Vegan baking doesn’t need to be defined by what you leave out. Using vegetable oil as a non-dairy alternative is a great way to add moisture. It makes the brownie slightly denser and gooey which is, of course, precisely the point!
This is the kind of recipe that’s so easy you can throw it together while holding a conversation and entertaining guests. It’s as simple as pouring a jug of all the wet ingredients into a bowl of all the dry and mixing together. We’ve topped the brownies with chopped pistachios and pecan nuts but you could make them extra indulgent and seasonal by adding 50g of dark chocolate chunks and the zest from half an orange.
- 180g self-raising flour
- 180g caster sugar
- 60g cocoa powder
- 100ml vegetable oil
- 200ml soya milk
- vanilla extract
- 1 tsp salt
- 50g chopped nuts
1. Pre-heat the oven to 200°C/ 180°C (fan)
2. Grease an 18x24cm tray or similar and line with greaseproof paper
3. Sieve flour, cocoa and sugar and salt into a large mixing bowl
4. Measure soya milk, vegetable oil and vanilla extract into a jug
5. Pour the liquid into the dry ingredients in a steady stream and mix together
6. Scrape out the gooey mix into your prepared tin
7. Chop up the nuts or other topping and sprinkle them over the top
8. Bake for 25 minutes until the edges are firm but the centre is still molten
9. Leave to cool completely in the tray and then cut into 6 or 8 pieces, depending on how generous you are feeling.
What are your favourite vegan sweet treats? Do you have a secret recipe that you want everyone to know about? Let us know in the comments below.