Chewy vegan brownies - these eggless and dairy free brownies are perfect if you like a dense, chewy, fudgy, intensely chocolatey brownie. Easy to make and so satisfying!
Preheat the oven to 180C/350F/gas mark 4. Grease a 20cm/8inch square metal cake tin and line with baking parchment.
Sift together the flour, cocoa powder, baking powder, espresso powder and salt and set aside.
Place the milk, yogurt and sugar in a medium sized pan over a low heat. Stir often until the sugar has dissolved and the mixture is hot and glossy looking but not yet simmering.
Remove from the heat and add the chopped chocolate and cocoa butter and the vanilla extract. Stir until melted and smooth.
Tip in the dry ingredients and stir until no dry lumps remain. The batter will be quite thick. If you wish to add any mix-ins such as chocolate chips or chopped nuts then mix them in now.
Transfer the batter to the prepared tin and spread it level. Smooth the top with a spatula or the back of a spoon.
Bake for 20-30 minutes, until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean that means they are over-baked so keep an eye on them.
Leave the brownies to cool completely in the tin before slicing into squares. Store in an airtight container for up to a week.
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*