The Best Fudgy Vegan Brownies!

Ingredients

• 200 g Dark Chocolate (70% cocoa, chopped for even melting)
• 100 g All-Purpose Flour (Plain flour, sifted)
• 150 g Caster Sugar (Fine granulated sugar)
• 30 g Unsweetened Cocoa Powder (Dutch‑processed preferred for deep flavor)
• 5 g Baking Powder (Approximately 1 tsp, ensure it is fresh)
• 1 g Salt (Fine sea salt, about 1/4 tsp)
• 80 ml Vegetable Oil (Neutral oil such as canola or sunflower)
• 80 ml Oat Milk (Unsweetened, preferably barista‑style for creaminess)
• 100 g Vegan Chocolate Chips (Semi‑sweet, folded in at the end)

Instructions

1. Melt Dark Chocolate

   Place the chopped dark chocolate in a microwave‑safe bowl and heat on high for 30‑second intervals, stirring between each interval, until fully melted and smooth.

   Time: PT2M

2. Combine Dry Ingredients

   In a separate mixing bowl, whisk together the flour, caster sugar, cocoa powder, baking powder, and salt until no lumps remain.

   Time: PT5M

3. Add Wet Ingredients

   Create a well in the center of the dry mixture, pour in the vegetable oil and oat milk, then whisk until the batter is smooth and glossy.

   Time: PT2M

4. Incorporate Melted Chocolate

   Pour the melted dark chocolate into the batter and whisk gently until fully incorporated.

   Time: PT1M

5. Fold in Chocolate Chips

   Using a rubber spatula, fold the vegan chocolate chips into the batter, distributing them evenly.

   Time: PT1M

6. Prepare Baking Tray

   Line the baking tray with parchment paper, then pour the batter into the tray and smooth the top with the spatula.

   Time: PT3M

7. Bake Brownies

   Place the tray in a pre‑heated oven and bake at 180°C for 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

   Time: PT22M

   Temperature: 180°C

8. Cool Completely

   Remove the tray from the oven and let the brownies cool in the tin for at least 30 minutes before cutting.

   Time: PT30M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

22 g

Fat

9 g

Fiber

2 g