If you fancy whipping up a sweet treat in your kitchen, why not give this recipe a try. These delicious nutty chocolate brownies taste so good that even your non-vegan friends won’t be able to tell that you’ve substituted a chicken egg for a vegan egg.
- 1 Follow Your Heart Vegan Egg
- 150g dairy free chocolate drops (plus 30g for decoration)
- 45g hazelnuts, chopped
- 45g almonds, chopped
- 60g organic cocoa powder
- 115g vegan butter, softened
- 100g natural unrefined cane sugar
- 280ml unsweetened almond milk
- 1 tsp. vanilla extract
- 210g gluten free all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. ground cinnamon
- ½ tsp. sea salt
Step 1: Preheat your oven to 180C/160C Fan/Gas 4 and line a 21-22cm square tin with baking parchment.
Step 2: Melt 150g chocolate chips in a microwave (stirring every 15 seconds until fully melted).
Step 3: In a mixing bowl, combine the butter with the vegan egg, cane sugar and vanilla extract. Leave to one side.
Step 4: In a separate bowl, whisk the flour, baking powder, cocoa powder, cinnamon and sea salt together. Pour into the bowl containing the butter and add the melted chocolate.
Step 5: Whisk until a thick batter is formed.
Step 6: Pour the batter into the square tin and use a spatula to make sure it’s distributed equally. Sprinkle on the 30g chocolate drops, hazelnuts and almonds.
Step 7: Bake for 25 minutes before leaving to cool. Use a sharp knife to cut into squares.