These chocolate brownies are so tasty and delicious, we even baked them twice last weekend as they don’t last long in our house! They are made with no eggs and no butter and are so easy to make. Why not let the children make them for you? We ate them with fresh raspberries still warm from the oven! The first ingredient of flaxseed is a bit unusual but you can find this in the baking aisle of your local supermarket. Try this recipe and let me know how you get on. The photos don’t really do these brownies justice as they are truly delicious. So delicious, I have just decided to make some more now!
1 tablespoon flaxseed
250g plain flour
60g cocoa powder
300g caster sugar
100g brown sugar
1/2 teaspoon baking powder
100ml soya or nut milk (almond or cashew are good)
280ml rapeseed oil
1 tablespoon vanilla extract or essence (you can also use almond extract)
150g dairy free chocolate chips or bar broken into small pieces
Grease and line a rectangle baking tin (approx. 33cm x 23 cm) with greaseproof paper and pre-heat the oven to 180 degrees.
In a small bowl, mix the flaxseed with 3 tablespoons of lukewarm water and leave to one side.
In a large bowl, mix the flour, cocoa, caster sugar, brown sugar and baking powder. Then add 120ml water, milk, oil, vanilla and flaxseed mixture and mix until the ingredients are combined.
Spoon the mixture into your baking tray and sprinkle the chocolate pieces on top of the cake mix.
Bake for 20 minutes. Remove from the oven and cool slightly.
They are ready to eat and should be soft and gooey.
You can use almond instead of vanilla essence and you could add fruit and nuts as well. We like to eat the brownies when they are still warm with some fresh raspberries. Happy eating!