Si, from the Hairy Bikers:

 The baking revolution of the Noughties was really something to behold, and the momentum of that in the years since has never slowed down.

 As a duo, we always felt we had unfinished baking business ahead of our Bakeation series, not least because being on the road, on motorbikes, does limit your ability to use an oven. Also, I think in some ways, baking can easily get pushed to one side when the necessity is there to get home and cook a meal for your family.

 Lockdown finally afforded more time to play about with baking ideas and ingredients, and this dairy-free variation on the classic brownie was one of my absolute favourites.

 These brownies contain no butter and no eggs, and are vegan friendly, and these beauties still taste fantastic. Give them a try!

Ingredients: (serves 8-12)

• 275ml plant-based milk, any sort
• 150ml groundnut or walnut oil
• 2 tsp vanilla extract
• 2 tbsp ground flax seeds
• 60ml hot water
• 125g plain flour
• 125g cocoa powder
• ½ tsp baking powder
• 100g light soft brown sugar
• 75g caster sugar
• ½ tsp salt
• 150g vegan chocolate chips
• 100g nut butter, any sort

Method:

Step One

Preheat the oven to 180°C/Fan 160°C/Gas mark 4. Line a 20x20cm brownie tin with baking paper or brush with cake-release spray.

Step Two

Whisk the milk, oil and vanilla extract together in a bowl and set aside. Mix the ground flax seeds with the hot water and leave to stand for 5 minutes. Whisk all the remaining ingredients, except the chocolate chips and the nut butter, together in a separate bowl.

Step Three

Beat the flax seeds into the wet ingredients, then add the dry mixture and fold in as gently as you can. Add the chocolate chips.

Step Four

Scrape the mixture into the prepared tin. Dot spoonfuls of the nut butter all over the batter, then swirl it through, using the tip of a knife. Don’t mix it up too much!

Step Five

Bake for 20–25 minutes until the brownies have just set. Leave to cool completely, then cut into squares. If you want them extra fudgy, put them in the fridge for several hours. Otherwise transfer to an airtight container.