Vegan Brownie

To prepare the vegan brownie, start by roughly chopping the dark chocolate with a knife 1. In a large bowl pour in the flour and add the Dulcita sugar 2, then add the unsweetened cocoa powder 3.

Continue with the cream of tartar 4 and whisk, then add the brown sugar 5 and the chopped hazelnuts 6.

Finally, fold in the chopped dark chocolate 7. Mix all the dry ingredients well, then pour in the water 8 and the vegetable oil 9.

Combine the mixture with a spatula and add a pinch of salt 10, then continue mixing until you obtain a homogeneous, dense and well-integrated batter 11. Transfer the batter to a baking pan about 13 3/4 x 11 in (1 3/16 in high), previously lined with parchment paper 12, and spread it evenly across the surface.

Bake 13 in a preheated convection oven at 356°F for about 20-25 minutes. Meanwhile, prepare the coulis. Wash the strawberries, remove the stems and cut them into pieces 14. Pour a splash of water into a saucepan 15.

Add the sugar 16 and bring to a boil, stirring until it dissolves. Then pour in the lemon juice 17; as soon as it returns to a boil add the strawberries 18.

Finish with the raspberries 19. Let the fruit cook for about 10 minutes until it has thickened, then blend it directly in the pot with an immersion blender 20 until you obtain a smooth sauce. Pass the coulis through a fine-mesh sieve 21, then let it cool.

Remove the brownie from the oven and let it cool completely 22. Transfer it to a cutting board and trim the edges to make them neat 23, then divide it into 8 portions 34.

Dust the surface generously with powdered sugar 2526. Finally arrange the vegan brownies on a serving plate and serve them with the red-berry coulis 27.