these delicious brownies taste so naughty but using vegan ingredients means they're not only kinder to our animal friends, they're also kinder to you!

ingredients:
200g vegan butter substitute (I use pure sunflower spread)
1/2/80g cup dark cocoa powder
1 cup/150g soft dark brown sugar
1 cup/170g demerara sugar
1 teaspoon vanilla essence
1 cup/180g plain flour
2 tablespoons milled flax seed
6 tablespoons water
1/2 cup of chopped walnuts (optional)

method:

start by mixing the flax seed and water in a bowl or jug and placing to one side. this will serve as your egg replacement - you can also use egg replacers such as ener-g or the neat egg which work in a very similar way.

preheat your oven to 180ºC (160ºC for fan ovens) and grease/line your baking pan. I'm using a heart shaped silicone cupcake tray for cute little individual brownies but the recipe works in almost any kind of tray you like!

put your butter substitute and cocoa in a big saucepan. melt it gently over a low heat - be careful not to overheat it as this will cause them to separate and for some reason the flavour is never as good. add the sugar and vanilla and continue to heat gently until it has all combined.

take off the heat and sift in your flour. add your chosen egg substitute - you should have noticed that the egg replacer and water have congealed to create a more egg-like texture. beat it all together well. add your walnuts if you decide to use them.

spoon the mixture evenly into your baking pan or cupcake tray. bake for 10 minute intervals, checking regularly with a skewer. as soon as the skewer comes out clean, your brownies are done!



these brownies are delicious with whipped cream - I whip my own or you can use a dairy free squirty cream such as soyatoo.