brownies for the long run

""sports nutrition""

like most runners, i like to have a small high-carb snack before i run in the mornings - something to fuel me enough to get out the door before i come back for my second (real) breakfast

toast with jam or honey, bananas, bagels, rice cakes, etc are all classics for a reason - high carb, easy to digest, and yet they have gotten a little monotonous

these brownies (egg free, dairy free, and low fat to boot!) are so decadently gooey it feels indecent to eat them at 5:30am

i’d also happily serve them as afternoon tea or dessert, like a regular human

yields six serves

ingredients

30g cocoa powder

60g boiling water

70g caster sugar

100g rice malt syrup

1 tbsp neutral oil

1 tsp vanilla extract

60g plain flour

1 tsp baking egg replacer

1 tsp baking powder

0.25 tsp salt

method

preheat the oven to 180C

line a loaf tin with baking paper

sift the cocoa powder (30g) into a medium bowl

pour over the boiling water (60g) and stir to form a thick, glossy paste (it does not taste good despite how it looks)

add the caster sugar (70g), rice malt syrup (100g), oil (1 tbsp), and vanilla (1 tsp) and mix together

sift over the flour (60g), egg replacer (1 tsp), baking powder (1 tsp), and salt (0.25 tsp)

fold together until just combined

pour into the prepared loaf tin

bake for 15-20 minutes

let cool completely

divide and store in an airtight container

caution: these are very soft and will compress into brownie goo (still delicious) if manhandled