If you didn't tell people these were vegan, you would never believe there were no eggs or dairy in these. They are so gooey, chewy and seriously chocolatey, you will struggle not to eat them all at once. It's such an easy recipe, you will find yourself making this a lot more than you should!
This is an outstanding dessert of vegan chocolate brownies which we searched high and low for and it cooked brilliantly on the cake baking setting of Sakura. Adapted from a recipe of Jami Oilver’s – vegan because one of us has a dairy allergy, adapted because it originally included nuts…the other one of us has a nut allergy!
- 5 tablespoons sunflower oil , plus extra for greasing
- 200 g dairy-free dark chocolate (we used Lindt 70%)
- 170 g self-raising flour
- 3 heaped teaspoons cocoa powder
- 180 g golden caster sugar
- sea salt
- 230 ml unsweetened organic soya milk
- Grease Sakura’s inner bowl with a little sunflower oil
- Break 150g of the chocolate and melt – either in a heatproof bowl over a pan of water or by a quick blast in the microwave. Leave to cool a little
- Sieve flour and cocoa powder into a large bowl and add the sugar and a pinch of salt. Stir in the oil, soya milk and melted chocolate until combined – it really doesn’t take much to combine the ingredients.
- Roughly chop the remaining 50g of chocolate and stir into the mixture
- Pour into Sakura’s inner bowl, smoothing the top a little with a spoon. Pat the bottom of the inner bowl on a flat palm, just to settle the mixture.
- Bake for 30-40minutes. Check after 30 minutes with a toothpick, if it comes out clean it’s ready, if not leave for an extra 5 minutes. The top will still be quite soft, don’t worry about this!
- Leave to cool in the inner bowl and once cooled completely, tip out and cut into pieces
- Try and restrain yourself from eating them all in one go 🙂