Gooey Brownies

We take brownies pretty seriously at Cake & Yoga Club. A batch of fresh, warm and crinkle topped brownies is enough to make anyones day, whether tucked with just a fork whilst still in the pan, divvied out between friends with a fresh pot of tea or in a bowl with ALL the trimmings. The humble brownie does it all.

The most important characteristic? Gooeyness.

This is our favourite brownie recipe. It is plant based (but no-one will be able to tell), crinkle topped and incredible gooey, with big ole chunks of Islands Chocolate throughout. LET’S BAKE!

Here’s what you will need…

110g Pure coconut oil

75g Islands Chocolate (plus 15g / handful to stir in pre-bake).

200g Brown sugar

95g Plain flour (could easily sub for GF flour)

45g Cocoa powder

120g Plant based milk ( Oat or hazelnut is delicious)

2 tsp Vanilla essence

Generous pinch of sea salt

Method:

Pre-heat your oven to 180C, line a tin with baking paper.

Create a bain marie (small pan, bigger pan on top!) to gently melt the coconut oil and chocolate together, once melted - add sugar.

Transfer the combined mixture to a separate bowl and add your flour, cocoa powder, salt, vanilla extract and milk. When it looks DREAMY - fold in your chocolate chips / buttons.

Spoon into your tray and slide into the oven for around 30 minutes.

Once the top has crinkled and they are smelling divine, take them out of the oven and allow to cool (but not too much - as we are all about warm brownie!)

Boil the kettle and share your glorious squares of heaven with family and friends… Or just yourself!