Vegan chocolate brownie

I have been recently looking for simple vegan recipes, especially for my friends who are facing the fasting period twice or three times a year and wish to avoid specific ingredients for a while. I found out a recipe by Jamie Oliver and thought was interesting not only for people with religious restrictions but for vegans as well. Find out how to easily prepare a delicious chocolate brownie without eggs and butter. I made a few changes and I believe you will love it.

For 8 large pieces or 20 small

Preparation 10'

Baking 20-25 minutes

Ingredients

200 gr of dark chocolate melted(I used even 70% but the ideal for you is to use a chocolate with 64% cocoa)

5 tablespoons of vegetable oil (e.g. corn oil)

3 tsps of cocoa powder

170 grs of self-rising flour

180 gr brown sugar

30 gr of caster sugar

1 pinch of sea salt

1 tsp of vanilla extract

230 ml of almond milk or any organic milk that you like (alternatively although not vegan replace the almond milk with 250 ml of buttermilk)

200 pecan nuts

Preheat the oven to 180ºC. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper. Meanwhile, sift the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Pour the oil, the almond milk and melted chocolate until combined. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the pecans (chopped or not), then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle. Leave to cool for around 5 minutes

Alternatively you could chop 3/4 of the pecans and add them in the mixture while adding on top a few remaining.

You could serve the brownie with fruits or with coconut cream.

The pictures and the recipe modifications are exclusively prepared by L'atelier Sucré d' Eleni