Vegan Bird Food: Double Chocolate Pecan Brownies

Based on a recipe by Ms Cupcake, these gooey decadent brownies are most certainly a treat. Experiment with toppings and be sure to leave a little longer in the oven if you like your brownies more cake like in consistency.

IMG_3320

Ingredients

1 Tbsp Cornflour

3 Tbsp Water

2 Cups (250g) Plain Flour

1/2 Cup (60g) Cocoa Powder

1 1/2 Cups (300g) Caster Sugar

1/2 Cup (100g) Brown Sugar

1/2 Tsp Baking Powder

1/2 Tsp Salt

1/2 Tsp Cinnamon

100ml Soya milk

280ml Oil (I used Sunflower)

1 Tbs Vanilla Essence

3/4 Cup (150g) Dairy Free Buttons or Chocolate Chips. I used Tesco Free from Milk and White Chocolate Buttons.

1/2 Cup Pecan nuts

IMG_2316Method

Line a cake/brownie tin with greaseproof paper. I used 11″ by 9″ size. In a small bowl, mix together the cornflour and water and set aside.

In a large bowl, mix together flour, both sugars, cocoa, baking powder and salt. Add in 1/2 cup water, soya milk, oil, vanilla and the cornflour mixture. Stir until combined. Pour mixture into tin and sprinkle chocolate buttons/chips and pecans over the top.

Bake for 20-22 mins on 180 Degrees Celsius/350 Degrees F/Gas 4.

IMG_2323 - Version 2IMG_2365

Thanks for reading.

London Vegan Bird

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