Vegan Brownie Bowl

Instructions

1. Step 1

   Preheat the oven to 180°C.

   Timer: 15 min (fixed)

   Cookware: oven — preheat

2. Step 2

   Sift the all-purpose flour and cocoa powder into the mixing bowl, then whisk in the granulated sugar, baking powder, and salt. Whisk in the vegetable oil and soy milk until a smooth, thick batter forms.

   Ingredients used: 120.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 35.0 gr Cocoa Powder, 150.0 gr Granulated Sugar, 2.0 gr Salt, 120.0 ml Soy Milk, 80.0 ml Vegetable Oil

   Cookware: mixing bowl — mixing, sifter — sifting, whisk — whisking

3. Step 3

   Spread the batter evenly in one baking pan and bake at 180°C for 22 minutes, until the edges are set and the center yields moist crumbs on a test. Remove the baking pan from the oven.

   Timer: 22 min (fixed)

   Cookware: baking pan — baking, oven — bake, spatula — spreading

4. Step 4

   While the brownies bake, slice the fresh, hulled strawberry on the cutting board with the chef's knife.

   Parallel with step: 3

   Cookware: Chef Knife — slicing, cutting board — cutting

5. Step 5

   Let the brownies cool in the baking pan for 10 minutes, until firm enough to cut cleanly.

   Timer: 10 min (fixed)

   Cookware: baking pan — cooling, Chef Knife

6. Step 6

   Cut the brownies into bite-size pieces with the chef's knife, then lift them with the spatula into the mixing bowl and top with the sliced strawberry.

   Ingredients used: 200.0 gr Strawberry

   Cookware: Chef Knife — cutting, mixing bowl — serving, spatula — lifting