Plant Based Cooking: Epic Vegan Chocolate Brownies

I’ve never had a big sweet tooth, but saying that there is always room for some form of chocolate brownie! This recipe is super easy and can be customised the way you like. Use different types of nuts, add dried fruit, whatever takes your fancy!

Ingredients

- 5 tablespoons sunflower oil

- 200g dairy-free dark chocolate

- 170 g self-raising flour

- 3 heaped teaspoons cacao powder

- 180g coconut sugar (golden caster sugar will work too)

- 1tsp rock sea salt

- 1tsp vanilla extract

- 230ml unsweetened soya milk

- 200g nuts

Method

1. Preheat the oven to 180ºC/350ºF/gas.

2. Grease a baking tin (roughly 20cm) with a little oil and then line it with greaseproof paper.

3. Put a bowl (make sure its heatproof) over a pan with simmering water but make sure that the bottom of the bowl does not touch the water.

4. Break 150g of the chocolate into the bowl over the pan and let it melt, stirring occasionally.

5. Once the chocolate is fully melted, set it aside.

6. Sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt.

7. Stir in the oil, soya milk, vanilla extract and melted chocolate until mixed.

8. Roughly chop and stir the remaining chocolate and most of the nuts, reserve a few for the top.

9. Pour the mixture into the tin, spreading it out evenly. Sprinkle over the remaining nuts and the remainder of the rock sea salt, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the inside.

10. Slice up and serve on its own or with some coconut/vegan ice cream for ultimate indulgence.

ENJOY!