Vegan Cherry Brownies
My dad has a real sweet tooth, and these cherry brownies are one of his favourite treats. They are super chocolatey with a yummy fudge middle!
- 2 tbsp ground flaxseeds
- 6 tbsp water
- 125g self-raising flour
- 70g ground almonds
- 50g cocoa powder
- 录 tsp baking powder
- 录 tsp salt
- 100g dried sour cherries, halved (this can be swapped out for raisins or chopped dried mango, if you prefer)
- 125g plain vegan chocolate
- 80g vegan butter, plus extra to grease the tin
- 250g golden caster sugar
- 5 tbsp plant-based milk (I used oat milk)
- 1 陆 tsps. vanilla extract
- Icing sugar, for dusting
Before you start, make sure your grown-up knows you鈥檙e going to make magic in the kitchen! And do get help when using hot, sharp, or heavy objects while cooking...
MAKES 12听
1.听Preheat oven to 180 掳C. Grease a 20x20cm square baking tin with vegan butter and line with paper baking
2. Mix the ground flaxseeds with the water. Set them aside for 20 minutes, until jellylike and gooey
3. While you鈥檙e waiting, add self-raising flour, ground almonds, cocoa powder, baking powder and salt into a mixing bowl and stir until all combined and it looks brown.
4. Stir in the dried cherries.
5. Carefully melt the vegan butter and the chocolate in a saucepan- it鈥檚 chocolate magic! Give this a stir.
6. In a separate bowl, add the sugar. Pour over the chocolate and stir well until quite thick. Pour in the plant milk, then the vanilla extract and mix again.
7. Add the wet chocolate mix to the dry flour mixture. Using an electric whisk if you have one, whisk until smooth and gooey. If you don鈥檛 have an electric whisk, you can use a wooden spoon.
8. Pour this into the prepared baking tin and bake for 35-40minutes. The top will be crispy but the middle still quite squidgy.
9. Leave to cool in the tin. Once cool, take out of the tin and cut into 12 pieces. Sprinkle with icing sugar.
10. Enjoy :)
听
Nutrition per serving
Kcal- 298
Fat- 11.2g
Saturates- 3.2g
Carbs- 42.2g
Sugars- 33g
Fibre- 3.8g
Protein- 4.5g
Salt- 0.48g