Vegan chocolate brownies in your rice cooker

Not even a non-vegan could tell the difference

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!

AuthorHungry PandaCategoryDifficultyAdvanced

Yields6 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

 5 tbsp sunflower oil , plus extra for greasing
 200 g dairy-free dark chocolate (we used Lindt 70%)
 170 g self raising flour
 4 tsp cocoa powder
 180 g golden caster sugar
 1 pinch sea salt
 230 ml unsweetened organic soya milk

1

Grease your Yum Asia rice cooker inner bowl with a little sunflower oil

2

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

3

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.

4

Roughly chop the remaining 50g of chocolate and stir into the mixture

5

Pour into your Yum Asia rice coojker 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.

6

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!

7

Leave to cool in the inner bowl and once cooled completely, tip out and cut into pieces

8

Try and restrain yourself from eating them all in one go 🙂

Ingredients

 5 tbsp sunflower oil , plus extra for greasing
 200 g dairy-free dark chocolate (we used Lindt 70%)
 170 g self raising flour
 4 tsp cocoa powder
 180 g golden caster sugar
 1 pinch sea salt
 230 ml unsweetened organic soya milk

Directions

1

Grease your Yum Asia rice cooker inner bowl with a little sunflower oil

2

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

3

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.

4

Roughly chop the remaining 50g of chocolate and stir into the mixture

5

Pour into your Yum Asia rice coojker 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.

6

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!

7

Leave to cool in the inner bowl and once cooled completely, tip out and cut into pieces

8

Try and restrain yourself from eating them all in one go 🙂

Vegan chocolate brownies in your rice cooker?