Vegan choc brownies

Ingredients

  • 1tsp U:ME Coconut Oil Blend or a few sprays of U:Me Coconut Oil Blend
  • 2 tbsp ground flaxseed
  • 200g dark chocolate, roughly chopped
  • Dark chocolate
  • ½ tsp coffee granules
  • 80g margarine
  • 125g self-raising flour
  • 70g ground almonds
  • 50g cocoa powder
  • ¼ tsp baking powder
  • Baking powder
  • 250g golden caster sugar
  • 1½ tsp vanilla extract

Method

  • Heat oven to 170C/340F
  • Grease a square tin with 1tsp U:ME Coconut Oil Blend or a few sprays of U:Me Coconut Oil Blend
  • Combine the flaxseed with 6 tbsp water and set aside for 5 mins
  • In a saucepan, melt 120g chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly
  • Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps
  • 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
  • Bake 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