Photography by Andrew Hayes-Watkins
ACCORDING TO SI AND DAVE:
‘No butter, no eggs but these beauties still taste fantastic. Swirling the nut butter in at the end is a great touch – we like peanut butter but almond or hazelnut both work fine too. There are lots of recipes for vegan brownies these days but we think these are the best we’ve tasted.’
- 275ml plant-based milk
- 150ml groundnut or walnut oil
- 2 tsp vanilla extract
- 2 tbsp ground flax seeds
- 60ml hot water
- 125g plain flour*
- 125g cocoa
- ½ tsp baking powder
- 100g light soft brown sugar*
- 75g caster sugar
- ½ tsp salt
- 150g vegan chocolate chips
- 100g nut butter, see recipe**
- Preheat your oven to 180°C/Fan 160°C/Gas 4 and line a 20 x 20cm brownie tin with baking paper.
- Whisk the milk, oil and vanilla in a bowl and set aside.
- Mix the ground flax seeds with the hot water and leave to stand for five minutes.
- Whisk the remaining ingredients, except the chocolate chips and nut butter, in a separate bowl.
- Beat the flax seeds into the milk, then add the dry mix and fold gently before adding the chocolate chips.
- Scrape the mixture into the tin and dot spoonfuls of the nut butter all over the batter, then swirl it through. Don’t mix it up too much!
- Bake for 20–25 minutes until the brownies have just set.
- Leave to cool completely, then cut into squares.
COOK’S TIP: If you like your brownies extra juicy, put them in the fridge for several hours after baking before storing in an airtight container.
*You can substitute the plain flour for our coconut flour or almond flour and coconut sugar for the light soft brown sugar for a slightly different take on this classic.
**Home-made Nut Butter
Roast two handfuls of almonds or hazelnuts at 180 degrees for 15 minutes, leave them to cool completely, then add a little coconut oil to loosen the mixture to taste and blend to a smooth delicious buttery consistency. This will keep fresh for up to a week.