I've been making variations on this recipe for the last 18 months or so and I've yet to find one I like more. Several people have asked for it, so here it is:
80g vegan margarine
2 tbsp ground flaxseed
200g dark chocolate
½ tsp coffee granules
125g self-raising flour
70g ground almonds
50g cocoa powder
250g light brown soft sugar
1½ tsp vanilla extract
Method
Heat oven to 170C/150C fan. Grease and lie a 20cm square tin with baking paper.
Then combine your flaxseed with 6 tbsp of water to make your flax eggs, and leave to go a bit gooey.
Then combine your flaxseed with 6 tbsp of water to make your flax eggs, and leave to go a bit gooey.
In a saucepan, melt HALF the chocolate, coffee and margarine with 60ml water on a low heat and
allow to cool slightly.While you’re waiting, you may want to chop up the rest of the chocolate.
allow to cool slightly.While you’re waiting, you may want to chop up the rest of the chocolate.
Once cooled, stir in the sugar until it is dissolved. Then add your flax egg and vanilla, stir in,
then add all your remaining dry ingredients, finishing with the chocolate.
then add all your remaining dry ingredients, finishing with the chocolate.
DO NOT WORRY that it’s thick. This is very normal.
Spoon into your prepped tin and then bake for around 40 minutes, until your skewer comes out
clean with a few moist crumbs. You make need to poke a few times to make sure you don’t hit a
vein of chocolate!
clean with a few moist crumbs. You make need to poke a few times to make sure you don’t hit a
vein of chocolate!
You can pimp this up by adding nuts, fruit OR the salted caramel recipe below…..
1 can coconut milk (check it’s the kind that separates)
150g light brown soft sugar
¼ tsp sea salt
The night before (or a few hours before) pop your can of coconut milk in the fridge, upside down…
Turn your coconut milk over, open and drain off the coconut water.
Heat the sugar in a small pan for about 1.5 mins to warm it through, then add the coconut milk
and sea salt, stir in til it all dissolves and is combined.
and sea salt, stir in til it all dissolves and is combined.
Bring your pan to the boil, then let it simmer for at least 20 minutes. It;s ready to come off the
heat when it can coat the back of a spoon - I tend to leave it for as long as it takes!
heat when it can coat the back of a spoon - I tend to leave it for as long as it takes!
If you want it slightly saltier, now is the time to add a bit more to taste.
Leave to cool. I’ve had better luck with leaving it OUT of the fridge as it’s more malleable and
less likely to crystallise again.
less likely to crystallise again.
Once cooled, drizzle over brownies. Allow to set slightly, cut and eat.