GLUTEN FREE VEGAN BROWNIES
As easter is very much approaching, it gives us all the more reason to indulge in some delicious chocolatey goodness. To be honest I don’t really need Easter to give me an excuse to eat chocolate, I’ll just eat it if I want it. AND these brownies are good Easter or no Easter, just replace the eggs with some dark chocolate.
They are gluten-free, refined sugar free and are soo decadent, fudgey and delicious!!
INGREDIENTS
Ingredients
1 cup oat flour
1/2 cup cacao/cocoa
1 cup coconut sugar
1 tsp instant coffee
1/2 tsp baking soda
2 flax eggs (3 tbsp ground flax meal + 6 tbsp water)
1/2 tsp vanilla
1/2 cup vegan butter, melted
1/2 cup plant based milk mixed with 1 tsp apple cider vinegar
1/2 cup mini chocolate eggs (I used a mix of dark choc eggs and the @loving_earth caramel eggs and boy was it divine - I get mine from @thesourcebyronbay, but you can also sub for regular dark chocolate/choc chips.
DIRECTIONS
Pre-heat oven to 170C/340F.
Prepare flax egg and allow to rest for 5 mins.
Sieve all the dry ingredients into a mixing bowl and whisk to combine. Add in wet ingredients and fold to combine.
Cut a few of the eggs into pieces and fold through the mix.
Pour into a lined brownie tray (8”8”). Place the remainder of the eggs on top of the brownie.
Bake in the oven for 30-35 mins.
Allow to cool to room temp.
Note, I also love these brownies the next day from the fridge, they turn sooo fudgey.