Prep Time 10 mins
Cook Time 22 mins
Chill Time 2 hours
Total 2 hours and 30 mins

Serving 12 brownies

Ingredients

• 160 g all-purpose flour (1 cup + 2 tablespoons)
• 80 g Ceremonial Cacao powder (⅔ cup)
• 250 g Coconut sugar (1+¼ cups)
• 1 Teaspoon Baking powder
• 120 g Vegan butter melted (½ cup)
• 160 ml Unsweetened almond milk (½ cup + 2 tablespoons)
• 1 Teaspoon Vanilla extract
• 100 g Dairy-free chocolate chips (around ⅔ cup) optional

Instructions:

1. Preheat your oven to 180°C/350°F (or 160°C/325°F if you’re using a fan or convection oven). Line an 8×10-inch tin with baking paper.
2. In a large bowl, mix together the flour, Cacao powder, coconut sugar and baking powder.
3. Add the melted margarine, the almond milk and the vanilla extract. Mix well until smooth. The batter will be very thick.
4. Fold in the chocolate chips, saving a few to sprinkle on top.
5. Transfer the thick batter to your tin and spread it out evenly. Top with the leftover chocolate chips.
6. Bake for 22 minutes. They will seem under-baked in the middle but they’ll firm up once cold.
7. Let them cool in the tin for around 30 minutes, then put them in the fridge for 2 hours to set firm.
8. Once chilled, remove them from the tin and cut into squares.