Squidgy Cherry Nut Vegan Brownies

• Vegetarian

• Produce

  • 50 g Glace cherries, dried and quartered
  • 55 g Vegetable, dairy free

• Refrigerated

  • 2 Flax eggs

• Condiments

  • 55 g Vegetable spread, dairy free

• Baking & Spices

  • 1 tsp Baking powder
  • 50 g Cocoa powder
  • 50 g Dark chocolate, dairy free
  • 225 g Granulated sugar
  • 100 g Plain flour

• Nuts & Seeds

  • 40 g Brazil nuts

Found on madebyluci.co.uk

Ingredients

• 55g dairy free vegetable spread (I use Flora Freedom)
• 55g dairy free vegetable fat (I use Trex)
• 50g dairy free dark chocolate
• 50g cocoa powder
• 2 flax eggs (2 tbsp ground linseed + 6 tbsp water)
• 225g granulated sugar
• 100g plain flour
• 1 tsp baking powder
• 50g glace cherries, washed, dried and quartered
• 40g brazil nuts, roughly chopped (optional)

Directions

• Preheat oven to 160°C. Grease a 20cm x 20cm baking dish or tin.
• Prepare your flax egg in a large bowl. Set aside for 10 minutes.
• In a separate bowl, add the vegetable spread, vegetable fat and chocolate chips. Pop in the microwave for no more than 30 seconds at a time, until melted. Be careful not to let the chocolate burn!
• Add the melted chocolate and butter to the prepared flax egg, mix well, then add all the remaining ingredients. Stir until well combined.
• Spoon the brownie batter into your prepared tin and bake for 35-40 minutes. Remove from the oven and let it cool for at least 30 minutes, before removing to a wire rack.
• Let cool completely before cutting into squares.
• Spoon into the prepared baking dish.
• 5. Bake in centre of preheated oven for 35-40 minutes, until the centre feels springy to the touch and the mixture is coming away slightly from the sides of the tin.
• 6. Leave to cool in the tin for about 15 minutes before transferring to a wire rack. Slice into squares once completely cool.

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