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 while 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!
You can use almond milk instead of soya milk.
Why not serve warm with some vegan ice-cream.
Why not add some chopped hazelnut to the brownie mixture for some added crunch!
|Per Serving||Per 100 g / ml|
|Fat||25.17 g||26.49 g|
|Carbohydrate||37.09 g||39.04 g|
|Protein||4.33 g||4.56 g|
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