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Wickedly moist and chocolatey vegan brownies are swirled with a generous helping of almond butter to give them a delicious twist you won’t be able to resist.
Vegan Almond Butter Brownies
Wickedly moist and chocolatey vegan brownies are swirled with a generous helping of almond butter to give them a delicious twist you won’t be able to resist.
- 2 tbs ground flax seeds
- 250 g self raising flour
- Pinch of salt
- 60 g cocoa powder
- 300 g coconut sugar
- 100 ml almond milk
- 130 g coconut oil (melted)
- 2 tbsp Meridian Almond butter
- Pour 150ml warm water over the ground flax seed, stir and set aside.
- Heat the oven to 180C/160C fan and line a 20cm x 20cm oven dish with greaseproof paper.
- In a bowl combine the flour, salt, cocoa and sugar.
- Add the almond milk, coconut oil and flaxseed mixture. Mix well and pour into the prepared tin.
- Drizzle the almond butter over the top of the brownie and use the tip of a knife or a skewer to swirl into a pattern.
- Bake for 20-25 minutes until the top is firm but the inside is still squidgy. Leave to cool in the tin for 10 minutes then use the greaseproof paper to lift onto a cooling rack.
- When cool, cut into 16 pieces and serve or keep in an airtight tin.
The trick to getting a squidgy brownie is to take it out of the oven just before you think it’s cooked. The top should be firm but it should still have a very slight wobble in the center.
