These chocolate brownies are perfect for those with multiple allergies. Made without any dairy or egg, but still packed with all the same soft and gooey goodness – ideal for an afternoon treat.
- Preheat the oven to gas 4, 180°C, fan 160°C. Use a little dairy-free margarine to grease the sides and bottom of a 20cm x 20cm (8in x 8in) brownie tin.
- In a bowl, mix the chopped nuts, flour, sugar and salt. Break the chocolate into pieces and place in a saucepan with the margarine. Melt over a low heat, stirring occasionally. Stir in the soya milk and lemon juice until everything is well combined.
- Now tip the chocolate mix into the bowl with the dry ingredients. Mix for about 10 seconds, then pour the mixture into the brownie tin.
- Use a spatula to spread the mixture evenly. Bake for 20-25 minutes. Leave to cool in the tin, then cut into 12 pieces.
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