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These brownies are divine, and much better than any I made before my vegan days! They are fudgy, rich, decadent, and can be made free from allergens. These are gluten free, vegan, and nut free, but I do use soy milk. However, other plant milks should work well too.

You will want an 8 x 8 inch cake pan – I use silicone ones, and you will need a whisk and a bowl, but otherwise this recipe requires very little equipment. The flour I used is Asda plain gluten free flour, but any plan gluten free blend would work.

Recipe Steps:

1. Preheat the oven to 175°C (350°F). Line an 8×8 pan with parchment/greaseproof paper (or use silicone like I do).
2. Gently melt the coconut oil. It does not need to be hot, just melted.
3. Mix the melted oil with the coconut sugar, the unsweetened soy milk, the tahini or sunflower seed butter, the maple syrup, and the vanilla extract.
4. Mix the gluten free flour, cocoa powder, salt and baking soda together.
5. Gently mix the two until combined and glossy. Don’t over-mix.
6. Fold in chocolate chips, saving some for sprinkling on the top.
7. Pour into the baking pan and spread out evenly. Sprinkle any reserved chocolate chips on top.
8. Bake in the middle of the oven for 22 minutes
9. Leave to fully cool before slicing,
10. Serve and enjoy!!!

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Please comment if you try the recipe, I would love to connect and see how it went, and if you would like to see other flavours of ice cream then comment below.