Not satisfied with the abundance of crushed dates, seeds and nuts involved in plant-based treats, Steph Elswood set out to bring some old-school decadence back to dairy-free desserts. These delicious vegan brownies are just one of twenty-five dessert recipes in her latest ebook, Plant to Plate – Sweet Treats.

In the third instalment of Steph’s Plant to Plate series, you can expect crowd-pleasing favourites like Banoffee Pie and Sticky Toffee Pudding, as well as some deliciously niche combos like Banana Bread with Biscoff Frosting.

Made from basic and easily-sourced ingredients, these gooey vegan brownies are sure to be squabbled over!

Ingredients:

– 140g dairy-free dark chocolate
– 170g self-raising flour
– 3 heaped tsp cacao powder
– 160g coconut sugar
– Sea salt
– 1 tsp vanilla essence
– 5 tbsp coconut oil (melted)
– 200ml coconut milk
– 100g dark chocolate chips

Method:

1. Preheat the oven to 180C gas mark 4. 
2. Grease and line a 20cm baking tray and leave to one side. 
3. Break the dark chocolate into pieces and place in a heat proof bowl then sit it over a pan of simmering water (ensure that the water is not touching the bowl.) Stir the chocolate until it is melted and then leave to one side. 
4. In a mixing bowl, sift together the flour and cacao powder. Stir in the coconut sugar, salt and vanilla essence.
5. Slowly add in the melted chocolate, melted coconut oil and coconut milk. Stir until well combined. Add the dark chocolate chips and a pinch of salt.
6. Bake the brownies in the oven for 25-30 minutes until crisp on the outside but gooey in the middle. 
7. Leave to cool slightly before serving them warm with vegan ice-cream and berries.

For more scrumptious recipes like these vegan brownies, click here to purchase Plant to Plate – Sweet Treats by Stephanie Elswood. To keep up with what Steph’s up to, be sure to also follow her on Instagram.