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 sea salt for any of our dark chocolate range.
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.