Vegan Choc Cherry Brownies
Ingredients:
- 2 tablespoons Ground Flaxseed MD008
- 80g Sunflower Spread MA053
- 120g Dark Chocolate ZX498
- ½ teaspoon Coffee granules
- 125g Self Raising Flour FG070
- 70g Ground Almonds NU387
- 50g cocoa powder LJ189
- ½ teaspoon Baking Powder
- 250g Caster Sugar LJ190
- 1 ½ teaspoon Vanilla Extract LJ334
- 70g Glace Cherries DR868
Serves 12
Method:
- Pre-heat the oven to 170C, or 150C for fan ovens. Grease a 20cm square baking tin and line with parchment paper
- Drain and rinse the glace cherries and leave to one side
- In a jug mix the flaxseed and 6 tablespoons of water, stirring well. Leave for at least 5 minutes
- In a saucepan, melt the margarine with the chocolate and coffee granules on a low heat, adding 60ml of water. Allow this to cool slightly
- Combine the flour, almonds, cocoa powder and baking powder with ¼ teaspoon of salt in a big bowl. Mix well ensuring there are no lumps
- Stir the sugar into the melted chocolate mixture, beating well until you get a smooth glossy texture, and all the sugar is dissolved
- Add the flaxseed mix to the flour mixture, along with the cherries and vanilla extract
- Finally add the melted mixture to the large bowl and stir everything together until combined
- You should have a rather thick mixture now, spoon this into your prepared tin and bake for 35-40 minutes, until a skewer inserted in the middle comes out clean
- Allow to cool in the tin completely, and then cut into squares and serve.