Choc Mint Biscuit Brownie
by Will Webster, Head Chef at Shibden Mill Inn, Halifax
55 mins
x4
30 minsPrep time 25 minsCook time
Ingredients - Serves 4
Will Webster, head chef at Shibden Mill Inn, Halifax, shares his recipe for vegan peanut brownies – a recipe created to be served with Northern Bloc Vegan Mint Biscuit Ice Cream. Will Webster is the current winner of Created with Bloc, a competition for professional chefs to create their ultimate recipes with Northern Bloc vegan ice cream. He is renowned for using local Yorkshire products, growing ingredients in his allotment and foraging.
Ingredients:
200g self raising flour
35g cocoa powder
150g caster sugar
60g soft dark brown sugar
170g dark chocolate chips
300ml oat milk
70ml vegetable oil
4 tablespoons peanut butter
Preparation
- Step. 1Pre heat the oven to 160 degrees or gas mark four
- Step. 2Melt the chocolate chips in a bowl over boiling water and set aside
- Step. 3Grease a deep baking tray (approximately 23 inches square) with parchment paper
- Step. 4Combine all the dry ingredients into a bowl
- Step. 5Combine all the wet ingredients into a jug
- Step. 6Pour half of the wet ingredients over the dry, stir, then add the other half until well combined
- Step. 7Stir in the dark chocolate
- Step. 8Soften the peanut butter in the microwave for 30 seconds
- Step. 9Pour the brownie mixture into the baking tray, then stir through the peanut butter to create a ripple effect
Cooking
- Step 1.Bake for 25 minutes in the oven then leave to cool before cutting into squares and serving with Northern Bloc Vegan Mint Biscuit Ice Cream
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