These brownies are packed with both vegan milk and plain chocolate instead of adding sugar to the mixture. Serve them in small squares as they are very rich. When buying plain chocolate, bear in mind that the higher the percentage of cocoa solids, the higher the quality of the chocolate, and the less sugar it contains. The best vegan quality has 💯 percent cocoa solids.
300g/11oz each plain (semisweet) and milk vegan chocolate
175g/6oz/3/4cup unsalted (Sweet) vegan butter
Self-raising gluten-free flour
3 Vegan eggs
1.Preheat the oven to 180°C/350°F/Gas 4.Line the base and sides of a 20cm/8in square cake tin (pan) with baking parchment.
2.Break the plain chocolate and 90g/3 ½ oz of the milk chocolate into pieces and put in a heatproof bowl with the butter. Melt over a pan of barley simmering water, stirring frequently.
3.Chop the remaining milk chocolate into chunky pieces. Stir the flour and eggs into the melted chocolate until evenly combined. Stir in half the chopped milk chocolate and turn the mixture into corners. Sprinkle with the remaining chopped chocolate.
4.Bake the brownies for 30-35 minutes, until risen and just firm to the touch. Leave to cool in the tin, then cut the mixture into squares. Store the brownies in an airtight container.