Want a weekend treat without feeling too guilty! Then why not try these vegan chocolate brownies that are both gluten and dairy free. It is a simple and quick recipe to make and you can make then to whatever size you like.
Mine came out a little thin but they still tasty delicious. I decided to use buckwheat flour to make them gluten free plus I used a plant based sweetener to reduce the calories and sugar content. Feel free to supplement with other sweetener options. That is something I will be looking to do in the future to create even more healthy but indulgent treats.
- 75g olive oil margarine
- 75g cacao powder
- 125g light brown sugar
- 125g fruit sugar
- 1 tsp vanilla essence
- egg replacer for 2 eggs
- 4 tbsp soya milk/oat/almond
- 75g buckwheat flour
Preheat oven to 180C (350F/Gas mark 4)
Line an 8×8 inch cake tin with greaseproof paper.
Melt the margarine and cacao powder in a bowl placed over a saucepan of simmering water. Stir occasionally.
Mix together the sugar, brown sugar and vanilla.
In another bowl add the egg replacer and whisk until frothy. Pour in the chocolate mixture along with the sugar mixture. Mix well.
Sift in the flour and fold in so that all the mixture is combined but do not overwork it as you want the brownies nice and light.
Pour in to the lined tin and bake for about 25 minutes, until the centre of the brownies is just firm to touch and has set. Do not overcook, the brownies should be soft. Allow to cool for 10 minutes then remove from the tin and cut into pieces!
Should serve8-12 portions depending on the size you choose. Anything like me, the bigger the better!