Vegan - Chocolate Brownie

Method

1.  Grease and line a 9x9inch brownie pan.

2. Melt the 250g Callebaut Dark chocolate slowly until smooth. You can do this in the microwave or by putting a bowl over a pan of hot water on the stove, don’t let the bowl touch the water.

3. Pour into the chocolate the oil and milk and whisk briskly until the mixture is silky smooth.

4. In a separate bowl mix together the flour, cocoa powder, brown sugar and the icing sugar until well combined.

5. Add the dry mixture to the melted chocolate mixture and using a spatula mix until all the ingredients until all have combined. 

6. Add the next 200g of Callebaut Dark Chocolate in chunks and gently fold into the mixture.

7. Pour the brownie mix into your prepared brownie tin and bake in the oven for 20-25 minutes or until baked through. It is okay if the brownie has a slight wobble when you move the tin as this makes it gooey. If you prefer not to have a gooey centre bake for a further 5 minutes or until there is no wobble when you move the tin.

8. Remove from the oven and cool in the tin for 10 minutes then transfer to a cooling tray. You can then slice your brownie and serve warm with ice cream or custard.

Best Eaten within 5 days, store in an air tight container.