Something I always miss when I’m travelling is home-made cakes. There’s something so comforting about eating food that has been made with love, especially knowing that no animal has been harmed in the process.
And what better comfort is there than indulgent, chocolatey brownies? After a particularly hard day, I’ll whips up some brownies, run myself a bath and soak all my troubles away with brownies, bubbles and wine. Even on a good day, I’ll do this in celebration. Sometimes it’s good for us to just indulge and enjoy something, right?
There are so many delicious looking vegan brownie recipes out there, this is a relatively simple one and you can find all the ingredients in your local supermarket.
Feeds however many you like, maybe just you – I’m not here to judge
Ingredients
- 200g Bourneville chocolate
- 3 heaped tsp Bourneville cocoa powder
- 170g self-raising flour
- 180 golden caster sugar
- 230 ml coconut or Oatly milk
- 5 tbsp sunflower oil
- 1/2 tsp vanilla essence
- A pinch of salt
Method
- First, preheat the oven to 180ºC.
- Sieve the flour and cocoa powder into a mixing bowl, then stir in the sugar and salt.
- Next, break up 150g of the chocolate and melt in a heat-proof bowl over a pot of simmering water.
- Once melted, add to the mixing bowl along with the sunflower oil, milk and vanilla essence then mix until well combined.
- Roughly chop the remaining 50g of chocolate and mix in with the other ingredients.
- Pour the mixture into a baking parchment lined tray (20x20cm), spread evenly and bake for 20-25 minutes.
- Leave to cool in the tray for 10-20 minutes before transferring to a wire rack. I prefer to eat these after they’ve chilled in the fridge for a couple of hours but they’re also delicious while still warm and gooey.
Tofu Travels 