The best Easter vegan brownies
All you need is love – and these moreish vegan brownies. Perfect for people following a dairy free diet too. Serves up to 12 (wink). So, here’s what you need;
- 2 tablespoon of ground flaxseed
- 190g dark chocolate, chopped
- ½ teaspoon of coffee granules
- 80g vegan margarine, plus a small amount for greasing.
- 125g self-raising flour
- 70g ground almonds
- 50g cocoa powder
- ¼ teaspoon baking powder
- 250g golden caster sugar
- 1½ teaspoon vanilla extract
Pre-heat your oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Add the flaxseed to 6 tablespoons of water and put to one side for a minimum of 5 minutes.
Fetch a saucepan and melt 125g chocolate, the coffee and margarine with 60ml water on a low heat. Turn the heat of to allow the mixture to cool slightly.
Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Whisk the sugar into the melted chocolate mixture, and beat well until smooth, ensuring all the sugar is well dissolved and there are no lumps. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the tin we prepared earlier. Bake for 40-45 minutes and let cool in the tin completely, then cut into the desired shapes. Store in an airtight container and consume within three days.
