Chewy, dense, fudgy and a little gooey (if served warm!), that are sure to go down a treat whatever your dietary preferences.
Serves: 10-12
INGREDIENTS
- 14g milled flaxseed
- 90ml warm water
- 150g soft brown ( or coconut) sugar
- 130g oat flour, gluten free if necessary*
- 85g almond flour
- 30g cocoa powder
- 1/4 teaspoon baking soda
- Pinch of Sea Salt
- 130g coconut oil, melted
- 120g + 60g, divided 60 to 70% dark chocolate chips or roughly chopped chunks
- 2 tsp vanilla extract
- Flaked sea salt, optional
INSTRUCTIONS
- Preheat oven to 160C (325F).
- Line a 9 * 9 in tin with baking paper and lightly grease with spray oil.
- Mix together flaxseed and water and set to one side for 10 minutes.
- Place soft brown sugar or coconut sugar into a high speed blender or Nutribullet and blitz to a powder.
- Melt 120g chocolate and coconut oil together in bowl or jug that is heat safe over a pot of boiling water or alternatively in a pyrex jug in the microwave; 30 seconds at time and stir after each round until melted.
- Stir in powdered sugar and vanilla extract.
- Stir in flax “egg” mixture.
- Add in dry ingredients and use a whisk to combine to ensure there are no clumps. Mix until you have a smooth batter. Fold in remaining chocolate chunks or chips.
- Spread batter, which will be quite thick, into the prepared tin. Ensure it is evenly spread before baking for 25 – 30 minutes. Check after 20 minutes and cover with tin foil if necessary to prevent burning.
- Allow to cool FULLY before slicing, ideally overnight!
Serve with Vegan Vanilla ice-cream
Source: The Food Medic.co.uk