Vegan Brownies

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Swap out the usual butter for coconut oil and non-dairy milk to create the most delicious vegan brownies - packed full of rich, chocolatey flavour!

9 pieces

Easy 20 Minutes without_eggs Egg Free 90061 icon veganpng Vegan iconlaktosefrei26x26png Dairy Free

Ingredients

Ingredients

For the recipe  Vegan Brownies

Ingredients:

150 g Coconut Oil
200 g Caster Sugar
100 g Dr. Oetker 72% Extra Dark Chocolate
200 ml Soy Milk
15 ml Lemon Juice (1 tbsp, juice of 1/2 a lemon)
100 g Plain Flour
5 g Dr. Oetker Baking Powder (1 tsp)
50 g Dr. Oetker Fine Dark Cocoa Powder
50 g Dr. Oetker 72% Extra Dark Chocolate (chopped)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)

preparation

Preparation

Step 1: Preheat your oven to 180°C/160°C/Gas Mark 4. Line a 8” square tin with greaseproof paper. Add the lemon juice to the soya milk and stir until the mixture begins to thicken and curdle and set aside. 

Step 2: Place the coconut oil and chocolate into a heatproof bowl and place over a pan of barely simmering water. Stir until the mixture is melted, then set aside to cool.

Step 3: Mix the flour, Baking Powder, Cocoa Powder and caster sugar together in a large bowl. 

Step 4: Stir in the melted chocolate mixture and then add the soya milk mixture and Vanilla Extract. Stir the mixture together until just combined.

Step 5: Pour into the prepared baking tin and smooth out to evenly cover the tin, sprinkle the chopped chocolate on top and bake for 30-35 minutes. Once baked the centre of the brownie should have a slight wobble but the side firms, the brownie will firm up as it cools. Leave the cool in the tin.

Step 6: Once cooled remove the brownie and slice into 9 pieces. Your brownie is now ready to enjoy!

Nutritional Information for the recipe Vegan Brownies

Per Serving Per 100 g / ml
Energy 1666 kJ
398 kcal
1717 kJ
410 kcal
Fat 25.20 g 25.98 g
Carbohydrate 37.55 g 38.71 g
Protein 4.34 g 4.47 g

preparation

Preparation

Step 1: Preheat your oven to 180°C/160°C/Gas Mark 4. Line a 8” square tin with greaseproof paper. Add the lemon juice to the soya milk and stir until the mixture begins to thicken and curdle and set aside. 

Step 2: Place the coconut oil and chocolate into a heatproof bowl and place over a pan of barely simmering water. Stir until the mixture is melted, then set aside to cool.

Step 3: Mix the flour, Baking Powder, Cocoa Powder and caster sugar together in a large bowl. 

Step 4: Stir in the melted chocolate mixture and then add the soya milk mixture and Vanilla Extract. Stir the mixture together until just combined.

Step 5: Pour into the prepared baking tin and smooth out to evenly cover the tin, sprinkle the chopped chocolate on top and bake for 30-35 minutes. Once baked the centre of the brownie should have a slight wobble but the side firms, the brownie will firm up as it cools. Leave the cool in the tin.

Step 6: Once cooled remove the brownie and slice into 9 pieces. Your brownie is now ready to enjoy!

Nutritional Information for the recipe Vegan Brownies

Per Serving Per 100 g / ml
Energy 1666 kJ
398 kcal
1717 kJ
410 kcal
Fat 25.20 g 25.98 g
Carbohydrate 37.55 g 38.71 g
Protein 4.34 g 4.47 g
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