Vegan Chocolate Brownie - 12 x 8 inch

Ingredients

  • 225g dairy free margarine
  • 340g light brown muscovado sugar
  • 65g dark chocolate
  • 5 teaspoons Orgran No Egg mixed with 10 tablespoons water
  • 112g gluten free plain flour
  • 45g gluten free cocoa powder
  • 1 tsp gluten free baking powder
  • 60g gluten free chocolate chips
  • for the Topping
  • 50g plain chocolate
  • 110g dairy free ‘milk’ chocolate
  • 40g dairy free margarine 

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard

Method

Sieve together the gluten free flour, cocoa powder and baking powder 4 times to fully incorporate the baking powder.

Preheat oven to 190°c / 375°f / gas mark 5.

Melt the chocolate on a low heat in a microwave or over a bowl of just boiled water.

Cream together the dairy free margarine and light brown muscovado sugar.

Beat in the melted chocolate. Scrape down the bowl.

Whisk the powdered No Egg with the water and beat in a little at a time.

Fold in the gluten free flour and cocoa powder and chocolate chips or fruit if using.

Spoon into a 30cm x 20cm / 12in x 8in brownie tin and make sure it is level.

Bake for 20 to 30 minutes until a knife inserted comes out clean. Leave to cool.

Melt together the chocolate and butter for the topping and spread over the brownie.

Leave to set then cut into 12-14 pieces.

Gem's hints and tips

In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.

If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.

Gluten free cakes are best eaten fresh, they will keep well for a week. They can be frozen but the texture goes a bit grainy when defrosted.

This brownie is very crumbly. To cut neat slices, dip a sharp knife in hot water and wipe clean between slices.

Try using the same quantity of ground hazelnuts in place of gluten free flour and dried fruit or nuts in place of the chocolate chips.