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White Chocolate Chip Brownie


  • Serves 16

    5 tablespoons sunflower oil
  • 150g dairy-free dark chocolate
  • 100g dairy-free white chocolate
  • 85g self-raising flour
  • 85g Vanilla Huel
  • 3 heaped teaspoons cocoa powder
  • 180g golden caster sugar
  • sea salt
  • 5ml vanilla extract
  • 230 ml unsweetened soya milk


  • Preheat the oven to 180C/160C(fan)
  • Grease a baking tin with a little oil or vegan butter and line with greaseproof paper.
  • Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
  • Sieve the flour and cocoa powder into a large bowl and stir in the sugar and a pinch of salt. Stir in the oil, soya milk, vanilla extract and melted chocolate until combined.
  • Roughly chop the white chocolate and stir into the mix, making sure to leave a few for the top. Pour the mixture into the tin, sprinkle over the remaining white choc and place into the oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.

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