Vegan cookies & cream brownies
Recipe information
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Cooking:
15 min.
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Servings per container:
-
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Source:
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Ingredients for - Vegan cookies & cream brownies

1. 265g self-raising flour -
2. 245g soft brown sugar -
3. 50g cocoa powder -
4. 1 tsp vanilla extract -
5. 110ml vegetable oil -
6. 1½ tbsp white wine vinegar -
7. 85g dairy-free coconut yogurt -
8. 150g vegan cookies of your choice, broken into chunks -

How to cook deliciously - Vegan cookies & cream brownies

1. Stage

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.

2. Stage

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.

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