Chocolate Brownie - Vegan and Gluten Free
Servings: 12 Portions
Ingredients
- 100 ml Water Room temperature
- 60 g Ground flaxseed
- 260 g Caster sugar
- 300 g Dairy-free dark chocolate
- 160 g Dairy-free butter or margerine
- 2 tsp Vanilla essence
- 210 g Gluten-free plain flour
- 2 tsp Baking powder
- 80 g Cocoa powder
Method
- Preheat oven to 180°C Fan and line a 8×8 inch square baking tin with grease proof paper.
- In a small bowl, add in the flaxseeds and water, stir to combine then set aside for 10 minutes. It will thicken and turn jelly-like 'egg' consistency.
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add 3/4 of the dairy-free chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes. You can also melt the chocolate in the microwave.
- Add the dairy-free butter / margarine into a saucepan and melt. Pour in the sugar and whisk with a hand whisk to combine. Pour the butter and sugar mixture into a medium sized mixing bowl.
- Add the flax ‘egg’ into the butter and sugar, along with the melted chocolate and vanilla. Whisk to combine.
- Sift in the cocoa powder, baking powder and gluten-free flour. Fold the batter together until combined.
- Pour the brownie batter into the lined tin, top with the remaining 1/4 chopped chocolate and bake for 25-28 minutes. Once baked, remove from the oven and allow to cool at room temperature for at least 3 hours.
- Once cool, transfer into the fridge to set the chocolate fully. You can enjoy it warm in a bowl with some ice-cream or allow to set up in the fridge for a firmer, fudgey brownie.