Peekay friends will love this brownie recipe, it's very easy and loved by adults and children alike! Let's look at the ingredients and how to make it below.
Ingredients:
5 tbsp vegetable oil, plus extra for greasing
200 g dairy-free plain chocolate
170 g self-raising flour
3 heaped tsp cocoa powder
180 g golden caster sugar
Salt
1 vanilla pod
230 ml Oatly Oat Drink Barista Edition 200 g pecan nuts
Method:
Preheat the oven to 180°C/ 350°F/gas 4. Grease a baking tin (roughly 20cm square) with a little oil, then line with greaseproof paper.
Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150 g of the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the oil, Oatly oat drink and melted chocolate until combined.
Roughly chop and stir in the remaining chocolate and most of the pecans, reserving a few for the top. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining pecans, then place into the hot oven for 15 to 20 minutes, or until cooked on the outside, but still gooey in the middle.
Leave to cool for around 10 minutes, mark into (16) pieces, then slide the brownies and greaseproof together onto a wire cooling rack.
Serve warm on its own or with Oatly Creamy Oat, or enjoy it cold later.
