Vegan Brownie with Chocolate Fudge Flan
Ingredients
- 2 tbsp flaxseed meal (12g)
- 1/4 cup water
- 1 1/4 cups gluten free all purpose flour (150g)
- 1/2 cup cocoa powder (55g)
- 1 cup coconut sugar or brown sugar
- 2 tsp baking powder
- Pinch of salt
- 120g non-dairy dark chocolate
- 1/2 cup coconut oil
- 2g instant coffee
- 1 1/2 cups unsweetened soy milk
- 2 tsp vanilla bean extract
Fudge flan
- 1/2 cup condensed coconut milk (120g)
- 1 cup soy milk (240g)
- 1 can full fat coconut milk (400g)
- 1 espresso shot (about 60g) or 2 tsp instant coffee with 1/4 cup water
- 1/4 cup coconut sugar (50g)
- 1/4 cup cocoa powder (27g)
- 1 tsp agar agar powder
- 150g dark chocolate
Preparation
Preheat oven to 180 celsius.
Line a baking pan with parchment paper.
Combine flaxseed meal and water.
Let rest for a few minutes until thickened.
In a large mixing bowl, combine flour, cocoa powder, baking powder and salt.
Whisk together melted chocolate, coconut oil, and instant coffee powder.
Pour chocolate mixture into dry mixture.
Then add the flaxseed mixture and vanilla.
Pour mixture into a prepared pan.
Tap gently against the counter to release any air bubbles.
Bake at preheated oven 180c for 30-35 minutes or until the toothpick comes out clean.
Allow brownies to cool completely in the pan.
Place condensed milk, soy milk, coconut milk, espresso, sugar and dissolved cocoa powder in a saucepan and stir until smooth and no lumps.
Bring the mixture to a boil.
Add agar-agar and mix until completely dissolved (about 1-2 minutes).
Whisk in dark chocolate until chocolate has completely melted.
Strain mixture through a mesh sieve.
Pour mixture over the brownie and let it cool completely before transferring the pan to the fridge.
Refrigerate for at least 6 hours to set.
Dust with cocoa powder, slice and serve.
