Rich and fudgy, these decadent brownies will satisfy the whole family… and they just so happen to be vegan.
Heat the oven to 180°C/160°C fan/350°F/Gas 4.
Sift the flour and cocoa powder into a large mixing bowl, then whisk in both the sugars.
Tip 300g of the chocolate into a medium saucepan with half the almond milk and all of the oil, vanilla and salt. Place the pan over a low heat and warm the mixture, stirring occasionally, until the chocolate has melted. Whisk in the remaining almond milk (to cool the mixture), then set aside for 10 minutes to cool further.
Make a well in the centre of the dry ingredients and pour in the chocolate mixture. Whisk until smooth, then fold in the remaining 150g of chocolate until evenly distributed throughout the batter.
Pour the batter into the prepared brownie tin and bake for 25–30 minutes, until firm to the touch.
Cool the brownie completely in the tin, then, for an extra-fudgy finish, chill it in the fridge for 3–4 hours. Remove it from the fridge and slice it equally into 16 squares. Remove the squares from the tin and serve.