FUDGY VEGAN BROWNIES

These fudgy vegan brownies are have a crispy exterior and dense and fudgy interior. They come together quickly and bake just in time for your coffee break.

INGREDIENTS

• 2 tbsp flax / chia meal OR 3 tbsp reduced aquafaba*
• 220 g / 1 ¾ cup white plain cake (as opposed to bread) flour
• ¼ tsp baking soda
• 6 tbsp / 3/8 cup raw cocoa powder
• 110 g dark chocolate (I used 70% cocoa)
• ¼ tsp salt
• 60 ml / ¼ cup espresso + 75 ml / 5 tbsp boiling water
• 200 g / 1 cup caster sugar
• 80 ml / ¼ cup + 1 tbsp + 1 tsp mild olive oil
• 30 g pistachios, chopped (optional)

METHOD

1. If using flax or chia, prepare them by mixing 2 tbsp of ground seeds with 3 tbsp / 45 ml of water. Put aside in the fridge to allow it to thicken.
2. Pre-heat the oven to 180° C / 350° F. Line a standard 12 hole muffin tin with cupcake liners or line the bottoms with circles of baking paper and insert a strip of baking paper into each hole to be able to take them out easily. Oil the sides of each muffin hole. Do not rely just on greasing the tin with olive oil alone as in my experience hardened tops are likely to come off when trying to remove brownies after baking (see the photo I put on my Instagram – @lazycatkitchen).
3. Weigh your flour, add baking soda and mix the two together, sift. Set aside.
4. Chop your chocolate very finely. Put it into a big mixing bowl, with cocoa powder and salt. Stir well.
5. Visit FUDGY VEGAN BROWNIES By https://www.lazycatkitchen.com/ For Full Instructions

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