These brownies are rich with chocolate, and have a hint of warmth and spice from the ginger.
They are totally dairy-free and very suitable for vegans and vegetarians (and anyone who likes chocolate. Mmm, chocolate).
What are you waiting for? Off to the kitchen with you, right now!
- 150g dairy-free chocolate
- 170g self-raising flour
- 3 tablespoons cocoa powder
- 120g caster sugar
- A pinch of salt
- 1 teaspoon of ground ginger
- 1 teaspoon of vanilla essence
- 5 tablespoons vegetable oil
- 230 ml of plant milk (eg Almond/Soya/Oat/Rice)
- 70g chopped candied or crystallised ginger
- 100g chocolate chips
- Preheat the oven to 180ºC/350ºF. Grease and line a square baking tin (20cm/8″).
- Melt the 150g of chocolate, either in the microwave, slowly in short bursts, or in a bowl over a pan of gently boiling water. Put the melted chocolate aside to cool slightly while you continue.
- Sieve the flour and cocoa powder into a large bowl, then stir in the sugar, a pinch of salt, the ground ginger and the vanilla. Add the oil and milk then give everything a quick mix. Stir in the chopped ginger and the chocolate chips.
- Finally add the melted chocolate and mix everything together thoroughly. The mix will be quite thick, and it’ll quickly start to set as the melted chocolate begins to harden.
- Pour the mixture into the baking tin, spreading it out evenly. Place in the oven for 35-40 minutes. When you test the brownie mix with the tip of a knife, it should be cooked but still soft in the middle.
- When cooked, leave it to cool completely. This will take several hours; even better, put it in the fridge overnight. (If you skip this step, the brownie won’t cut cleanly and can crumble when you try to portion it.) Dust with icing sugar and a little cocoa powder before serving.
This recipe is adapted from the excellent The Sentient Baker. If you haven’t been there, please take a look. Your life will be better for it.