Prep Time - 20minutes
Ingredients
- 4 tbs ground golden linseeds
- 1/2 cup water
- 1/2 cup (100g) vegan butter (Naturli Brand), softened
- 1 cup raw sugar
- 1 cup coconut sugar, lightly packed
- 1 tbs pure vanilla extract
- 1 cup all purpose flour
- 1 cup shine cacao powder
- 1/2 teaspoon salt
- 1 tsp baking powder
- 1 cup shine ceremonial cacao chunks
Instructions
-
Make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken. Preheat the oven to 180C and line a 7 x 11 pan with baking paper.
-
Add the softened butter in a large bowl, mix with wooden spoon with sugars, flax egg and vanilla until well combined and a smooth paste.
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Over the same large bowl, sift in the flour, shine cocoa powder, salt and baking powder and stir until combined, do not over mix.
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Fold in the ceremonial cacao chunks. Place the mix into the prepared pan and smooth out the top with a spatula evenly or hands (as it shouldn't stick to your fingers as it will be quiet firm, gooey and sticky.
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Bake for 35-40 minutes. The brownie may not look under done, but will firm up as it cools, this is the fudgy part of the brownie.
-
Remove from the oven, allow to cool in the pan for 15 minutes, then pull the brownies out, using the baking paper and let cool for another 15-30 minutes before slicing and serving.
- Serve either warmed or cold with vegan ice cream/ cream and top with fresh or frozen berries.
- Store in a airtight container refrigerated for up to one week.