We’ve been inspired by the many people trying out Veganuary this year and after testing a few recipes have created this perfect chocolate brownie. It’s light, chocolatey and gooey all at the same time and you’d never know it was vegan. The coconut flour are cacao are a match made in guilt-free heaven!
Preheat oven to 170°c (150°c fan). Line an 8×8 inch baking tray with parchment.
Combine 5 tablespoons of ground flax with 15 tablespoons of water, mix together and leave to rest for 10 minutes.
Combine the dry ingredients and mix well.
In a separate bowl mix the remaining wet ingredients until to make a smooth batter.
Slowly pour the wet mixture into the dry, beating until smooth and combined without lumps – keep beating!
Pour the batter into the lined baking tray and bake for 25-30 minutes. Cool completely before turning out and cutting into 12 square brownies.
- 180ml maple syrup (use organic honey for non vegan)
- 65g unsweetened organic cacao powder
- 65g organic coconut flour
- 80ml organic coconut oil
- 2 tbsp milk of your choice
- 1 tsp vanilla extract
- 5 flax eggs (5 tbsp ground flax + 15 tbsp water) (use 5 organic eggs for non vegan)
- ½ tsp salt
- ½ tsp baking soda