Our Kitchen's award winning chocolate brownie oozes with gooey vegan goodness... a real chocolate and nutty taste explosion! Serve warm and top with vanilla vegan ice cream and fresh berries for maximum satisfaction :)
5 tbsp coconut oil
200g vegan dark chocolate
170g self-raising flour
180g golden caster sugar
3 heaped teaspoons cocoa powder
1 vanilla pod
230ml unsweetened soya milk
200g pecan nuts
Large pinch of sea salt
Preheat the oven to 180ºC.
Grease a square baking tray (20cm) with a little coconut oil and line with grease proof paper.
Melt ¾ of the dark chocolate in a microwave or in a dish over a pot of boiling water.
Sieve the flour and cocoa powder into a bowl.
Add the caster sugar, sea salt and cocoa powder.
Halve the vanilla pod and scrape out the seeds.
Add the seeds, soya milk, coconut oil and melted chocolate and stir until you reach an even consistency.
Chop the pecan nuts and rest of the dark chocolate and add to the mixture.