Whether you are vegan or not, you'll love this recipe's simple ingredients and quick cooking time.
I followed Jamie Oliver's recipe, however, I substituted the pecans for extra dark chocolatey goodness.
Here's my take on Jamie's easy vegan brownies.
...(Of course, you can make this non-vegan by using ordinary dark chocolate, and substituting the soya milk for cows milk)
Ingredients
5 tablespoons sunflower oil
250 g dairy-free dark chocolate
170 g self-raising flour
2 heaped teaspoons cocoa powder
180 g golden caster sugar
A pinch of sea salt
1 vanilla pod or a dash of vanilla essence
230 ml unsweetened soya milk
Method
Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
(Alternatively, place the chocolate in a microwavable bowl and heat in 30-second intervals, stirring in between until the chocolate is fully melted).
Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar, a pinch of salt and add the vanilla. Stir in the oil, soya milk and melted chocolate until combined.
Roughly chop and stir in the remaining chocolate. Pour the mixture into the prepared tin, spreading it out evenly. Place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
Leave to cool for around 5 minutes, turn out onto a wire cooling rack,
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