• 2 cups self raising flour
  • 2 cups castor sugar
  • 1 cup coco powder
  • 1 cup vegan chocolate chips/buttons
  • 1 cup melted coconut oil (can use canola/vegetable oil)
  • 1 cup plant milk (I use soy milk)
  • 1 tbsp Apple cider vinegar (ACV)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Preheat the oven to 180F/350F.
  • Spray the bottom of the tray with some oil, and line a baking tray (I used 9x9 inch tray) with baking paper. Make sure the baking paper is hanging over the sides, it makes it easier to lift out the whole brownie tray when baked. Keep it aside.
  • Mix all the dry ingredients in a large bowl.
  • Melt the vegan chocolate chips/buttons in a microwave or in a glass bowl over hot water.
  • Mix all the wet ingredients into the dry ones.
  • Add the melted chocolate and fold it in the batter.
  • Pour the mixture in the pre-prepared baking tray. Spread it evenly using a spatula or the back of a wooden spoon.
  • Bake it for 30-40 min. 30 min will get you gooey brownies, 40 min will get you fudgy ones.
  • Once the time is up, let them cool for 10-15 min and then lift the whole tray of brownies out using the hanging baking paper. Let them cool completely before you cut them (it’s easier and less messy). Place them on wire rack for faster cooling.
  • To cut the brownies into perfect squares, dip the knife in hot water each time and wipe any brownie bits with tea towel/paper towel after each cut.

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