Got your eyes on the sweet table? These sweet treats will have their eyes on you! So delicious and chocolatey, you’d never know they’re dairy-free.

Preparation Time: 20min + resting time
Cooking Time: 35min
Makes 9 brownies

1. In a large jug, combine the oat milk and apple cider vinegar. Set aside to curdle for 10min.
2. Melt the chocolate spread and coconut oil in the microwave or a double boiler. Preheat the oven to 180°C and line a 4x6in baking dish.
3. To a large bowl, add the brown sugar, baking powder, cacao powder and salt. Stir to combine until no lumps are left. Pour in the melted chocolate spread and coconut oil mixture, as well as the curdled plant milk, and stir to combine.
4. Transfer the brownie mix into the lined baking dish and bake in the preheated oven for 35-45min or until the top is glossy but firm.
5. Remove the brownies from the oven and allow them to cool for 1 hour.
6. For the raspberry drizzle: Heat the raspberries on the stove top over low heat until they soften and release their water. Cook them for 2-3 more min, then run them through a fine sieve and collect the raspberry juice.
7. Using a whisk, slowly add the icing sugar into the raspberry juice until you get a thick but runny glaze. Drizzle the glaze on top of the brownies and add the googly eyes while the drizzle is still wet.
8. Once the icing is set, you can enjoy your spooky brownies or store them in an airtight container for up to 5 days.

Cook’s tip: Perfect for preparing in advance! Simply pop the baked and cooled brownies into the freezer. To defrost, place in the oven on a low temperature until soft and add the raspberry drizzle.

Recipe shared belongs to Mr Organic. To find out more information or recipe ideas, visit mr-organic.com/