I love brownies but I don’t make them very often because then I have to see exactly all the rubbish that goes into them. Healthy vegan brownies though sound at best an oxymoron and, at worst, a really bad idea.
But Discount Supplements wanted to send me some flax seeds and cacao nibs with which to make brownies and so it’d have been rude to say no, wouldn’t it? (Plus, I keep seeing recipes I want to make containing flax seeds and cocoa nibs and it’d save me buying any myself.)
I’m not going to lie and say, ‘OH MY GOD YOU MUST TRY THESE BROWNIES YOU WON’T BELIEVE THEY’RE HEALTHY THEY’RE JUST LIKE NORMAL REALLY UNHEALTHY BROWNIES’ because I’d be lying. And anyway, I don’t actually speak like that.
But, if you want a perfectly acceptable brownie that isn’t *too* unhealthy, then give these a go.
I added walnuts to my vegan brownies because – as is my usual reason for using something – that’s what I had in but you can use cashews or almonds or whatever you fancy, or just leave them out completely.
- 1 tbsp flaxseed
- 60g dark chocolate, broken into pieces
- 60g self-raising flour
- 35g walnuts, chopped
- 25g cacao nibs
- ⅛ tsp baking powder
- ⅛ tsp salt
- 125g caster sugar
- 1 tsp vanilla extract
- Heat oven to 170C
- Line an 8" square tin with baking paper
- Mix the flaxseed with 3 tbsp of water and set aside while you prepare the rest of the ingredients
- Melt the chocolate with 50ml water in a saucepan on a low heat, then allow to cool slightly
- Put the flour, walnuts, cocoa nibs, baking powder and salt in bowl and stir to remove any lumps
- Whisk the sugar into the melted chocolate mixture and beat well until smooth, making sure the sugar is dissolved
- Stir in the flaxseed mixture, vanilla extract and the flour. Stir well and pour into the prepared tin
- Bake for 35 minutes until a skewer inserted comes out clean
- Allow to cool in the tin, then cut into squares
Please note the nutritional information above is approximate and will vary depending on your own ingredients