This brownies recipe is a great sweet treat to share with friends or just keep them all for yourself!
- 5 tablespoons sunflower oil
- 200 g dairy-free dark chocolate
- 200 g white chocolate
- 100 g milk chocolate
- 170 g spelt whole wheat flour
- 1 baking powder
- 3 heaped teaspoons cocoa powder
- 180 g golden caster sugar
- sea salt
- 1 vanilla pod
- 230 ml unsweetened organic soya milk (or milk you like)
Preheat the oven to 180ºC. Grease a square baking tin (roughly 20cm) with a little bit of oil, then line it with bakig paper. Place a heatproof bowl over a pan of simmering water and make 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 they are nicely combined. Roughly chop and add white and milk chocolate.
Pour the mixture into the prepared tin, 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.
Photos Studiocapsula Photography