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lucylox

Single Serve Brownie (dairy-free and egg-free)

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan, can easily be gluten-free
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 1
Course: Dessert, Snack, tea time
Ingredients Equipment Method Notes

Ingredients
  

  • 15 g chocolate dairy-free
  • 1 tsp sunflower oil
  • ½ tsp vanilla optional
  • 2 tbsp sugar preferably soft brown
  • 1 tbsp dairy-free milk
  • 1 tbsp plain flour use gluten-free if you need
  • 1 tsp cocoa powder
  • Pinch of salt
  • Pinch of baking powder
  • 20 g chocolate chopped or use chips

Equipment

  • one bowl, one ramekin

Method
 

  1. Preheat the oven to 180 degrees Centigrade
  2. Line a ramekin with parchment – this is easiest with scrunched up dampened parchment paper
  3. Melt the 15g of chocolate, then stir in the oil, vanilla, sugar and milk. Stir well to make s smooth silky mixture
  4. Next stir in the flour, cocoa, salt and baking powder.
  5. Mix in 15g chocolate chips or chunks
  6. Pour into the lined ramekin and sprinkle the remaining 5g chocolate over the top
  7. Bake for 15 minutes until risen but still gooey.
  8. Leave to cool.
  9. Enjoy warm (it’s lovely with vanilla ice cream) or leave to fully cool and eat when fudgy and delicious.

Notes

This recipe has been developed to use a single small bar of chocolate - i'm presuming that is 35g, if your bar is bigger or smaller use approx the same amount, but a few more or less choc chunks stirred into the mix or sprinkled on top won't make a huge difference