I actually prefer this recipe to my fudgy brownie recipe, that might be to do with the significant amount of chocolate in it... either way it is DIVINE. Any non-vegan would enjoy this sinful dessert. I almost always add raspberries to offset the richness, but you could also stir through peanut butter or chopped nuts instead.
Brownies
¼ cup coconut oil
200g dark chocolate
1 tsp apple cider vinegar or lemon juice
½ tsp baking powder
3/4 cup plant based milk
1 cup sugar
1 tsp vanilla extract
¾ cup ground almonds (this can be subbed for 1/2 cup flour if it doesn't need to be GF)
¼ cup cocoa powder
1/4 tsp salt
50g dark chocolate, chopped
1 cup frozen raspberries (if you want)
Preheat oven to 180°C. Line a small cake tin or baking dish with baking paper.
Place coconut oil and chocolate in a heat-proof bowl and melt in the microwave for 30 second bursts. Alternatively you can place the bowl over a pot of boiling water and melt the mixture.
In a separate bowl, whisk together vinegar/lemon juice, baking powder and milk. Then whisk in sugar, vanilla, and chocolate/oil mixture.
Finally, stir through ground almonds/flour, cocoa powder, salt, chopped chocolate and raspberries (reserve a few raspberries to place on top) and transfer to prepared tin, placing remaining raspberries into the top of the batter.
Bake for 50-60 minutes, until cooked but still slightly fudgy in the centre. Serve with coconut yoghurt or dairy free ice cream.