Vegan cooking or baking doesn’t have to be just about being vegan (although that’s a great reason why). If you have someone in the house with an egg allergy or dairy intolerance, it is well worth looking at vegan recipes.
Full vegan recipes are well-rounded, in the sense that they have been tried and tested and will work. As opposed to just eliminating milk, for example, and hoping for the best! There are so many of them now, that you will be spoiled for choice!
I can promise you that this vegan brownie recipe is so delicious, you will never ever want to make them any other way again. Good luck!
140g Plain Flour
20g Cocoa Powder
200g Caster Sugar
80g Vegetable Oil (sunflower oil, for example)
1 tsp Vanilla Extract
200g Melted Chocolate (for it to be vegan, it needs to be dark chocolate with no milk traces - Tesco and Aldi both have blocks of it)
240ml Almond Milk
75g Dark Chocolate Chips
- Mix your dry ingredients together – flour, cocoa powder and sugar, then set aside
- In a separate bowl mix oil, melted chocolate and almond milk
- Slowly add the milk into the dry mix, a small amount at a time (if you have a mixer use the paddle attachment on a low setting and just slowly let it fold everything together)
- Pour mixture into a greased lined tin (spray tin with vegetable oil and pop in a sheet of baking parchment to line the tin)
- Level the mixture out with the back of a spoon and sprinkle dark choc chips over the top evenly
- Put into a pre-heated oven at 180 degrees for 25 minutes. If you skewer the middle, it should definitely come out a little gooey as that’s how you want your brownies to be!
- Serve warm with dairy-free ice cream