These brownies are quick and simple to make and leave very little washing up.
As far as egg replacer goes, I use VeganEgg but any dairy free egg replacer will do, just make up two eggs worth according to manufacturers instructions. Chia and flax egg work well too however will result in a grainy texture and is a whole load of faffing.
120g coconut oil
100g dairy free chocolate
135g brown sugar
Egg replacer for 2 eggs
30g cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla
A pinch of instant coffee (no coffee taste, just adds depth to the chocolate)
90g plain flour
Optional extras: (no amounts here, you’ll know what’s best!)
Cherries or dried fruit
Pretty much anything that you have in the cupboard.
Preheat your oven to 170 degrees and line a 12 by 8 inch brownie pan.
Make up your egg replacer as per manufacturers instructions and set aside
In a bain marie (bowl over simmering water) add your chocolate and coconut oil and heat slowly until completely melted and mixed together.
Remove from the heat and stir in your sugar, cocoa powder, salt, coffee, baking powder and vanilla. Add in your egg replacer and mix until well combined.
Lastly, gently fold in your flour and add in any extras you want. Here I’m using 100g chocolate chips and a handful of walnuts.
Pour out your mixture into you prepared tin, spread to the sides and bake on a middle shelf for 15 to 20 minutes depending on the level of squidgyness required.
Once baked, leave to cool for a good half an hour then transfer to a wire rack. I recommend leaving the baking paper on until they’re completely cool and you’re ready to slice, save pulling it to pieces!
Once completely cold and set firm, slice into squares or fingers and serve with light dusting of cocoa powder.
If yours manage to magically make it past the first day, place in an airtight container and these will keep for a week.