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Many dimensions of chocolate flavours are added to this recipe to create the perfect vegan brownie recipe. Goes perfectly well served with vegan vanilla ice on the side. They freeze well, too.395 g of250 g of225 g of vegan(I use organic nuterli)85 gpowder240 ml plant-based(I use soy or hazelnut) + 1 tablespoon lemon juice100 g vegan150 - 200 g of vegan(of your choice)1 tablespoon of(or 1 spoon of normal sugar + 1 teaspoon of vanilla extract)1 tablespoon of(or very strong coffee)1 teaspoon1/2 teaspoonPre-heat your oven for 175 degrees C.To make your vegan buttermilk. Add your lemon juice into your plant-based milk and leave it for a while to curdle.Melt your butter in the microwave or in a pot. When melted, take off the heat and break your vegan chocolate bar into it to melt as well.In a bowl. Sift your flour, cocoa powder, baking powder and add your sugar salt and coffee as well.Add your curdled vegan buttermilk, melted butter with your melted chocolate and vanilla sugar (or extract). Stir well. Add chocolate chips (leave some to decorate on top as well if you wish).Grease a medium tray with any fat (I use vegan butter) and dust with a little sugar. Pour in your brownie batter and bake in the oven for about 30-45 minutes (depending on your oven and how soft you want them, I bake them generally for 40 minutes if the oven is consistent). Check the consistency of the bake with a steel or bamboo skewer.When done, cover with a clean dish cloth and leave it to cool down.Enjoy :)