Vegan Chocolate Brownies

I have made quite a few Vegan bakes when I had my cafe but this recipe was devised for my eldest son as he has a friend at University with an intolerance to dairy and has decided to go vegan for January.

We tried out quite a few versions before settling on this one for him to take back to University for his friends to try!

It works well with both oat milk and almond milk but we preferred the almond milk.

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Pre-heat the oven to 180 degrees centigrade (160 fan) then line a 8” square baking with baking parchment and set aside.

Place the chocolate in a heatproof bowl over a pan of boiling water and melt making sure the bowl does not touch the water. Set aside to cool slightly.

In a large mixing bowl put the plain flour, cocoa powder and caster sugar and mix together.

Then add the oil, vanilla, melted chocolate and milk and with a hand whisk mix until smooth.

Put the mixture in the prepared tin and level.

Bake for 25-30 minutes.

Leave to cool completely or put in the fridge for a few hours before cutting into 16 squares.

Vegan Chocolate Brownies

Sarah’s servings: 16

Sarah's skill: Easy

Baking time: 25-30 minutes

Ingredients:

145g Plain Flour

25g Cocoa powder

150g Caster sugar

80ml Vegetable oil

1 tsp Vanilla extract

200g Vegan dark chocolate

240ml Almond or Oat Milk

Method:

1. Pre-heat the oven to 180 degrees centigrade (160 fan).

2. Line a 8” square baking with baking parchment and set aside.

3. Place the chocolate in a heatproof bowl over a pan of boiling water and melt making sure the bowl does not touch the water. Set aside to cool slightly.

4. In a large mixing bowl put the plain flour, cocoa powder and caster sugar and mix together.

5. Then add the oil, vanilla, melted chocolate and milk and with a hand whisk mix until smooth.

6. Put the mixture in the prepared tin and level.

7. Bake for 25-30 minutes.

8. Leave to cool completely or put in the fridge for a few hours before cutting into 16 squares.

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Sarah’s extra slice…….

Don‘t bake for more than 30 minutes as they will not have the typical brownie texture.

Leave to cool completely or put in the fridge for a few hours before cutting into 16 squares.

You can add 100g of vegan chocolate chips to the recipe for an extra chocolaty brownie if required.