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