Small Batch Vegan Brownies

Ingredients

• 60 g (1/2 cup) plain (all-purpose) flour
• 30 g (1/4 cup) cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp instant espresso powder (optional)*
• 1/8 tsp salt
• 50 ml (3 Tbsp + 1 tsp) unsweetened non-dairy milk (I use soy)
• 35 g (2 Tbsp + 1 tsp) non-dairy yogurt (I use coconut)
• 120 g (1/2 cup + 1 1/2 Tbsp) caster (or granulated) sugar*
• 40 g dark chocolate (about 70% cocoa is best) (chopped)
• 25 g cocoa/cacao butter (or coconut oil)
• 1 tsp vanilla extract

Instructions

1. 1

   Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease a 10x20cm / 4x8 inch loaf tin (mine measures 9 x 19cm on the base) and line with baking parchment.

2. 2

   Sift together the flour, cocoa powder, baking powder, espresso powder and salt and set aside.

3. 3

   Place the milk, yogurt and sugar in a medium sized pan over a low heat. Stir often until the sugar has dissolved and the mixture is hot and glossy looking but not quite boiling.

4. 4

   Remove from the heat and add the chopped chocolate and cocoa butter and the vanilla extract. Stir until melted and smooth.

5. 5

   Tip in the dry ingredients and stir until no dry lumps remain. The batter will be quite thick. If you wish to add any mix-ins such as chocolate chips or chopped nuts then mix them in now.

6. 6

   Transfer the batter to the prepared tin and spread it level. Smooth the top with a spatula or the back of a spoon.

7. 7

   Bake for 20-25 minutes (mine took 22), until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean that means they are over-baked so keep an eye on them and check them every minute or two after they have been in the oven for about 18 minutes.

8. 8

   Leave the brownies to cool completely in the tin before slicing into squares. Store in an airtight container for up to a week.