5 tbsp rapeseed oil (in the uk most vegetable oil is actually rapeseed oil so save some pennies and check the ingredients in your local shop)
200g dark chocolate
170g Self-Raising Flour
3 tbsp cocoa powder
180g castor sugar
1 tbsp vanilla extract or paste
230ml plant milk
200g hazel nuts
50g dried cranberries (if you want to make these boozy brownies then soak the cranberries in sherry overnight)
a hand full of crushed salted pistachios
Preheat the oven to Gas 5.
Grease and line a baking tin and set aside. Melt 150g of the chocolate either in a bowl over hot water or by zapping it in the microwave, giving it a stir every 15 seconds until it is melted.
In a large bowl sieve the flour and cocoa powder before stirring in the oil, milk and melted chocolate. Chop the remaining chocolate and the hazel nuts then stir them into the brownie batter with the cranberries.
Pour the batter into the tin and give it a tap to spread it out. Sprinkle over the crushed pistachios.
Bake in the oven for 20-25 minutes or until cooked on the outside and still gooey in the middle.
Posted on 28/12/2014, in Desserts, Uncategorized, Vegan and tagged castor sugar, cocoa powder, Dairy-Free, dark chocolate, dessert, dried cranberries, Egg Free, Eggless, Food, hazel nuts, Lactose Free, No Dairy, No Egg, plant milk, Pudding, rapeseed oil, salted pistachios, Self-Raising Flour, Sweet, Tasty, Vanilla, vanilla extract, Vegan, Vegetarian, what vegans eat. Bookmark the permalink. Leave a comment.