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Chocolate Brownie Tearer Sharer
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We're so excited to bring you this Chocolate Brownie Tearer Sharer. It’s a perfect weekend treat to for those chocolate cravings. It’s indulgent, delicious, and totally satisfying. The gorgeous gooey brownie on the inside is the best contrast with the crispy pastry. Get involved with this one, we guarantee you’ll love it!
It’s a fairly quick and simple recipe. Melt the chocolate sauce ingredients then combine with the dry ingredients in a separate mixing bowl. Mix this together until you have a brownie consistency. Lay out your pastry sheets and add the brownie mixture in the shape of the tearer sharer. Add your top layer of pastry and pop in the oven for 20 minutes. Your pastry should be golden and crispy on top.
We hope you love this recipe! It’s…
100% plant-based and vegan
For the brownie
- 40g dairy free Flora
- 50ml dairy free milk
- 75g soft brown sugar
- 50g golden caster sugar
- 1 ½ tbsp cocoa powder
- 25ml vegetable oil
- ½ tsp vanilla extract
- 90g plain flour
- ½ tsp baking powder
- ½ tsp salt
- 50g dark chocolate chips
- 2 sheets ready rolled vegan puff pastry
Put the dairy free Flora in a pan and heat it slowly until it’s liquid.
Pour the sugars and the cocoa powder into the pan and stir everything until it’s well melted down.
Pour the oil and the vanilla into the pan, stir everything together and take the pan off the heat.
Pour the flour, baking powder and salt into a mixing bowl, mix it together and then pour the slightly cooled mixture into the mixing bowl.
Fold everything together with a spatula so it’s well mixed. Add the dairy-free milk and mix together.
Pour the dark chocolate pieces into the mixture and fold them in too, set to one side and let the mixture cool down to room roughly room temperature.
Lay one sheet of vegan puff pastry on a lined baking tray.
Create a 1cm high, 3cm wide neat strip of the brownie mixture down the middle of the sheet of pastry (this will act as your “spine”).
Create 8 “legs” of mixture that are connected to the “spine”, making sure there is a 2 cm gap in between each “leg” and a 1 cm gap around the border of the pastry sheet.
Lightly brush all the exposed pastry with water - this will act as a glue.
Carefully lay the second sheet of pastry on top of the first and lightly press the pastry down in the gaps with your fingers.
Use a sharp knife to separate the “legs” from each other.
Brush the pastry with dairy free milk and maple syrup, put the tray in the oven and bake it at 180’C for 20 minutes (or until the pastry is puffy, crispy and golden.
Drizzle the pastry with melted chocolate, dust with icing sugar and let it cool down to room temperature.
Serve the pastry on a chopping board and let your guests twist “legs” of pastry off and dip them in sweet dips of your choice!