Try these squidgy chocolate brownies without the dairy or eggs. They’re perfect for vegans and people following a dairy-free diet and they taste utterly divine
Prep:15 mins
Makes 12
2 tbsp ground flaxseed200g dark chocolate, roughly chopped½ tsp coffee granules80g vegan margarine, plus extra for greasing125g self-raising flour70g ground almonds50g cocoa powder¼ tsp baking powder250g golden caster sugar1½ tsp vanilla extract
STEP 1Heat the oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.STEP 2In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.STEP 3Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin.STEP 4Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.
