Try these squidgy, soft brownies without eggs or dairy. They’re perfect for people following a dairy-free diet or vegans and taste utterly divine.
- Two tbsp ground flaxseed
- 50g cocoa powder
- ½ tsp coffee granules
- 1½ tsp vanilla extract
- 200g dark chocolate, roughly chopped
- ¼ tsp baking powder
- 80g vegan margarine, plus extra for greasing
- 125g self-raising flour
- 70g ground almonds
- 250g golden caster sugar
Heat oven to 180C/140C fan/gas 3 1/2. Line a grease a 20cm square tin with baking parchment. Combine two tablespoons of flaxseed with 7 tbsp water and set aside for at least 15 mins.
In a pan, melt 200g chocolate, margarine and coffee with 60ml water on a low heat. Then allow it to cool slightly.
Put the almonds, baking powder, cocoa, flour and 1/4 tablespoon salt in a bowl and mix it well to remove any lumps. Using a spoon, combine the sugar into the melted chocolate, and beat well until glossy and smooth, making sure all the sugar is well dissolved. Stir in the vanilla extract, flaxseed mixture and remaining chocolate, then the flour. Transfer it into the prepared tin.
Bake for 35-50 minutes until a skewer slipped in the middle comes out clean. Allow it to cool in the tin totally, then cut into squares. Store it in the refrigerator and consume it within three days.
SERVE IT WITH
- Easy vegan crepes
- Vegan rhubarb & custard bake
- Easy vegan chocolate cake