Fudgy espresso vegan brownies
Moreish egg- and dairy-free brownies, made with store-cupboard ingredients.
MAKES 25 PREP 30min COOK 25min
• Sunflower oil, for greasing
• 50g cocoa powder
• 175g plain white flour or white spelt flour
• 1tsp baking powder
• 1/4tsp sea salt flakes
• 175g golden caster sugar
• 125ml light olive oil or sunflower oil, plus extra for greasing
• 150ml warm coffee or water
• 11/2tbsp cider vinegar
• 100g 70% dark chocolate chips or chopped dark chocolate
• 50g pecan or walnut halves
• Icing sugar, for dusting (optional)
1 Heat the oven to 180°C (160°C fan) mark 4. Grease and base line a 20.5cm square brownie tin or shallow square cake tin with baking paper. Sift cocoa powder, flour and baking powder into a mixing bowl, then stir in salt and sugar.
2 Gently whisk oil and warm coffee or water in a measuring jug, then whisk in vinegar.
3 Pour the liquid mixture into the bowl with dry ingredients and stir well until thoroughly combined. Add chocolate chips or chopped chocolate and stir until evenly distributed.
4 Transfer mixture to the prepared tin, spreading it evenly, and making sure the corners are properly filled. Scatter nuts over the top, then bake for 25min, or until a skewer inserted at a mid-point between the sides and the centre of the brownie comes out just clean (you’re aiming for a squidgy brownie, rather than a dry one).
5 Remove from oven, place tin on a wire rack and leave the brownie to cool completely before cutting it into 16 squares in the tin. Dust with icing sugar before serving, if you wish.➺