Vegan Brownies with orange, pistachio and sea salt
Gooey, chocolaty, citrusy. Made to share...if you can!
11 Oct 2016
150g dairy-free dark chocolate
170g self-raising flour
170g golden caster sugar
3 tbsp cocoa powder
5 tbsp melted coconut oil (or vegetable oil)
zest and juice of 1 orange
150g chopped pistachios
100g sultanas (optional)
200ml non-dairy milk
1 tbsp water
First heat your oven to 180oC/350oF/gas mark 4 and line a square or rectangular baking tin (roughly 7 inches wide) with baking paper and set aside.
Break the chocolate into chunks and melt in a heat-proof bowl over a small saucepan of simmering water. Stir intermittently ensuring the chocolate doesn't burn.
While the chocolate is melting, combine the caster sugar, oil, orange zest and juice in a large mixing bowl.
Once even, sift in the flour, cocoa powder and add a pinch of sea salt.
When the chocolate has melted, remove from the heat and set aside to cool slightly.
Next, add the water and non-dairy milk to the crumbly flour mixture, stirring well until there are no lumps; and follow by adding in 3⁄4 of chopped pistachios and all of the sultanas.
Add the melted chocolate to the bowl and stir as thoroughly and quickly as you can, as the chocolate will begin to harden.
Using a spatula, transfer the mixture to the prepared tin and sprinkle on the remaining pistachios, another pinch of sea salt and bake for 20-25 minutes; or until cooked on the outside and soft in the middle.