Brownies

Soft, chewy, and that beloved pretzel flavour.

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Ingredients

  • 110 g Vegan Butter I used Vitalite
  • 130 g Dark Chocolate I used Fin Carre
  • 110 g Granulated Sugar
  • 130 g Brown Sugar
  • 1 Tbsp Vanilla Extract
  • 1 Tsp Baking Powder
  • 60 g Cocoa Powder
  • 100 g Flour
  • 4 Tbsp Flaxseed/Linseed
  • 12 Tbsp Water
Instructions

  • Preheat your oven to 180 Celsius /350 Fahrenheit / Gas Mark 5.
  • To make the flax egg, add you flaxseed to your water and stir until combined. Whilst dealing with the next steps, occasionally come back and mix it briefly to help the flaxseed absorb the water.
  • Melt the butter in your microwave (keep an eye on it because if it goes for too long it will pop all over your microwave)
  • Add both of your sugars and whisk until combined.
  • Add in your flax egg as well as the vanilla and mix until combined.
  • Roughly chop your chocolate and add 100g of it along with the rest of your ingredients. Remember to keep 30g of chocolate for later.
  • Mix until just combined, you don't want to over mix your brownies because it could cause them to collapse when they’re cooling.
  • Get a baking tin, I’m using a 28cm by 18cm one, and line with parchment paper. Grease the paper to help prevent the brownies from sticking and pour in your batter.
  • Position the rack in your oven so it's around the middle and place your brownies in the oven.
  • Pull out your brownies 20 minutes later and add the chocolate to the top of the brownies. Put back in and bake for 20 minutes more.
  • Every oven is different, so yours may take less time, you want a toothpick to come out almost clean. Once done, pull out the brownies and let cool in the pan for 15 minutes, and then remove from the tin and let cool for a further hour or so (or however long you can wait)
  • Eat all the brownies.

Test this should be fine then

Want to se how I make it? Click the video and 
bask in my severely limited wisdom.