MAKES 16 | IBS-FRIENDLY | VEGETARIAN & VEGAN
Lactose intolerant? Vegan? Or just want to make something different? These scrumptiously soft brownies can be enjoyed no matter what diet you are following
I made these brownies during my one-month trial of removing lactose from my diet when I was craving something tasty. As a self-confessed chocoholic, I thought nothing would compare to the real thing, but how wrong was I? These satisfying treats look exactly like brownies and they certainly don’t lack any flavour either. Personally, I think they taste better than regular brownies!
I’m so glad I did that trial because without it, I wouldn’t have known how delicious these brownies are. Just because we may be following an alternative diet, doesn’t mean we should have to miss out. Sometimes we just have to open our eyes and give it a go.
Bonus — they are super quick and easy to make!
- 200g vegan dark chocolate
- 230ml soya milk or plant-based milk alternative
- 5 tbsp vegetable oil
- 1 tsp vanilla extract
- 170g self-raising flour
- 180g caster sugar
- 3 tbsp cocoa powder
- 100g chopped pecans
- Preheat oven to 180°C.
- Firstly, melt the chocolate in a small bowl over a saucepan of lightly boiling water. While the chocolate is melting, mix the remaining ingredients together in a large bowl.
- Once the chocolate has completely melted, add it to the mixture, then pour the mix into a square baking dish.
- Place it in the oven for 20 — 30 minutes. A shorter time will enable a more gooey texture. Allow to cool slightly, then slice into equal squares and remove from the dish.
- Serve warm with lactose-free or vegan ice cream.
Love this? Want to share your favourite brownie recipe? Get in touch.