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White Chocolate Chip Brownie

Serves 16


  • 5 tbsp sunflower oil
  • 5 oz dark chocolate baking bar
  • 4 oz white chocolate baking bar
  • 2 heaping scoops of Vanilla Huel (85g)
  • 2/3 cup flour
  • 11/3 tsp baking powder
  • 1/3 tsp salt
  • 3 heaping tsp cocoa powder
  • 3/4 cup white sugar (superfine)
  • 1 tsp (5ml) vanilla extract
  • 1 cup (230 ml) unsweetened soy milk


  • Preheat the oven to 350F
  • Grease a baking tin with a little oil or vegan butter and line with grease-proof paper.
  • Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 5oz of dark chocolate into the bowl and allow it to melt, then set aside to cool slightly.
  • Sieve the Huel, flour, baking powder, salt, and cocoa powder into a large bowl and stir in the sugar. Stir in the oil, soy milk, vanilla extract and melted chocolate until combined.
  • Roughly chop the white chocolate and stir into the mix, making sure to leave a few for the top. Pour the mixture into the tin, sprinkle over the remaining white chocolate and place into the oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.

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