Ingredients
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Brownie
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150g dark chocolatevegan
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96g self raising flour
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2 tsp cocoa powderheaped
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85g sugar
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237 ml almond milk
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2 tbsp caramel sauce
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2 flaxseed eggsground flaxseed + water
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5 tbsp olive oil
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1/8 tsp salt
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1/4 tsp vinegar
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Caramel Sauce
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1 can full-fat coconut milk
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120g muscovado sugar
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1 - 1.5 tsp pink himalayan saltadjust to taste
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Optional Toppings
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melted chocolate
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edible flowers
Directions
Decadent chocolate brownie with a hint of salted caramel. This chewy vegan brownie is bursting with flavour and you might end up gobbling it all up in one go. Don’t say you haven’t been warned!
Steps
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1
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Start by making your flaxseed egg. Combine 2.5 tbsp of ground flaxseed and 6 tbsp of water and put aside to set. |
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2
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Melt chocolate in the microwave until completely smooth and set aside to cool. |
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3
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Mix together oil and almond milk. |
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4
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Sieve and combine dry ingredients in a separate bowl. |
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5
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Add the oil mixture to your dry ingredients. Then add flaxseed egg and lastly the melted chocolate. |
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6
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Mix with hand mixer until completely smooth. |
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7
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Remove blade from the bread maker. |
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8
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Pour brownie mixture into the bread maker pan and drizzle with caramel sauce. |
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9
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Choose programme "bake only" for 1 hour 15 minutes. |
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10
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Remove from pan and cut into equal-sized squares. |
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11
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For the caramel sauce: Add coconut milk, sugar, and salt to medium-sized pan. |
