Lockdown brownies


I’m craving sweet stuff, but don’t want to go to the shops, so I looked online. I liked the look of the BOSH boys brownies – suitably filthy. I was nearly out of cocoa but have a new tub of hot chocolate, so I improvised, it went pretty well, but the kitchen looks like I’d held a dirty protest.


  • 300g plain flour
  • 400g light brown sugar
  • 50g cocoa powder
  • 100g vegan hot chocolate
  • 1 tsp baking powder
  • ½ tsp salt
  • 40g chocolate and hazelnut smooth peanut butter
  • 220ml water
  • 200ml vegetable oil
  • 3 tsp vanilla extract
  • 50g dark chocolate, finely chopped
  • A handful of raspberries and whole pecan nuts


  1. Preheat oven to 160°C and line a 20 x 30cm cake tin with baking paper making sure there’s a good overhang to act as handles to remove the brownie from the tin when it comes out of the oven.
  2. Add the flour, sugar, cocoa, hot chocolate, baking powder and salt to the food processor and whizz to combine.
  3. Add the chocolate and hazelnut peanut butter, water, oil and vanilla. Blend until everything is smooth.
  4. Stir in the chopped chocolate.
  5. Transfer the brownie mix into the cake tin and smooth it out so it goes all the way to the edges of the tin.
  6. Push the raspberries and pecans evenly spaced into the mix.
  7. Bake for 45 minutes, until cooked and beginning to go hard on the outside but still squidgy in the middle.
  8. Cool to room temperature, lift it out of the tin and put it on a chopping board, chop it up and stuff your face!
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