• 5 tablespoons sunflower oil , plus extra for greasing

  • 200g Islands 85% chocolate

  • 170g self-raising flour

  • 3 heaped teaspoons Islands cocoa powder

  • 180g golden caster sugar

  • sea salt

  • 1 vanilla pod

  • 230 ml unsweetened organic soya milk

  • 200g pecan nuts


  1. Preheat the oven to 180ºC. Grease a baking tin (roughly 20cm x 20cm) with a little oil, then line with greaseproof paper.

  2. Break up 150g of Islands chocolate and melt it over a heatproof bowl, then set aside to cool.

  3. Sieve the flour and Islands cocoa powder into a large bowl, stir in the sugar and a pinch of salt. Halve the vanilla pod lengthways, scrape out the seeds and add them to the bowl. Stir in the oil, soya milk and melted chocolate until combined.

  4. Roughly chop and stir in the remaining chocolate and most of the pecans, reserving a few for the top. Pour the mixture into the prepared tin, ensuring It is spread out evenly. Sprinkle over the remaining pecans, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle. Don’t overbake!

  5. Leave to cool for around 5 minutes, turn out onto a wire cooling rack, then dig in! Best eaten warm!

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