FUDGY CHOCOLATE BROWNIES
PREP TIME
15 mins
COOK TIME
40 mins
TOTAL TIME
55 mins
INGREDIENTS
110g milk Chocolate
1 flax egg (1 tablespoon (14g) flaxseed meal + 3 tablespoons water (46ml); mix and leave to sit in the fridge for 10 minutes)
1 'n ¾ cup (250g) wholemeal plain flour
½ cup (62g) cacao powder
½ teaspoon baking soda
½ cup (72g) coconut sugar
salt, generous pinch
1 cup + 2 tablespoons (252ml) almond milk
¼ cup + 1 tablespoon (75ml) light tasting olive oil
1 'n ½ teaspoons vanilla extract
¾ cup (100g) pecans, roughly chopped
½ cup (70g) chocolate chips or chocolate roughly chopped (optional)
METHOD
Preheat oven to 180°C (355°F) fan forced. Line a 20cm x 20cm square baking tin with baking paper. Set aside for later.
Begin by melting the chocolate. Place a saucepan filled with 2cm of water in it, on a stove top. Bring to the boil. Break the chocolate up and place it into a heat proof bowl (stainless steal or glass), and set the bowl directly on top of the saucepan with water in it (don't let the bottom of the bowl touch the water). Stir the chocolate every now and then to avoid burning. The steam from the water will slowly melt the chocolate. Set aside for later.
Meanwhile in a large bowl, sift together the plain flour, cacao powder, baking soda, coconut sugar and salt. Make a well in the centre.
In a seperate bowl, whisk together the almond milk, oil, flax egg and vanilla extract. Pour the wet ingredients into the well of the dry ingredients. Stir to combine. Add the melted chocolate, chopped pecans and optional chocolate chips and stir to combine.
Pour the chocolate brownie batter into the lined baking tin. Cook in the preheated oven for 40 minutes or until a knife inserted comes out clean and the top of the brownie bounces back when lightly pressed. Remove from the oven and leave to cool in the pan for 5 minutes before removing to cool completely on a wire rack. Cut into 16 squares and serve.
NOTES
Store in an airtight container in the fridge for up to 5 days.
