Coffee & walnut brownies
A fudgey vegan chocolate brownie is hard to beat, especially when it’s studded with crunchy walnuts and made with espresso coffee to give them a wonderful depth of flavour.
The coffee haters out there need not worry. It adds more depth than it does coffee flavour. If you really can’t be persuaded, then simply then exchange the coffee for more dairy-free milk, which will give you the same liquid content.
Total Time: 2 hours
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12
Total Time: 2 hours
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- 25 25 g self-raising flour
- 4.1666666666667 4.1666666666667 g cocoa powder
- 0.041666666666667 0.041666666666667 tsp salt
- 0.083333333333333 0.083333333333333 tsp baking powder
- 0.083333333333333 0.083333333333333 Tbsp ground flaxseeds
- 12.5 12.5 g unrefined sugar
- 5 5 g vegan margarine, room temperature, plus extra for greasing
- 12.5 12.5 ml espresso coffee (or instant, if that’s what you have)
- 12.5 12.5 ml dairy-free milk (I used rice milk)
- 0.083333333333333 0.083333333333333 tsp vanilla extract
- 14.166666666667 14.166666666667 g dark, dairy-free chocolate, melted
- 5.8333333333333 5.8333333333333 g chopped walnuts
- For the topping:
- 8.3333333333333 8.3333333333333 g dark, dairy-free chocolate, melted
- 4.1666666666667 4.1666666666667 g vegan margarine
- 3.3333333333333 3.3333333333333 g chopped walnuts
Method
- Preheat the oven to gas 4/180C/350F, then grease a 12 x 9 inch baking tray and line it with greaseproof paper.
- Sift the flour and cocoa powder into a large mixing bowl. Add the salt, baking powder, flaxseeds and sugar and mix together.
- Stir in the margarine and then add the espresso, milk and vanilla extract. Use a whisk to thoroughly combine all the ingredients into a smooth batter. Add the melted chocolate and walnuts and whisk again.
- Pour or spoon out the mixture onto the baking tray and flatten it out with a spatula. As the melted chocolate cools this will become slightly more difficult because the mixture will thicken. Place the tray in the middle of the oven and cook for 20-25 minutes, until cooked but still a little moist in the middle.
- Once cooked, turn the tray out onto a large chopping board. The tray should lift easily off the brownie. Remove the greaseproof paper and allow to cool for an hour.
- Once the brownie is cool, melt the topping chocolate and whisk in the vegan margarine. Spread over the top of the brownie with a pallet knife and then sprinkle the chopped walnuts on top. Leave to cool for another hour, then cut into 12 pieces.
