Vegan Chocolate Brownie
This vegan chocolate brownie is great and tastes amazing, and it can be made gluten free! It’s ready in no time at all and is a fab pudding for a dinner party.
You Will Need: (Makes around 16 small servings of Vegan Chocolate Brownie)
- 80g Vegan Margarine
- 2 tbsp Ground Flaxseed
- 120g Dark Chocolate (Green & Black’s 70% is a personal favourite!)
- 1 tsp Coffee Granules
- 125g Self-Raising Flour (or Gluten Free S-R Flour)
- 70g Ground Almonds
- 50g Cocoa Powder
- 250g Golden Caster Sugar
- 2 tsp Vanilla Extract
Optional: You can add cherries covered in dark chocolate, quartered and thrown in, and even try adding a red chilli, chopped finely and de-seeded for an extra wow factor.
Preheat the oven to 170*C and line a square baking tin with some of the vegan margarine and baking parchment.
The next job is to combine the flaxseed with 6 tbsp of water.
Place a pyrex bowl over a pan of boiling water and into this add your dark chocolate, coffee granules and margarine. Stir whilst it melts gently, then remove from the heat and allow to cool.
Sieve the flour into a large bowl and add the almonds, baking powder and cocoa.
Aaqdd the sugar to the chocolate mixture, hand whisking into a smooth mixture, before stirring in the vanilla and flaxseed. Add this mix to the flour and fold until it’s all combined.
Bake in the oven for 20 mins. Stick a skewer into the middle and slowly pull it out. There should be no wet mixture on the end, just a few crumbs.
Serve your Vegan Chocolate Brownie with raspberries and strawberries.