Vegan White & Dark Chocolate Brownies with Passion Fruit & Sea Salt

Treat your mum to some home baked, plant-based brownies this Mother’s Day. Created by our head chef Luke, they are soft, squidgy and totally delicious! 

You’ll need: 

  • 150g Self Raising Flour
  • 20g Cocoa Powder
  • 100g Dairy Free Butter
  • 200g Caster Sugar
  • 5ml Vanilla Extract
  • 200ml Oat milk
  • 200g Dairy Free Dark Chocolate
  • 120g Dairy Free Dark chocolate Chips
  • 200g Dairy Free White Chocolate
  • 6 x Passion Fruit
  • Sea Salt Flakes
  • 10-inch square baking tray with baking or parchment paper

Method

  1. Preheat your oven to 160 degrees
  2. Melt the dark chocolate & butter in a bowl over a pan of simmering water. Once melted, set aside to cool.
  3. Sieve the flour and cocoa powder into a mixing bowl, then add the sugar.
  4. Scrap the middles out of the passion fruit & squeeze the juice through a sieve. Press the seeds with the back of a spoon to release the juice. Or use a hand blender to blitz the seeds & release the juice! 
  5. Add the oat milk & passion fruit juice into the dry & whisk until you have a batter. Add in the melted chocolate & butter and combine until smooth.
  6. Pop the brownie batter into the baking tray & spring with chocolate chips.
  7. Bake for 20-25 mins until a skewer comes out clean. Careful not to over-bake so they stay nice and squidgy!
  8. Once it's cooled, melt the white chocolate over a bowl of simmering water and spread across the brownies. Sprinkle with sea salt flakes.

Finally, cut into 16 squares & resist the temptation to eat before you give them to your Mum!