Vegan brownies
- Cassie Best
Save recipe
Makes 12
Easy
Prep: 15 mins
Cook: 40 mins
A star rating of 4.5 out of 5.118 ratingsRate
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Try these squidgy chocolate brownies without the dairy or eggs. They're perfect for vegans and people following a dairy-free diet and they taste utterly divine
Freezable
Dairy-free
Egg-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp ground flaxseed
-
200g dark chocolate
roughly chopped
-
½ tsp coffee
granules
-
80g vegan margarine
plus extra for greasing
-
125g self-raising flour
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70g ground almonds
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50g cocoa powder
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¼ tsp baking powder
-
250g golden caster sugar
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1½ tsp vanilla extract
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Nutrition: Per serving
- kcal314
- fat16g
- saturates6g
- carbs36g
- sugars25g
- fibre3g
- protein5g
- salt0.3g
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Method
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step 1
Heat the oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
-
step 2
In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
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step 3
Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps.
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step 4
Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved.
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step 5
Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture.
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step 6
Spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs.
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step 7
Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.
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A star rating of 4.5 out of 5.118 ratings
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