I had never tried a Vegan recipe before for Brownies; and as rich chocolate brownies are one of my signature, go-to quick desserts; I was a little wary of finding an easy recipe that didn’t have a lot of additional ingredients (that I may not have in my cupboard) when a quick fix is needed. I shouldn’t have worried, as generally, Jamie Oliver always has a few quick and simple recipes up his sleeve.
Usually, I always have a little stash of our chocolate at home in the cupboard; often seconds bars that we don’t package; and as I love to bake with dark chocolate, more often than not, it is any one of our dark range that I have available. So here I was with 2 bars of our Lime and Sea Salt chocolate, and a husband who was in the mood for a chocolate based pud.
Neither of us being particularly in favour of lots of nuts in our brownies, I substituted the nuts for a further 150g of chopped lime and sea salt chocolate, creating a strong, flavoursome (and deliciously gooey) brownie; but you can easily swap it back for the nuts if that is more to your taste. So enough chatter – here is the simple, yet incredibly delicious brownie recipe just slightly adapted from Jamie Oliver’s original.
The lime in this chocolate makes a really vibrant brownie, with lots of flavour; and if lime isn’t your thing, you can swap out the lime and seasalt for any of our dark chocolate range. So why not try our chilli chocolate in place, or just simply our dark chocolate to create an intense chocolate hit?
Vegan Lime & Sea Salt Brownie Recipe
MAKES 20 // TIME: 1 HOUR // EASY
- 5tbsps sunflower oil (plus extra for greasing)
- 150g Dark Chocolate
- 170g Self-raising Flour
- 3tsps Cocoa Powder
- 180g Golden Caster Sugar
- Sea Salt
- 1tsp Vanilla Bean Extract
- 230ml Non-dairy Milk
- 150g Lime & Sea Salt Dark Chocolate (chopped)
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
- Chop the 150g of chocolate into a heatproof bowl, and melt in the microwave in short bursts on a medium heat, stirring well in between bursts to ensure it doesn’t burn. Once melted, set aside to cool slightly.
- Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Then, mix in the oil, non dairy milk, vanilla and melted chocolate until combined.
- Roughly chop and stir in the remaining chocolate, and pour the mixture into the prepared tin, spreading it out evenly.
- Bake in the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
- Leave to cool for around 5 minutes, turn out onto a wire cooling rack, then serve warm with a scoop of dairy free vanilla ice cream, or just enjoy on their own.