If you fancy whipping up a sweet treat in your kitchen, why not give this recipe a try
These delicious nutty chocolate brownies taste so good that even your non-vegan friends won’t be able to tell that you’ve substituted a chicken egg for a vegan egg.
Ingredients
- 1 Follow Your Heart Vegan Egg
- 150g dairy free chocolate drops * (plus 30g for decoration)
- 45g hazelnuts * chopped
- 45g almonds * chopped
- 60g organic cocoa powder *
- 115g vegan butter, softened
- 100g natural unrefined cane sugar
- 280ml unsweetened almond milk *
- 1 tsp. vanilla extract
- 210g gluten free all-purpose flour *
- ½ tsp baking powder
- ¼ tsp ground cinnamon *
- ½ tsp sea salt *
* Available at Holland & Barrett
Method
Step 1.
Preheat your oven to 180C/160C Fan/Gas 4 and line a 21-22cm square tin with baking parchment.
Step 2.
Melt 150g chocolate chips in a microwave (stirring every 15 seconds until fully melted).
Step 3.
In a mixing bowl, combine the butter with the vegan egg, cane sugar and vanilla extract. Leave to one side.
Step 4.
In a separate bowl, whisk the flour, baking powder, cocoa powder, cinnamon and sea salt together. Pour into the bowl containing the butter and add the melted chocolate.
Step 5.
Whisk until a thick batter is formed.
Step 6.
Pour the batter into the square tin and use a spatula to make sure it’s distributed equally. Sprinkle on the 30g chocolate drops, hazelnuts and almonds.
Step 7.
Bake for 25 minutes before leaving to cool. Use a sharp knife to cut into squares.
Looking for more inspiration? Why not check out our recipes for vegan gingerbread cake and vegan cranberry and almond breakfast bars?
