Bake these indulgent vegan brownies with a cookie topping. They’re easy to make and don’t need expensive ingredients – just simple items from your storecupboard
Prep:15 mins
Makes 12
265g self-raising flour245g soft brown sugar50g cocoa powder1 tsp vanilla extract110ml vegetable oil1½ tbsp white wine vinegar85g dairy-free coconut yogurt150g vegan cookies of your choice, broken into chunks
STEP 1Heat the oven to 170C/150C fan/gas 3 and line a 18cm x 30cm brownie tin with baking parchment. In a bowl mix together the flour, sugar, cocoa and ½ tsp salt. In a jug mix together 125ml water with the vanilla, oil, vinegar and yogurt. Pour the wet ingredients into the dry and mix until smooth and combined.STEP 2Pour the mix into the tin and smooth the top. Push the chunks of vegan biscuits into the batter, leaving some poking out of the top. Bake for 30-35 mins until set but still squidgy in the middle. Leave to cool in the tin, then cut into squares.
