I love this vegan brownie recipe – it is quick and easy to make and you are guaranteed a perfect brownie which is gooey, soft and chocolatey.
I like to try different things on top of my brownie, so although the basic recipe is vegan, the brownie might not be suitable for vegans by the time I am done.
- 5 tbsp. sunflower oil , plus extra for greasing
- 200 g dairy-free dark chocolate
- 170 g self-raising flour
- 3 heaped teaspoons cocoa powder
- 180 g golden caster sugar
- sea salt
- 1tbsp. vanilla extract
- 230 ml unsweetened organic soya milk
Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break all of the chocolate into the bowl and allow it to melt and set aside to cool slightly.
In a large bowl, sieve the cocoa powder and the flour, next stir in the sugar and a pinch of salt. Stir in the oil, soya milk, vanilla extract and melted chocolate until combined.
Pour the mixture into the prepared tin, spreading it out evenly and place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
Leave to cool for around 5 minutes, turn out onto a wire cooling rack and cut into 16 squares.
If you want to make an extra special brownie, add 200g of your chosen nut or fruit to your ingredients. Mix 150g into the mixture and use the remaining 50g to scatter evenly on top of the brownie before you put it in the oven.
My favourite variations include
- Dried cranberries
- Crème Egg / Terry’s chocolate orange ( cut into pieces and place on top only)