Vegan cookies & cream brownies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to 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 cookiesof your choice, broken into chunks
Nutrition: per serving
- kcal327
- fat14g
- saturates4g
- carbs45g
- sugars24g
- fibre2g
- protein4g
- salt0.6g
Method
step 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.
step 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.
