* Percent Daily Values are based on a 2000 calorie diet.
Vegan brownies
These gooey chocolate delights are dairy-free
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Dessert, Snack
Cuisine: British
Servings: 12
Calories: 354kcal
Author: The Hairy Bikers
Equipment
20x20cm tin
Bowl
Ingredients
275mlplant-based milkany sort
150mlgroundnut or walnut oil
2tspvanilla extract
2tbspground flax seeds
60mlhot water
125gplain flour
125gcocoa
1/2tspbaking powder
100glight soft brown sugar
75gcaster sugar
1/2tspsalt
150gvegan chocolate chips
100gnut butterany sort
Method
Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a 20 x 20cm brownie tin with baking paper or brush with cake-release spray.
Whisk the milk, oil and vanilla extract together in a bowl and set aside. Mix the ground flax seeds with the hot water and leave to stand for five minutes. Whisk all the remaining ingredients, except the chocolate chips and the nut butter, together in a separate bowl.
Beat the flax seeds into the wet ingredients, then add the dry mixture and fold in as gently as you can. Add the chocolate chips.
Scrape the mixture into the prepared tin. Dot spoonfuls of the nut butter all over the batter, then swirl it through, using the tip of a knife. Don’t mix it up too much!
Bake for 20–25 minutes until the brownies have just set. Leave to cool completely, then cut into squares. If you want them extra fudgy, put them in the fridge for several hours. Otherwise transfer to an airtight container.