VEGAN FUDGY NUT BUTTER BROWNIES
These squidgy, nutty brownies are made without the usual dairy products: eggs and butter. Instead we’ve used flaxseed ‘eggs’ and nut butter. If preferred you could use ground chia seeds to make the ‘eggs’.
MAKES 9 SQUARES
PREP 15 MINUTES
STAND 5 MINUTES
COOK 25–30 MINUTES
150g (5oz/¾ cup) soft brown sugar
125g (4½oz/½ cup) almond, pecan or smooth peanut butter
175g (6oz/1 cup) dark (semi-sweet) chocolate chips
a few drops of vanilla extract
125g (4½oz/1¼ cups) self-raising flour
½ tsp bicarbonate of soda (baking soda)
½ tsp sea salt
125g (4½oz/1 cup) chopped walnuts or pecans
FLAX ‘EGGS’
2 tbsp ground flaxseed (flaxseed meal)
5 tbsp water
Preheat the oven to 180°C (160°C fan)/350°F/gas 4. Line a square 20cm (8 inch) cake tin (baking pan) with baking parchment.
Make the flax ‘eggs’: stir the ground flaxseed and water in a bowl and set aside for at least 5 minutes until it congeals and becomes gelatinous and thickened. Alternatively, pulse in a food processor.
Put the sugar, nut butter, chocolate chips and vanilla in a saucepan set over a low heat and stir gently until the nut butter and chocolate melt and the sugar dissolves.
Add to the flax ‘eggs’ mixture and beat well. Beat in the flour, bicarbonate of soda and sea salt. You should end up with a smooth batter. If it’s too thick, thin it with a little water or almond milk. Stir in the chopped nuts.
Pour the batter into the prepared tin and bake in the preheated oven for about 25–30 minutes until it’s set on top and the edges are shrinking away from the sides of the tin. Don’t worry if it’s still a bit wobbly and moist in the middle.
Leave to cool in the tin and when it’s completely cold, cut into squares. Serve the brownies on their own or with vegan nut cream and fruit. Store in an airtight container for up to 4 days.