FESTIVE RECIPE: Vegan Brownies
A delightful little recipe from jamieoliver.com, he says, ‘Gooey, nutty and seriously chocolaty, these vegan brownies are a total joy to eat’. An indulgent festive treat for those of you vegans who fancy making something easy yet incredibly delicious.
Cooking Time: Preparation time 15 mins, cooking time 25 mins
Serves: 16, very easy
5 tbsps sunflower oil , plus extra for greasing
200g dairy-free dark chocolate
170g self-raising flour
3 heaped tsp cocoa powder
180g golden caster sugar
1 vanilla pod
230ml unsweetened organic soya milk
200g pecan nuts
Equipment Needed: Square baking tin (approx 20cm), greaseproof paper, heatproof bowl, pan, sieve, large bowl, chopping knife, tin, wire cooling rack
Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin 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.
Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the oil, soya milk and melted chocolate until combined.
Roughly chop and stir in the remaining chocolate and most of the pecans, reserving a few for the top. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining pecans, then 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, then serve warm with a scoop of vanilla ice cream, if you’re feeling extra indulgent.