Vegan cookies & cream brownies
Ingredients
- Step 1 265g self-raising flour
- Step 2 245g soft brown sugar
- Step 3 50g cocoa powder
- Step 4 1 tsp vanilla extract
- Step 5 110ml vegetable oil
- Step 6 1½ tbsp white wine vinegar
- Step 7 85g dairy-free coconut yogurt
- Step 8 150g vegan cookies of your choice, broken into chunks
Calories: 327
Carbohydrate: 45 g
Protein: 4 g
Fat: 14 g
Cook time: 45 minutes
Prep time: 15 minutes
Total time: 60 minutes
Servings: 12
TAGS
Afternoon tea
Dessert
Treat
Baking
Browny
chocolate
Cookies and cream
Indulgent
Juliet Sear
Vegan
Vegan chocolate browny
Vegetarian
Directions
- Step 1 Heat the oven to 170C/150C fan/gas 3 and line a 18cm x 30cm brownie tin with baking parchment. In a bowl mix together the flour, sugar, cocoa and ½ tsp salt. In a jug mix together 125ml water with the vanilla, oil, vinegar and yogurt. Pour the wet ingredients into the dry and mix until smooth and combined.
- Step 2 Pour the mix into the tin and smooth the top. Push the chunks of vegan biscuits into the batter, leaving some poking out of the top. Bake for 30-35 mins until set but still squidgy in the middle. Leave to cool in the tin, then cut into squares.