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Thu, Sep 1, 2022 2:31 PM

Vegan Brownie

 You will love this brownie recipe – it’s oh so easy and loved by adults and children alike!



 Serves 16

5 tbsp vegetable oil, plus extra for greasing

200 g (7/8 cup) dairy-free plain chocolate

170 g (3/4 cup) self-raising flour

3 heaping tsp cocoa powder

180 g (1 cup) golden caster sugar

Pinch of salt

1 vanilla pod

230 ml (about a cup) Oatly Oat Drink Barista Edition

200 g (7/8 cup) pecan nuts



  1. Preheat the oven to 180ºC/ 350ºF/gas 4. Grease a baking tin (roughly 20cm square) with a little oil, then line with greaseproof paper.
  2. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150 g of the chocolate into the bowl and allow it melt, then set aside to cool slightly.
  3. 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, and add them to the bowl. Stir in the oil, Oatly oat drink and melted chocolate until combined.
  4. Roughly chop and stir in the remaining chocolate and most of the pecans, saving a few for the topping. Pour the mixture into the prepared tin, and spread it out evenly. Sprinkle over the remaining pecans, then put it in the hot oven for 15 to 20 minutes, or until cooked on the outside, but still gooey in the middle.
  5. Leave to cool for around 10 minutes, mark into (16) pieces, then slide the brownies and greaseproof paper together onto a wire cooling rack.
  6. Serve warm on its own or with Oatly frozen dessert, or enjoy it cold later.
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