Is there anything more tasty than an oven-baked brownie? These ones are rich, chocolatey and slightly squidgy, so it’s hard to believe they’re vegan, too. The recipe swaps milk and butter for almond milk and coconut oil, with the chocolate taste coming only from cocoa powder. Plus, two tablespoons of smooth almond butter, drizzled over the top, will give a deliciously nutty flavour to your bake. Enjoy a square with your cuppa as an afternoon treat.
2 tbsp ground flaxseeds
250g self-raising flour
Pinch of salt
60g cocoa powder
300g coconut sugar
100ml almond milk
130g coconut oil, melted
2 tbsp Meridian Smooth Almond Butter
1 Pour 150ml warm water over the ground flaxseed, stir and set aside.
2 Heat the oven to 180C/160C fan/gas mark 4 and line a 20cm x 20cm ovenproof dish with greaseproof paper.
3 In a bowl, combine the flour, salt, cocoa and sugar. Then add the almond milk, coconut oil and flaxseed mixture. Mix well and pour into the prepared tin.
4 Drizzle the almond butter over the top of the brownie and use the tip of a knife or a skewer to swirl into a marbled pattern.
5 Bake for 20-25 minutes until the top is firm but the inside is still squidgy. Leave to cool in the tin for 10 minutes then use the greaseproof paper to lift the brownie onto a cooling rack.
6 When completely cool, cut into 16 pieces and serve or keep in an airtight tin.
For more recipes using Meridian nut butters, visitmeridianfoods.co.uk/recipes