5 tablespoons sunflower oil, plus extra for greasing

200g dairy-­‐free dark chocolate

170 g self-­‐raising flour

3 heaped teaspoons cocoa powder

180 g golden caster sugar

sea salt

1 vanilla pod

230 ml unsweetened organic soya milk

200 g pecan nuts

Preheat the oven to 180ºC/350ºF/gas 4.

Grease a square baking tin (roughly 20cm) with a little oil, line with greaseproof paper.

Break 150g of chocolate into a bowl and melt over a pan of boiling water, set aside to cool slightly.

Sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the oil, soya milk and melted chocolate until combined.

Roughly chop and stir in the remaining chocolate and most of the pecans, reserving a few for the top. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining pecans, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.

Leave to cool for around 5 minutes, turn out onto a wire cooling rack.

We found increasing the chocolate by 50g, and using coconut/rice milk instead of soya (so reducing the sugar) made these even more choclatey and gooey!  You can also play around with your types of nuts.  Eat these warm (with vegan icecream melting over the top), or cold (goes well with a good cup of coffee!)