For a tray with about 18 pieces, you will need:
1 1/4 cups flour
1 cup panela
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup oat milk. Alternatively, you can use almond milk
1 teaspoon vanilla extract
1/3 cup olive oil
1 teaspoon lemon juice (this will help the baking soda do its work)
60 gram sugar-free vegan dark chocolate
Optional: chocolate chips
Pre-heat the oven at 175C
Finely chop the chocolate and place in a microwave safe bowl.
Heat the chocolate in a microwave setting the timer at 30 seconds each time until the chocolate comes out smooth and dissolved. Alternatively you can melt the chocolate au-bain-marie style.
In a separate bowl, sift and combine dry ingredients: flour, cocoa powder and baking soda, then add the panela (leaving out the sifting part).
Add in all remaining ingredients and mix until a smooth batter forms. You can use a handmixer or a spatula.
Place the batter in a large baking rectangle and bake for 30 minutes, or 25 minutes if you like you’re brownie a bit underbaked in the middle.