Vegan brownie recipe

Equally delicious and with some simple changes made to my original recipe, this brownie would be loved by vegans and non-vegans alike and might I add, that this was my best selling product on my market stall when I traded a couple of years ago.


Ingredients:

175g vegan based margarine

200g good quality dark chocolate (and an extra 50g of chocolate chopped)

3 tablespoons of ground flaxseeds mixed with 3 tablespoons of warm water

220g sugar (caster or granulated)/ coconut sugar

100g plain flour

40g good quality cocoa powder / black cocoa

(If in doubt, please check the labels of all the ingredients to ensure that they are suitable for vegans and also for allergen information as well)


Method

Preheat your oven to 180'C.

To prepare your Flax egg, mix the water to the ground flaxseeds and leave aside until gloppy.

Prepare your 6-8" baking tin by greasing it with butter and then lining it with baking paper.

(If you want a brownie slightly higher than usual then use a 6" tin if you want don't, use use your the 8"), alternatively, use whatever you have on hand.

Melt your chocolate and vegan margarine in a microwave safe bowl, (alternatively, you can do it over your stove by using the double bain-marie method), ensuring that all the chocolate has melted completely.

Set it aside and allow it to cool completely.

Using your hand mixer, whisk or 2 forks and mix your flax eggs and sugar together until thick and creamy.

Add your chocolate to your margarine mixture and mix gently.

Sift your cocoa and flour directly into the mixture and add your extra chunks of chocolate (and any other ingredients of your choice such as walnuts, raisins, etc) and gentle fold until combined.

Pour the brownie mixture into your baking tin and use the back of a spoon or a palette knife to smooth out.


Bake for 20 minutes or until baked. There should be a nice crust at the top.

(Used a toothpick to see if its cooked, if the batter is gooey then that's perfect but if it's wet, then it'll need to be baked longer).

Once cooled, place it into the fridge to firm and then use a serrated knife to cut into slices and then enjoy.

These can also be frozen in an airtight container for up to 3 months (if they will last that long).




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