Brownies for 6

Ingredients:

• 50g baking cocoa powder – 0.50p
• 175g soya butter – 0.56p
• 75g sugar
• 50g golden syrup – 0.15p
• 30g basic oat – toasted
• 30g self-rising flour
• Salt
• 1 teaspoon apple cider vinegar
• 4 tablespoons soya milk
• 10g butter for the baking tin & baking paper
• 20cm x 20cm baking tin
  

  Ingredients list 2

• 30cm x baking paper

Cost: The cocoa cost £1.79/250g in LIDL. The soya butter costs £1.60 for 500g in any large supermarket, but often on offer at £1.00 in Sainsbury’s. The golden syrup costs £1.18/450g. If you are in a meat and dairy free household you should have most of the items listed. If not, note that they can ALL be found in all regular supermarkets. If you are not vegan, this recipe is worth a try… few people got fooled. Total cost £1.21 or £0.20 per person.

 

Method:

Heat the oven at 160°C.

Place the oats in the oven to toast until brown.

Prepare the baking tin by spreading the butter on the tin, then cover the inside of the tin with baking paper. Make sure to tuck the paper in every corner and sides of the tin then, spread more butter on the paper.

The butter spreaded in the bottom of the tin will allow the baking paper to seat perfectly in the tin and the butter spreaded on the paper will prevent the cake from sticking on the paper.

In a bowl, mix: sugar, milk, salt, golden syrup, stir to combine well and set aside.

Place 175g of butter in a heatproof bowl and melt in the microwave for 1 minute and half.

Pour the butter in a mixing bowl and sieve in the cocoa powder.

With a spatula, stir the mix until the chocolate and butter look like a well combined sleek cream as would a melted chocolate tablet.

To the now creamy chocolate mix, add the sugar, milk and golden syrup mix made earlier. Stir with the spatula to obtain once again a uniform mix.

Now, sieve in the flour and add the vinegar. Combine again to incorporate the flour. Once you are confident that there is no lumps of flour in the batter, add the toasted oats, stir and pour the mix in the baking tin prepared earlier with the baking paper.

Place the tin in the middle of the oven and bake for 15 minutes at 160°C.

To test that the brownie is ready after 15 minutes. Stick a knife in the middle of the cake. It should come out dry but still slightly moist. That it perfect.

If it is still wet, allow another 2-3 minutes in the oven.

Once the brownie is ready, take it out of the oven and leave on the side to cool down before serving.

Enjoy warm or cold with Ice cream or Alpro single cream.

I served mine below with a Banana and peach Ice cream.

 

There you have it… A dairy free dessert.

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