Chocolate brownie with almond topping

Vegan Nutty Chocolate Brownies

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

* 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.

Shop Vegan Food Looking for more inspiration? Why not check out our recipes for vegan gingerbread cake and vegan cranberry and almond breakfast bars?

Related Topics

Vegan Recipes