Vegan cookies & cream brownies
45 min
Vegan cookies & cream brownies
Ingredients
- 265g self-raising flour
- 245g soft brown sugar
- 50g cocoa powder
- 1 tsp vanilla extract
- 110ml vegetable oil
- 1½ tbsp white wine vinegar
- 85g dairy-free coconut yogurt
- 150g vegan cookies of your choice, broken into chunks
Instructions
2 steps
- 1
Heat the oven to 170C/150C fan/gas 3 and line a 18cm x 30cm brownie tin with baking parchment. In a bowl mix together the flour, sugar, cocoa and ½ tsp salt. In a jug mix together 125ml water with the vanilla, oil, vinegar and yogurt. Pour the wet ingredients into the dry and mix until smooth and combined.
0 - 2
Pour the mix into the tin and smooth the top. Push the chunks of vegan biscuits into the batter, leaving some poking out of the top. Bake for 30-35 mins until set but still squidgy in the middle. Leave to cool in the tin, then cut into squares.
30 min
Progress
0 / 2 steps
Nutrition
Per serving
Calories
327cal
Protein
4.0g
Carbs
45.0g
Fat
14.0g
Fiber
2.0g
Sugar
24.0g
Sodium
1mg
