Vegan
Double Chocolate
Brownie
By Chef Silvia Leo
For 2 People
30 Mins
Allergens: Egg, Gluten, Milk, Nuts
Utensils & Essentials
Saucepan, baking tin (preferably around 22x22 cm), parchment paper, 2 bowls, whisk, spatula
Gluten
Gluten
Ingredients:
- 4 tbsp ground flax seeds
- 125ml water (not provided)
- 115g vegan butter
- 200g caster sugar
- 200g brown sugar
- 120g plain flour
- 90g cocoa powder
- pinch of salt (not provided)
- 1 tsp baking powder
- 200g vegan chocolate chips
How to make
Vegan Double Chocolate Brownies
Pre-heat the oven to 175°C.
Melt the butter in a saucepan over low heat (or microwave) and set aside. It shouldn't change colour or cook, just melt gently.
In a bowl, mix the flax seeds with 125ml water and set aside.
Prepare your baking tin by greasing it with oil or a little butter, then covering it with parchment paper. The grease helps the paper to stick to the tin securely.
In a large bowl, whisk the melted butter with the sugars.
Add the flax and water to the melted butter, and whisk until combined.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Sift the plain flour, cocoa powder, salt and baking powder into the bowl, and fold them in with a spatula until smooth. Then, add 3/4 of the chocolate chips and mix them in.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Pour the batter into the prepared tin and level using the spatula or palette knife. Sprinkle the rest of the chocolate chips on top.
Place in the oven and bake for about 35-40 minutes.
Let the brownies cool down for 20-25 minutes before removing from the tin.
Cut into squares and serve.
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.
