Baking cakes can be challenging whether you're a vegan or cooking with a vegan. For her cookies, we needed to find a suitable replacement for butter and eggs. See what she came up with for these decadently rich chocolate brownies in our recipe.
Ingredients
175g of vegan spread
125g of self-raising flour
225g of caster sugar
3 tbsp of flax seeds, mixed with 9 tbsp water (making 3 flax eggs)
100g of dark chocolate
4 tbsp of cocoa powder
100g of dark chocolate chips
7 prunes, finely chopped
1 pinch of salt
Method
1. Preheat the oven to 180°C and Line a square brownie pan
2. Melt the dairy-free margarine with the chocolate and sugar in a bowl set over a pan of simmering water – do not allow the bowl to touch the water, or the chocolate will seize. One melted, set aside
3. Sift the flour, cocoa powder and salt into a large bowl
4. Beat the flax eggs into the chocolate mixture. Gradually fold the flour mixture into the chocolate mixture, then fold in the prunes and chocolate chips
5. Pour the batter into the brownie pan, smooth out the top, and bake for 25 minutes for a fudgy brownie or 30–32 minutes for a cake-like texture. After 25 minutes, inspect with a skewer to make sure there isn't so much mixture stuck to it. When cooling, the brownies will firm up a bit more.
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