Vegan Brownies

You’d never know this indulgent brownies recipe is vegan, filled with pecans and caramel.

MAKES:16 servings
PREP TIME:hours 25 mins
COOK TIME:hours 45 mins
TOTAL TIME:hour 10 mins

125 ml 
(4 fl oz) vegetable oil, plus extra to grease
200 g 
(7oz) dairy free chocolate, roughly chopped
1 tsp. 
instant coffee granules
250 ml 
(9 fl oz) sweetened almond milk
1 tsp. 
vanilla extract
200 g 
(7oz) plain flour
50 g 
(2oz) cocoa powder
100 g 
(3 ½oz) light brown muscovado sugar
75 g 
(3oz) caster sugar
1 tsp. 
baking powder
150 g 
(5oz) pecans, roughly chopped
75 g 
(3oz) light brown muscovado sugar
125 ml 
(4 fl oz) coconut cream

1/2 tbsp cornflour
  1. Preheat the oven to 180°C (160°C fan) mark 4. Grease a 20.5cm (8inch) square tin with some vegetable oil. Line with greaseproof paper. 
  2. Put the chopped chocolate in a heatproof bowl set over a small pan of gently simmering water. Allow to melt then remove from the heat. Whisk in the oil, coffee granules, almond milk and vanilla. 
  3. In a large bowl mix together the flour, cocoa powder, sugars, baking powder and 3/4tsp salt. Slowly whisk in the chocolate mixture until fully combined. Stir the chopped pecans. 
  4. Pour the mixture into the tin. Bake in the oven for 20-25min until set but gooey. Leave to cool completely in the tin. 
  5. Meanwhile make the caramel. Evenly spread the sugar over the base of a non-stick frying pan. Stir in 1tbsp water. Heat over a medium heat until melted. Mix together the coconut cream and cornflour. Stir the coconut cream mixture into the melted sugar and cook for a few minutes until fully combined and all the sugar has melted. Remove from the heat. Stir through 1/2tsp salt 
  6. Remove the brownies from the tin and drizzle over the caramel, serve.
*Recipe: Good Housekeeping

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