Chocolate Brownie

Ingredients

  • 4 chia “eggs” (4 tbsp chia seeds (preferably ground, but can use them whole)+ 180ml water, mixed and set aside until thickened)
  • 1/2 cup vegan butter⠀
  • 1 1/2 cup coconut sugar⠀
  • 1 cup plant milk of choice
  • 2 cup (250g) white spelt flour⠀
  • 2 tsp baking powder⠀
  • 1 cup cacao powder⠀
  • 2 tsp pure vanilla extract⠀
  • 1/2 tsp good-quality salt
  • 1 tsp ground cinnamon⠀
  • 3-4 beurré bosc pears, peeled, halved and cored. ⠀
  • 2 tbsp vegan butter⠀
  • 2 tbsp coconut sugar ⠀

Preparation

  1. Preheat oven to 170c/340f⠀

  2. Add the 2 tbsp vegan butter and 2 tbsp coconut sugar to a fry pan and brown over a low heat (be careful not to burn- cook until just fragrant)

  3. Pour this caramel into the base of an 8 inch round cake tin, then place pears cut-down on top

  4. Set aside

  5. Add all the wet ingredients to a saucepan, and melt over a low heat, whisking throughout

  6. Once melted, remove from heat and set aside

  7. Sift dry ingredients into a large mixing bowl

  8. Combine, then add the cooled wet ingredients

  9. Mix to combine, then pour batter over pear base and smooth with a wet spoon

  10. Bake for 30-35 mins, or until an inserted skewer is removed with only a few crumbs intact

  11. Allow cake to cool for 10 mins in the tin, before carefully flipping onto a plate and serving immediately with ice cream or yoghurt

  12. Note- this cake is best served warm, after baking

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