A swirl of silky NOMO chocolate and the gentle spice of Belvoir Farm Ginger Cordial, indulgence in every bite. 
  
Whip up a batch and savour the season 
  
Prep time 10 mins 
Bake time 15-20 mins 
Makes 16 

Ingredients:

75ml Belvoir Farm Ginger Cordial 
250ml oat milk 
100g vegan butter 
200g NOMO Creamy Choc 
125g golden caster sugar 
150g plain flour 
1 teaspoon baking powder 
25g dark cacao powder

To finish 
1 small bar of NOMO Creamy Choc (38g), melted

Method:

1. Add the flour, cacao powder and baking powder to a small bowl and mix together. Set aside. 
2. Add 200g of NOMO Creamy Choc, the vegan spread, sugar, ginger cordial and oat milk to a large glass mixing bowl. Let gently melt over bain-marie. 
3. Add the dried ingredients and mix until well combined. 
4. Pour the mixture into a 24cm x 24cm baking tray, lined with greaseproof baking paper. 
5. Bake in a preheated oven to 180°C/160°C fan/gas mark 4 for 15-20 mins until there is a slightly wobble in the middle. Leave to cool down. 
6. Melt some NOMO Creamy Choc and drizzle over the brownies to decorate. 
7. Cut into 16 squares, serve and enjoy!