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40 minutes
- 5 tablespoons sunflower oil plus extra for greasing
- 200 g dairy-free dark chocolate
- 170 g self-raising flour
- 3 heaped teaspoons cocoa powder
- 180 g golden caster sugar
- sea salt
- 1 vanilla pod
- 230 ml unsweetened organic soya milk
- 200 g pecan nuts
- 1. Preheat your oven to 180ºC/350ºF/gas 4 and grease a 20cm square baking tin with oil. Line it with greaseproof paper. 2. Melt 150g of chocolate in a heatproof bowl over simmering water. Set aside to cool slightly. 3. In a large bowl, combine sieved flour, cocoa powder, sugar, salt, vanilla seeds, oil, soya milk, and melted chocolate. 4. Stir in most of the pecans and chopped chocolate before pouring the mixture into the tin. 5. Sprinkle the remaining pecans on top and bake for 20-25 minutes until the brownies are gooey in the middle. 6. Cool for a few minutes, then transfer to a wire rack. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
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