Vegan Chocolate Brownies

Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin (roughly cm (20)) with a little [sunflower oil], then line with greaseproof paper.

Place a heatproof bowl over a pan of simmering water, ensuring the base doesn’t touch the water. Break dark chocolate (150 g) into the bowl and melt, then cool slightly.

Sieve self raising flour (170 g) and cocoa powder (3 tbsp) into a large bowl. Stir in golden caster sugar (180 g) and a [pinch sea salt]. Halve the pod (1 vanilla) lengthways, scrape out the seeds, then add to the bowl. Stir in sunflower oil (5 tbsp), unsweetened organic soya milk (230 ml) and melted [dark chocolate] until combined.

Roughly chop and stir in dark chocolate (50 g) and pecan nuts (150 g), reserving pecan nuts (50 g) for the top. Pour the mixture into the prepared tin, spreading evenly. Sprinkle over the reserved pecan nuts (50 g), then bake for minutes (20) to minutes (25), or until cooked on the outside, but still gooey in the middle. Start 20m timer

Cool for minutes (5), turn onto a wire cooling rack, then serve warm with a vegan vanilla ice cream (1 scoop), if desired. Start 5m timer