Vegan Double Chocolate Brownies

Makes 12

“These Vegan Double Dark Chocolate Brownies aren’t trying to be anything they’re not. They won’t promise you all the nutritional benefits of a salad, or the fibre content of a bowl of porridge. They are simply bloody good brownies. Rich, dense, fudgy, and bold in their cocoa flavour. Just like a brownie should be.” Kelly at Maverick Baking.

INGREDIENTS

  • 225g (8 oz) min. 63% dark chocolate, plus extra for decoration
  • 120g (8 tbsp) vegan butter/margarine
  • 250g (1 ¼ cups) caster sugar or soft brown sugar
  • 150g (½ cup) vegan soy-based yoghurt
  • 2 tsp vanilla extract
  • 80g (rounded ½ cup) plain flour
  • 60g (rounded ⅓ cup) cocoa powder
  • Pinch of salt

METHOD

  1. Preheat your oven – 160 C / 140 C fan / 325 F / gas mark 3.
  2. Grease and line a 20 x 20cm (8 x 8in) or 20 x 30cm (8 x 12in) tin.
  3. Weigh out your chocolate and butter/margarine together in a heatproof bowl.
  4. Using either a microwave in 30 second blasts, or setting the bowl over a pan of gently simmering water, melt your chocolate and butter/margarine together until smooth.
  5. In another large bowl, whisk together your sugar, yoghurt and vanilla.
  6. Pour the melted chocolate mixture into the sugar/yoghurt bowl and mix well to combine.
  7. In a small bowl, stir together your flour, cocoa and salt.
  8. Tip this into your chocolatey mixture and stir gently until you have a sumptuously dark and smooth brownie batter.
  9. Pour the brownie batter into your prepared tin.
  10. Top the batter with buttons or broken chunks of dark dairy free chocolate.
  11. Bake in the preheated oven for 40-50 minutes. By this point you should be able to shake the tin without seeing a jiggle in the middle!
  12. Allow the brownies to cool completely in the tin. Patience isn’t fun, but it’s worth it.
  13. Slice your brownies into 12-20 pieces.
  14. Enjoy!

Recipe by Kelly at Maverick Baking. For more of her makes and bakes visit Maverick Baking and follow Maverick Baking on Instagram

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