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Candy Cane Brownies


vegan oreo brownies

Fudgy, rich and sweet vegan Candy Cane Brownies. This recipe is guaranteed to satisfy any sweet tooth.


INGREDIENTS


Dry ingredients

  • 175g self-raising flour

  • 25 g cocoa powder

  • 150g light brown sugar (white sugar can also be used)


Wet ingredients

  • 180g dark chocolate (melted)

  • 100ml oil (I used rapeseed oil)

  • 200ml oat milk

  • 6 candy canes (crushed)


INSTRUCTIONS

1. Pre-heat oven to 180°C degrees.


2. Melt chocolate, oil and milk together. You can heat it in the microwave or in a bain-marie. Mix until it's completely smooth. Set aside to cool down a bit, but make sure it's still warm when you add it to the dry ingredients later.


3. Add all the dry ingredients to a large mixing bowl and mix until there aren't any lumps.


4. Add the wet mixture to the bowl with the dry mixture and use a spatula to mix it together. Make sure you don't overmix it.


5. Add the batter to a baking tray (mine is 30x17x6). Bake for 20-30 minutes at 180°C. Do keep an eye on it, you don't want to overbake it. When its done baking, sprinkle crushed candy canes on top, press them down a little bit and leave it to cool.


6. After it's cooled down a bit add it to the fridge and leave it for a few hours, make sure you don't skip this step. The brownie needs to set fully before you cut into it.


Tips

* Even though the recipe says 20-30 minutes, make sure to always check the cake with a toothpick. You want the toothpick to come out a little wet and crumbly.


* Do remember, if you choose a larger tin it doesn't require as much time in the oven and it will go dry.


* I would recommend leaving the cake in the fridge for 4 hours before cutting into it, it will be worth the wait, trust me. It will make it easier to cut but also it will be so incredibly gooey, firm and tasty!




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