PLANT BASED GOOEY CAKE & YOGA BROWNIES - IMMY MAY

Is there anything better than a freshly baked, gooey, crinkle topped pan of brownies? Nope.

Especially when they are plant based and include Islands Chocolate. 

INGREDIENTS:

110g Pure coconut oil
75g Islands Chocolate (plus 15g to stir in pre-bake).
200g Brown sugar
95g Plain flour (could easily sub for GF flour)
45g Cocoa powder
120g Plant based milk ( Oat or hazelnut is delicious)
2 tsp Canilla essence
Generous pinch of sea salt

    Method:

    Pre-heat your oven to 180C, line a tin with baking paper.
    Create a bain marie to gently melt the coconut oil and chocolate together, once melted - add sugar.
    Transfer the combined mixture to a separate bowl and add your flour, cocoa powder, salt, vanilla extract and milk. When it looks DREAMY - fold in your chocolate chips / buttons.
    Spoon into your tray and slide into the oven for around 30 minutes.
    Once the top has crinkled and they are smelling divine, take them out of the oven and allow to cool (but not too much - as we are all about warm brownie!)
    Boil the kettle and share your glorious squares of heaven with family and friends…or just yourself!

       

      Recipe by Immy May from The Cake and Yoga Club (@cakeandyogaclub


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