Vegan Chocolate Brownies

Ingredients

For 16 portions

• 🍫 150g dark chocolate, 60-69% cacao solids
• 🧈 100g plant-based spread
• 🍚 250g sugar
• 🥛 120ml soy yoghurt alternative
• 🥛 60ml soy drink
• 🥄 5ml vanilla extract
• 🌾 150g flour
• 🍫 50g cocoa powder, not reconstituted
• 🍚 3g baking powder
• 🧂 2g salt

Method

1. Heat the oven to 180°C (160°C fan). Line a 20 cm square tin with baking paper.
2. Melt 100 g of the chocolate with the plant-based spread in a bowl over a pan of barely simmering water. Chop the rest of the chocolate into chunks.
3. Take off the heat and whisk in the sugar for 1 minute, until glossy. Whisk in the unsweetened soy yoghurt, soy drink and vanilla.
4. Sift in the flour, cocoa, baking powder and salt and fold together until just combined. Fold in the chocolate chunks.
5. Spread in the tin and bake for 25 to 30 minutes, until the top is set and a skewer comes out with moist crumbs.
6. Leave to cool completely in the tin, then chill for 1 hour before cutting into 16 squares. They firm up and become fudgier as they cool.