Salted Chocolate Fudge Brownies
These chocolate brownies are deliciously fudgy. If you prefer, you can omit the sea salt or try adding some chopped nuts for variation. The flaxseeds act as a binder.
|2 tbsp||ground flaxseeds|
|150g||dark chocolate chips or chocolate, broken into small pieces (70% cocoa solids)|
|125g||vegan spread, suitable for baking|
|200g||golden caster sugar|
You will need: a hand-held electric whisk and an 18–20cm square cake tin lined with baking paper.
Heat the oven to 180ºC/160ºC fan/350ºF/Gas mark 4.
Grease and line the base of an 18–20cm square cake tin with baking paper.
In a small bowl, combine the flaxseeds with 5 tablespoons of cold water, stir well and set to one side.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, or in the microwave.
Remove from the heat and allow to cool slightly.
In a large mixing bowl, using a hand-held electric whisk, beat together the spread and sugar until pale and fluffy.
Whisk in the chocolate mixture and flax ‘eggs’ and beat until well combined, then using a metal spoon, stir in the flour and 1 teaspoon of salt.
Pour into the prepared tin, sprinkle with a little extra salt, if you like, and bake for 20 minutes until just set – the centre will still be slightly gooey. Cool in the tin for 10 minutes, then transfer to a cooling rack. When completely cold, remove the baking paper and cut into squares.
Nutrition (per brownie, not including sprinkled salt)
Kcal 173 | fat 9g | sat. fat 3g | carbs 21g | sugars 15g | fibre 1g | protein 1g | salt 0.37g