Fudgy Coffee-Infused Brownies
Intensely chocolatey, gooey in the center, and crispy on top. We are using flax eggs, instant coffee, and ground almonds to get that decadent bakery-style fudginess without a single hen's egg in sight.
ingredients
2 tbsp of ground flaxseed — mixed with 6 tbsp of water. 200 gr of dark chocolate — 120 gr chopped for melting, 80 gr kept in chunks. ½ tsp of instant coffee. 80 gr of vegan margarine — plus extra for greasing. 125 gr of self-raising flour. 70 gr of ground almonds. 50 gr of cocoa powder. ¼ tsp of baking powder & ¼ tsp of salt. 250 gr of golden caster sugar. 1 ½ tsp of vanilla extract.
THE BAKE
Preheat your oven to 170°C (or 150°C for fan ovens. Grease and line a 20 cm square baking tin with parchment paper.
In a small bowl, stir the ground flaxseed into 6 tbsp of water and let sit for at least 5 minutes to form your "flax egg".
In a saucepan over low heat, melt the 120 gr of chopped dark chocolate, instant coffee, vegan margarine, and 60 ml of water, stirring until smooth. Remove from heat and let cool slightly.
Sift the self-raising flour, ground almonds, cocoa powder, baking powder, and salt into a bowl, stirring to remove any lumps.
Whisk the golden caster sugar directly into the warm melted chocolate mixture until smooth, glossy, and completely dissolved.
Stir in the flax egg mixture, vanilla extract, and the remaining 80 gr of dark chocolate chunks. Fold in the flour mixture until just combined.
Spoon the batter evenly into your prepared tin. Bake for 35 to 45 minutes until a toothpick inserted in the center comes out with moist crumbs.
Allow to cool completely in the tin before slicing into squares. Devour with a cold glass of oat milk!