VEGAN COOKIES & CREAM BROWNIES
Bake indulgent vegan brownies with a crumbled cookie topping. They're easy to make and don't need expensive swaps, just simple storecupboard ingredients
Provided by Juliet Sear
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat oven to 170C/150C fan/gas 3 and line a 18 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.
- 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. (We used Oreos, which are made with dairy-free ingredients, although be aware that allergy information indicates that these may contain traces of milk.) Bake for 30-35 mins, until set but still squidgy in the middle. Leave to cool in the tin, then cut into squares.
Nutrition Facts : Calories 327 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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