Ingredients
- 250 g dark chocolate
- 100 ml vegetable oil
- 200 ml almond milk
- 1 tsp vanilla extract
- 175 g plain flour **
- 50 g cocoa powder
- 150 g light brown sugar
- 1/2 tsp salt
- 200 g dark chocolate (chopped)
Instructions
- Preheat your oven to 180ºc/160ºc fan, and line a 9x9" square tin with parchment paper!
- Melt your 250g dark chocolate carefully until smooth
- Pour in your oil, milk and vanilla and whisk until smooth
- In a separate bowl, whisk together your flour, cocoa powder, sugar and salt until combined
- Add the dry mix to the liquid mix, and stir until smooth. Try not to over mix - I just use a spatula - it will be very thick
- Fold through some chopped up chocolate, and then pour into the prepared tin
- Bake in the oven for 20-25 minutes or until baked through. A little wobble is fine though, that makes them gooey
- Leave to cool fully in the tin and then set in the fridge for a couple of hours for an extra fudgey texture
Notes
- I use any vegan milk chocolate or flavoured chunks of chocolate for my chocolate chunks inside the brownies, so you can pick what you want!
- These beauties are brilliant served with some vegan ice cream, or a drizzle of extra chocolate, or even warmed up and served with fruit.
- These brownies will last for 4-5+ days at room temperature or in the fridge
- These brownies will freeze for 3+ months
- I use this 9" square tin in my recipe
- I use this cocoa powder
- I use this dark chocolate
- ** the original recipe used self raising flour. My love for dense brownies has increased so I have swapped the recipe to plain flour, but self raising flour does still work.