Ingredients 100g organic cocoa powder
50g cacao nibs
100g demerera sugar
50g muscovado sugar
50g spelt flour
50g coconut oil (hard, not liquid)
50g non-dairy dark chocolate
A PINCH (any more and it's weird) of baking soda
50g of Earth Balance or other non-dairy butter substitute
10ml of almond milk
Melt the dairy free chocolate in a bowl with the coconut oil and Earth Balance.
Sift the baking soda and flour and add the sugars and add to the melted butter and chocolate.
Add the sugar and whisk. Finally add the splash of almond milk, cocoa powder and combine.
It should be a relatively dark but glossy gloopy mixture. Transfer the brownie mix to the baking tray and put in the oven for 40 minutes at 160 degrees (gas mark 3)
Check the brownies after 30 minutes they should have risen somewhat and look lovely and spongey
After 40 minutes remove from the oven, and while they are still a bit sticky finely make squares in the brownie so they're easier to get out later.
Once cooled they are ready to munch. Even non-vegan will love these so don't be stingy with your portions!