Vegan cookies & cream brownies

baking brownies chocolate cookies and cream indulgent vegan vegetarian

N/A

Makes 12

Source

Ingredients

265g self-raising flour

245g soft brown sugar

50g cocoa powder

1 tsp vanilla extract

110ml vegetable oil

1 ½ tbsp white wine vinegar

85g dairy-free coconut yogurt

150g vegan cookies of your choice, broken into chunks

Method

Heat oven to 170C/150C fan/gas 3 and line a 18 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.

Pour 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.