Sweets and Truffles

Vegan Chocolate Brownie

This Vegan Chocolate Brownie is so easy and quick to make you will have a perfect dessert in no time. It is delicious served with a blob of ice cream whilst it is still warm.

 

What is Vegan Chocolate Brownie?

This Vegan Chocolate Brownie is made using non-animal products. It is a deliciously moist chocolate sponge with a slightly gooey centre due to the chocolate drops being added before baking.

 If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders and Whipping it up Flavours click here.

Check more recipes out here.

Ingredients

250g Callebaut Dark Chocolate
100ml Rapeseed Oil or any other favourless oil
200ml Soya Milk
175g Self Raising Flour
50g Sugar and Crumbs Non-Flavoured Cocoa Powder
75g Sugar and Crumbs Chocolate Honeycomb Natural Flavoured Icing Sugar
75g Light Brown Sugar
200g Callebaut Dark Chocolate

 

 
 
 
Instructions
 
Preheat oven to 160c / Gas Mark 4/ 325F
 
 

Method

1.  Grease and line a 9inch by 9-inch brownie pan.

2. Melt the 250g Callebaut Dark chocolate slowly until smooth. You can do this in the microwave or by putting the bowl over a pan of hot water on the stove.

3. Pour in the oil and milk and whisk briskly until the mixture is silky smooth.

4. In a separate bowl mix together the flour. cocoa powder and the icing sugar until well combined.

5. Add the dry mixture to the melted chocolate mixture and using a spatula mix until all the ingredients have combined. 

6. Add the 200g of Callebaut Dark Chocolate and gently fold into the mixture.

7. Pour the brownie mix into your prepared brownie tin and bake in the oven for 20-25 minutes or until baked through. It is okay if the brownie has a slight wobble when you move the tin as this makes it gooey. If you prefer not to have a gooey centre bake for a further 5 minutes or until there is no wobble when you move the tin.

8. Remove from the oven and cool in the tin for 10 minutes then transfer to a cooling tray. You can then slice your brownie and serve warm with ice cream or custard.

 

 

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