This rich and decadent brownie is a winter favourite for my family. Usually takes the kids about 20 minutes to get everything in the oven, but I can whip them up in about 10!
Ingredients
- 80g vegan margarine plus extra for greasing
- 2 tbsp ground flaxseed
- 120g dark chocolate
- ½ tsp coffee granules
- 125g self-raising flour
- 70g ground almonds
- 50g cocoa powder
- ¼ tsp baking powder
- 250g golden caster sugar
- 1 ½ tsp vanilla extract
- 70g glacé cherries (rinsed and halved)
Method
Step 1
Heat oven to 170C, or 150C if using a fan oven.
Grease and line a 20cm square tin with baking parchment (I’ve also used a 30x20cm tin and it’s come out well). Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins to work its binding magic!
Step 2
In a saucepan gently melt the chocolate, coffee and margarine with 60ml water on a low heat. Stir to avoid sticking and then leave to one side to cool slightly.
Step 3
Pop the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until you get that smooth and glossy look. Make sure all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. If your mixture is very thick, that’s perfect! Give it a good old stir until combined and spoon into your prepared tin.
Step 4
Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. I let it cool in the tin completely, then cut into squares.
Batches in our house last a day at best, but you can store in an airtight container and eat within 3 days.