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A dairy and egg free indulgent treat, you can change up this base recipe in any way you like, consider nuts, glacé cherries or vegan chocolate chips.
Fit the K beater to the machine.
Line the square tin with parchment paper.
Pre heat the oven to 160°C.
Add ground linseeds and water to the small bowl.
Mix until combined and set aside.
Add margarine, coffee, dark chocolate, water and vanilla extract to the saucepan.
Heat on a low heat until melted.
Transfer contents of the small bowl to the saucepan.
Add caster sugar to the saucepan.
Mix until combined.
Add almonds, cocoa powder, plain flour, baking powder and salt into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 4 for 1 minute.
Transfer the contents of the saucepan into the Mixer bowl.
Mix on speed 4 for 1 minute.
Scrape down the bowl.
Mix on speed 4 for 30 seconds.
Transfer the brownie batter to the square tin.
Bake for 40 minutes at 160ºC.
Leave to cool.
Serve.
A dairy and egg free indulgent treat, you can change up this base recipe in any way you like, consider nuts, glacé cherries or vegan chocolate chips.
Fit the K beater to the machine.
Line the square tin with parchment paper.
Pre heat the oven to 160°C.
Add ground linseeds and water to the small bowl.
Mix until combined and set aside.
Add margarine, coffee, dark chocolate, water and vanilla extract to the saucepan.
Heat on a low heat until melted.
Transfer contents of the small bowl to the saucepan.
Add caster sugar to the saucepan.
Mix until combined.
Add almonds, cocoa powder, plain flour, baking powder and salt into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 4 for 1 minute.
Transfer the contents of the saucepan into the Mixer bowl.
Mix on speed 4 for 1 minute.
Scrape down the bowl.
Mix on speed 4 for 30 seconds.
Transfer the brownie batter to the square tin.
Bake for 40 minutes at 160ºC.
Leave to cool.
Serve.