Vegan chocolate brownies recipe
 We've done it! We've created the perfect, fudgy, rich vegan brownie recipe. Add a fistful of vegan chocolate chips to make your brownies extra decadent. You will need a 20 x 30cm/8 x 12in baking tin. Each serving provides 374 kcal, 3.5g protein, 48g carbohydrate (of which 37g sugars), 18.5g fat (of which 6.5g saturates), 2g fibre and 0.25g salt. 3 tbsp ground flaxseed200g/7oz vegan dark chocolate, chopped175g/6oz dairy-free margarine125g/4½oz caster sugar125g/4½oz light muscovado sugar2 tbsp maple syrup or barley malt extract1 tsp vanilla extract150g/5½oz plain flour½ tsp baking powderpinch salt2 tbsp soya milk100g/3½oz vegan chocolate chips (optional) 3 tbsp ground flaxseed 200g/7oz vegan dark chocolate, chopped 175g/6oz dairy-free margarine 125g/4½oz caster sugar 125g/4½oz light muscovado sugar 2 tbsp maple syrup or barley malt extract 1 tsp vanilla extract 150g/5½oz plain flour ½ tsp baking powder pinch salt 2 tbsp soya milk 100g/3½oz vegan chocolate chips (optional) Method Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20 x 30cm/8 x 12in baking tin and line the base and sides with baking parchment.In a small bowl, combine the ground flaxseed with 9 tablespoons cold water and whisk together. Set aside for 10 minutes.Melt the chocolate in a heatproof bowl set over a pan of barely simmering water – do not allow the bowl to come into contact with the water. When almost all of the chocolate has melted, add the dairy-free margarine and remove the bowl from the heat to allow the margarine to melt into the chocolate.Add both types of sugar to the chocolate along with the maple syrup and vanilla extract and mix until smooth. Sift the flour, baking powder and salt into the bowl, add the soaked flax seed and the milk and mix until thoroughly incorporated and the mixture is smooth. Spoon the batter into the prepared tin and spread level with the back of a spoon. Scatter with chocolate chips, if using, and bake on the middle shelf of the preheated oven for 30 minutes, or until lightly risen and set – the middle might still be slightly soft but this is ok – the brownies will be fudgy.Leave the brownies to cool completely in the tin, then transfer to a board and cut into squares. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20 x 30cm/8 x 12in baking tin and line the base and sides with baking parchment. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20 x 30cm/8 x 12in baking tin and line the base and sides with baking parchment. In a small bowl, combine the ground flaxseed with 9 tablespoons cold water and whisk together. Set aside for 10 minutes. In a small bowl, combine the ground flaxseed with 9 tablespoons cold water and whisk together. Set aside for 10 minutes. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water – do not allow the bowl to come into contact with the water. When almost all of the chocolate has melted, add the dairy-free margarine and remove the bowl from the heat to allow the margarine to melt into the chocolate. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water – do not allow the bowl to come into contact with the water. When almost all of the chocolate has melted, add the dairy-free margarine and remove the bowl from the heat to allow the margarine to melt into the chocolate. Add both types of sugar to the chocolate along with the maple syrup and vanilla extract and mix until smooth. Add both types of sugar to the chocolate along with the maple syrup and vanilla extract and mix until smooth. Sift the flour, baking powder and salt into the bowl, add the soaked flax seed and the milk and mix until thoroughly incorporated and the mixture is smooth. Sift the flour, baking powder and salt into the bowl, add the soaked flax seed and the milk and mix until thoroughly incorporated and the mixture is smooth. Spoon the batter into the prepared tin and spread level with the back of a spoon. Scatter with chocolate chips, if using, and bake on the middle shelf of the preheated oven for 30 minutes, or until lightly risen and set – the middle might still be slightly soft but this is ok – the brownies will be fudgy. Spoon the batter into the prepared tin and spread level with the back of a spoon. Scatter with chocolate chips, if using, and bake on the middle shelf of the preheated oven for 30 minutes, or until lightly risen and set – the middle might still be slightly soft but this is ok – the brownies will be fudgy. Leave the brownies to cool completely in the tin, then transfer to a board and cut into squares. Leave the brownies to cool completely in the tin, then transfer to a board and cut into squares. Recipe tips If you have whole flaxseed, you can grind it in a coffee grinder to use as an egg replacer. It may taste slightly of coffee, but that's all to the good in this recipe!