Vegan Dark Chocolate Brownies

I made these the other day for a charity beading session that was in aid of the koalas and Australian wildlife that have been harmed in the horrendous  #australianwildfires . The day was organised by my friend @roxannefirst and she raised an insane amount for @wirewildfliferescue .   These brownies are vegan and they fooled quite a few people.   As an avid brownie-lover, I was sceptical that without the butter and eggs, it wouldn't feel like a proper brownie.  It turns out that these are so easy and you get a rich chocolatey hit, along with the classic chewy consistency.  Would love to know if you agree. 

Plant-based

Makes about 10-12 brownies 

Ingredients: 

200g dark chocolate (I used divine chocolate), broken into pieces

130ml unsweetened almond milk

100g sunflower spread (I used Pure)

180g soft brown sugar

1/2 baking powder

100g spelt flour

80g almond flour/ground almonds

2 tbsp cocoa powder 

1 tsp instant coffee

pinch of sea salt

2 tbsp ground flaxseed

1 tsp vanilla extract

1 tsp almond extract

30g almond flakes for topping or you can throw them into the batter

Here’s How to Make Vegan Brownies

Preheat the oven to 170 degrees and grease a 8x 8-inch baking tray or something a little wider.  I used two 8x8 inch baking trays because I wanted to stretch the mixture and I didn't have one tray big enough.  So one was full and the second was half full.  You could probably fit in one tray, depending on how thick you want them.

Add the almond milk, chocolate pieces and sunflower spread into a large saucepan and set to medium to high heat to melt together.  Keep stirring until combined.  Then add brown sugar and stir until it has dissolved for about 2 minutes.  Remove from the heat. Sieve the baking powder, coffee granules and cocoa into a bowl and add the salt, spelt and almond flour.  Mix together. 

Use a spatula and slowly mix in a little of the dry ingredients with the melted chocolate until combined.  Stir in the ground flaxseed, vanilla and almond extract.  Pour into the baking tin, top with almond flakes and bake in the middle of the oven for about 20-25 minutes until a skin has formed. 

Leave brownies to cool in the tin before slicing up.  Note that if the brownies are around 3cm thick they will need around 20 minutes and then if they are a little thicker, a minute or two longer. It's all about getting the right amount of gooeyness. Please let me know if they are up to scratch!