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Chocolate Brownies

Ingredients

140 grams (1 cup) plain flour
20 grams (1/4 cup) cocoa powder
200 grams (1 cup) caster sugar
80 ml (1/3 cup) vegetable oil
1 teaspoon vanilla extract
200 grams (1/2 cup) dairy free (vegan) dark chocolate, melted
240 ml (1 cup) Oat Milk
75 grams (1/2 cup) dairy free (vegan) chocolate chips, optional

Method

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line an 8-inch square baking tin with baking or parchment paper.

2. In a large mixing bowl, add flour, cocoa powder and sugar and gently whisk to mix.

3. Add oil, vanilla, melted chocolate and almond milk. Mix with a wooden spoon until smooth and combined. Add chocolate chips and mix gently.

4. Tranfer brownie batter to prepared pan and bake for 25-30 minutes or until a skewer inserted in the middle comes out clean. Try not to over bake or brownies will turn cakey.

I recommend putting the brownies in the fridge for a few hours to firm up – they’ll also turn super fudgy.

Notes

The original recipe used almond milk for these. I prefer oat so I used that instead.

Source

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