Fits into a 9×9″ by 1″ deep tray for deep brownies (what I do) or 9×13″ by 1″ deep for thinner ones.
Vegan Brownies
July 20, 2015
Deliciously moist vegan brownies, you wouldn't know they were vegan!
Persons
25
Ingredients
Dry ingredients:
- 90g chocolate - can use dark choc chips or a smashed up favourite dark chocolate bar (the smaller the pieces the better)
- 250g Plain Flour (can be gluten free without issue)
- 65g Cocoa Powder (NOT drinking chocolate, tends to have added sugar)
- 1tsp Baking Powder
- 1tsp Ground Ginger (for that nice tingly warmth)
- 350g Demarera Sugar
Wet ingredients:
- 1tsp vanilla essence or 1 vanilla pod
- 150ml Olive Oil (can use other oils with no flavour)
- 250ml Soya milk or water
- 1 pot of chocolate (or other) Alpro soya dessert (125g pot)
Instructions
- Preheat oven to 180C
- Line brownie tray with baking paper. Snipping the corners of the paper allows for a better fit
- Sift Flour, cocoa powder, ginger and baking powder into a large mixing bowl
- Tip in the sugar and the dark chocolate
- whisk dry ingredients to thoroughly mix everything
- In another bowl, mix together the Olive Oil, soya milk, soya dessert and vanilla. It will look weird 😉
- Tip the liquid into the dry contents of the mixing bowl
- Whisk slowly and carefully until just mixed (make sure to scrape the bottom of the bowl for flour)
- Pour satisfyingly into the brownie tray and smooth out into the corners with the back of a spoon. Lick spoon.
- Bake for around 25 to 30 mins until the top no longer looks shiny and any corners or breaks in the surface darken a little
- Allow to cool completely in the tray before removing and cutting into squares
- Nom like there's no tomorrow! (with help)
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