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115g Caster Sugar
25g Cocoa Powder
0.5 tsp Baking Soda
0.5 tsp Salt
160g Almond Butter
2 tbsp Almond Milk
60g Crackd The No-Egg Egg
1 tsp Vanilla Extract
70g Vegan Chocolate Chips
Vegan Ice Cream, to serve
Preheat oven to 180C/160C Fan
Stir together the caster sugar, cocoa powder, baking soda and salt in a bowl until thoroughly combined.
Add in the almond butter, almond milk, Crackd The No Egg Egg and vanilla extract. Stir until everything is mixed and a thick brownie batter forms.
Stir in the vegan chocolate chips.
Pour the batter into a skillet of roughly 18cm diameter.
Bake for 20-25 minutes. When in the oven, the batter will rise up, and then fall again, you want to take it out once it has fallen.
Allow to cool a bit, then serve with your favourite vegan ice cream.
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