Vegan Barley Flour Brownies

Barley flour has a habit of quietly outperforming plain white flour in dense bakes, and brownies are where it proves the point. It carries a mild, faintly nutty flavour that disappears under cocoa, and it holds moisture well, which is most of what makes a brownie fudgy rather than dry. This version is fully vegan and built entirely on pumpkin puree instead of eggs, so nobody has to know it is any different from a standard batch.

Why barley flour here

Barley is a fibre-rich grain, and when it is milled into flour it brings some of that structure into a batter without making the result taste like health food. In a brownie, where the goal is dense and chewy rather than light and airy, that heartiness is an asset rather than a compromise.Try our Organic Barley Flour 

Or if you're interested in milling at home try out our Organic Pearl Barley, which can be milled at home in a high power blender or spice grinder until fine. 

Storing and serving

These keep well at room temperature in a sealed container for a few days, and they firm up nicely in the fridge if you prefer a denser, fudgier bite. They also freeze well once fully cooled, which makes them a reasonable one-batch, two-occasion bake.