Preheat your oven to 180°C and mix all the dry ingredients in a big bowl.
Melt the dark chocolate in a water bath or microwave. Save yourself a few spoons for the Sundae drizzle.
Add the melted chocolate, plant-based milk, apple sauce and oil into the big bowl to the dry ingredients.
Mix well until you get a smooth texture.
Lightly oil your muffin pan (20x25cm), sprinkle some cocoa powder all over the pan. Fill pan with brownie dough.
Bake for 25 minutes (time will depend on the height of your brownies).
For the Sundae you’ll need: 2 Brownies, 2 scoops of vegan ice cream (vanilla, chocolate or caramel, use one or two different flavours) and some extra squares of Ritter Sport 61% Fine Dark Chocolate.
For toppings you’ll need: toasted almonds and melted Ritter Sport 61% Fine Dark Chocolate for drizzle.
Assembly: Serve in a glass or bowl of your choice. Top your brownie with 1-2 scoops of your favourite non-dairy ice cream. Drizzle generously with melted Ritter Sport 61% Fine Dark chocolate. Sprinkle with toasted almonds and add 3 squares of Ritter Sport 61% Chocolate on top. Enjoy!
Ritter Sport 61% Fine Dark Chocolate is available for purchase from selected NISA & Spar Stores for £1.79.