Yesterday was Mother’s Day in Sweden. My four children gave me drawings and lilacs picked in our garden. I made a brownie for dessert (didn’t want to risk it by letting the kids go bananas in the kitchen…). And this was seriously to die for. Gooey, rich and fudgy. Absolutely perfect! I found the recipe on @nora_cooks_vegan_ and made a few alterations – most importantly I added peanut butter – and converted it to metrics.
What are you waiting for? I’m sure you’ve got something to celebrate today!
4 tbsp ground flax seed
1,5 dl water
150 g vegan butter (I use Naturli)
2 dl caster sugar
2,5 dl brown sugar
0,5 tsp pure vanilla powder
1/2 tsp salt
0,5 dl crunchy peanut butter
2 dl plain flour
2 dl cocoa powder
100 g vegan dark chocolate
- Add water and flax seed in a small bowl. Leave to thicken.
- Preheat the oven to 175 degrees. Line a small oven pan (ca 15×30 cm) with baking tray paper. Run it under water and squeeze it to make it easier to shape.
- Melt vegan butter in a small saucepan. Put caster and brown sugar, vanilla powder and salt in a large bowl, add the melted butter and whisk together.
- Pour the flax seed mixture through a sieve and measure 1 dl of liquid. The liquid should be like runny egg white.
- Whisk the batter together with flax seed liquid and peanut butter. Now sift cocoa over the bowl, stir carefully with a large spoon until combined. Repeat with the flour.
- Coarsely chop the chocolate and add about 2/3 to the batter. Pour into the oven pan and sprinkle with the rest of the chocolate.
- Bake until the cake is just set. When you give the pan a light shake, it shouldn’t jiggle. Mine needed about 50-55 minutes, but be sure to check from 40 minutes and every five minutes from then.
- Leave the brownie to cool in the pan for 30 minutes, then lift it out using the baking tray paper. Let it cool for at least an hour before removing the paper and cutting it in rectangles. I even put mine in the freezer for about 30 minutes, which made it a lot easier to cut.