THE ULTIMATE CHOCOLATE BROWNIE
Swap out the usual butter for coconut oil and non-dairy milk to create the most delicious vegan brownies - packed full of rich, chocolatey flavour!
Preparation Time:
30 min
Cooking Time:
30-35 min
Ingredients
150 g Coconut Oil
200 g Caster Sugar
100 g 72% Extra Dark Chocolate
200 ml Soy Milk
tsp Lemon Juice (juice of 1/2 a lemon)
100 g Plain Flour
5 g Dr. Oetker Baking Powder (1 tsp)
50 g Fine Dark Cocoa Powder
50 g 72% Extra Dark Chocolate (chopped)
200 g Caster Sugar
100 g 72% Extra Dark Chocolate
200 ml Soy Milk
tsp Lemon Juice (juice of 1/2 a lemon)
100 g Plain Flour
5 g Dr. Oetker Baking Powder (1 tsp)
50 g Fine Dark Cocoa Powder
50 g 72% Extra Dark Chocolate (chopped)
Method
- Preheat your oven to 180°C/160°C/Gas Mark 4. Line a 8” square tin with greaseproof paper. Add the lemon juice to the soya milk and stir until the mixture begins to thicken and curdle and set aside.
- Place the coconut oil and chocolate into a heatproof bowl and place over a pan of barely simmering water. Stir until the mixture is melted, then set aside to cool.
- Mix the flour, Baking Powder, Cocoa Powder and caster sugar together in a large bowl.
- Stir in the melted chocolate mixture and then add the soya milk mixture and Vanilla Extract. Stir the mixture together until just combined.
- Pour into the prepared baking tin and smooth out to evenly cover the tin, sprinkle the chopped chocolate on top and bake for 30-35 minutes. Once baked the centre of the brownie should have a slight wobble but the side firms, the brownie will firm up as it cools. Leave the cool in the tin.
- Once cooled remove the brownie and slice into 9 pieces. Your brownie is now ready to enjoy!
