One thing you can never have enough of during the autumn/winter months is chocolate! Being vegan or having a dairy allergy shouldn’t mean that you can’t enjoy these treats so I’m sharing with you my hugely popular vegan brownie recipe – Loved by dairy eaters and avoiders alike!
I made two batches of these last week, one for the guys at work and one for my family. Both batches were gobbled up surprisingly quickly (within a few hours) with a lot of positive feedback and requests for the recipe. When I explained that they were in fact dairy-free they were astounded because you really can’t tell the difference!
Happy vegan baking!
1 & 1/2 cups plain flour
1 tightly packed cup of light muscovado sugar (or other fine brown sugar)
1 tsp baking powder
1/2 cup cocoa powder
100g vegan milk chocolate, melted
1/2 cup dairy free butter/margarine at room temp (about 110g)
1 cup sweetened soya milk (or other dairy-free milk such as almond)
1 tsp vanilla extract
90g dark chocolate cut into small chunks
- Preheat oven to 180 degrees celsius (350 F) and line a baking tray with grease-proof/baking paper. (If you have a silicone baking tray you do not need to do this.)
- In a mixing bowl, add the flour, salt, sugar, baking powder and cocoa powder. Stir until combined.
- Pour in the melted vegan milk chocolate, dairy free butter, soya milk and vanilla to the bowl and beat/whisk for a few minutes until the mixture becomes thick, creamy and fully combined.
- Fold in the dark chocolate chunks and mix to ensure they are distributed evenly.
- Pour the brownie mix into the baking tray and smooth the top.
- Bake for 35 minutes or until the top looks cooked and a skewer comes out clean when poked into the centre of the tray bake.
- Allow to cool before slicing and serving this ensures that the middle is set.
- Eat & enjoy or place in the fridge until desired.