Wed, 22 January 2025
Chocolate Brownie
• 200g dark chocolate, melted
• 80ml vegetable oil
• 240ml plant milk room temperature
• 140g plain flour
• 40g cocoa powder
• 1 tsp coffee powder
• Pinch of salt
• 200g caster sugar
• 1 tsp vanilla extract
• 100g chocolate chunks Coffee Cream Topping
• 150ml vegan double cream
• 50g vegan cream cheese
• 50g icing sugar
• 1 tbsp coffee powder
• 1 cap Kahlúa (optional)
• Cocoa powder, to dust
Method For the Brownie
1. Preheat your oven to 160°C (fan) and line a 20cm x 20cm square tin with parchment paper.
2. In a food mixer, combine the melted chocolate, vanilla, oil, and plant milk until well mixed.
3. Add the flour, cocoa powder, coffee powder, salt, and sugar, and mix gently until no dry lumps remain.
4. Fold in the chocolate chunks evenly.
5. Pour the batter into the prepared tin, level the surface, and bake for 30 minutes, or until the top develops a slight “paper skin.” A little jiggle in the center is fine.
6. Let the brownie cool completely—it’s worth the wait!
For the Coffee Cream
1. Whip the vegan cream cheese in a stand mixer (or with an electric whisk) until smooth.
2. Add the vegan double cream and whip again until thick.
3. Incorporate the icing sugar, coffee powder, and Kahlúa (if using) until fully combined.
To Finish
1. Spread the coffee cream evenly over the cooled brownie.
2. Chill in the fridge for at least 1 hour to set.
3. Dust with cocoa powder and slice into 9 to 12 pieces depending on how brave you feel.
