• 80g Lyle's Golden Syrup 80g Lyle's Golden Syrup
  • 125g vegan butter 125g vegan butter
  • 120g soft light brown sugar 120g soft light brown sugar
  • 225g plain flour 225g plain flour
  • ¾ tsp baking powder ¾ tsp baking powder
  • ½ tsp salt ½ tsp salt
  • 100g plant milk (we used soya in this recipe) 100g plant milk (we used soya in this recipe)
  • 1tsp vanilla extract 1tsp vanilla extract
  • 100g chocolate chips + 50g to drizzle over the top 100g chocolate chips + 50g to drizzle over the top
  • 50g roasted chopped hazelnuts 50g roasted chopped hazelnuts

INSTRUCTIONS

How to make the Vegan Browned Butter, Chocolate Chip and Hazelnut Traybake

  1. Preheat the oven to 180C fan, grease, and line a 20 x 20cm square tin, or something similar with parchment paper.
  2. Place the butter in a pan over a medium heat and stir until melted. Keep the butter over the heat stirring regularly until it starts to look slightly darker in colour. With it being vegan butter it doesn’t brown as much so don’t worry if it’s not dark golden! Be careful it doesn’t start to spit if it gets too hot.
  3. Once the butter has browned a little, pour into a bowl and add in the light brown sugar. Stir until they are combined.
  4. In a large mixing bowl, add the flour, baking powder and salt. Mix these together before adding in the butter and sugar mixture along with the plant milk and vanilla extract.
  5. Add in the Lyle's Golden Syrup until all the ingredients are fully incorporated. Add in the chocolate chips and nuts, stir until evenly distributed.
  6. Place the batter into the brownie tin and spread into an even layer.
  7. Place in the oven for 20-25mins until golden brown, leave to cool fully before removing from the tin, then drizzle over the extra melted chocolate. Once set cut into 9 squares.