Vegan Chocolate Brownies
Oh Man! Who doesn't love desert? I won't deny that I have a sweet tooth. Deserts make me drool a lot. This vegan desert I'm about to share is from the famous British chef, Jaime Oliver. Super easy to make! It's gooey, chocolaty and nutty! It will definitely relieve that craving!
Makes: 16 Bars
Cooks in: 40 minutes
- 5 tablespoons 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
- 2 tsp vanilla essence
- 230 ml unsweetened organic soya milk
- 200 g pecan nuts
- 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 150g of chocolate into the bowl and allow it to melt, then set aside to cool.
- Sift the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Stir in the vanilla, oil, soya milk and melted chocolate until combined.
- Roughly chop and stir in the remaining chocolate and pecans, make sure you have a few more for your toppings. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining pecans, then 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, then serve warm or with a vanilla ice cream on top.