the 5 minutes shorter time in the oven.
I baked the recipe in a rectangular shape measuring 22 × 32 cm which gives 6 generous pieces.
Ingredients (fudge brownie without eggs, milk and butter):
3 dl wheat flour
2 cups powdered sugar
0.75 dl of cocoa
0.5 tsp salt
1.5 dl herbal coffee cream (I used coffee)
1.5 dl neutral oil (food, rapeseed or sunflower oil)
2 teaspoons vanilla sugar
50 g of dark chocolate (make sure it is free of milk or eggs)
0.5 dl whipped cream soy, coconut or oat cream
flake salt for decoration
Set the oven to 175 degrees.
Put all the ingredients, except dark chocolate, whipped cream and cereal, in a bowl and stir just until everything blends together.
Cover a mold with baking sheet paper and pour the batter into it.
Bake the brownie in the middle of the oven for about 20 minutes. If you want to make scrapbook instead, bake it for 15 minutes.
Allow the brownie to cool completely in the refrigerator before topping with chocolate glaze.
You can easily make the chocolate glaze by chopping the chocolate roughly. Put the chocolate in a heat-resistant bowl.
Pour the cream into a saucepan and heat until you see it start to boil. Remove the saucepan from the heat and pour the cream over the chocolate.
Let stand for 5 minutes before moving to a uniform glaze.
Allow the glaze to cool completely and achieve a spreadable texture before topping your brownie with it.
Garnish with garlic salt.
Serve directly or store in the refrigerator.