Chocolate Brownies

Flora Freedom

Soft, gooey, and completely vegan friendly, these chocolate brownies have no egg or dairy but are still as tasty as ever. This brownie recipe includes instructions on how to make a prune mixture, but for a little shortcut you can use pureed prune baby food instead. Why? It stops the brownies getting too dry – trust us on this one.

75 g dried pitted prunes
75 g Flora Freedom
200 g golden caster sugar
2 tablespoons golden syrup
1 teaspoon vanilla essence
175 g plain flour
25 g cocoa powder
1 level teaspoon baking powder
100 ml soya milk
50 g dark chocolate, roughly chopped

Recipe serves: 16

Prep Time: 25 min

Cook Time: 30 min

Preheat oven to 180° C, 160° C fan, Gas mark 4.

Place prunes in a heatproof bowl, pour over 5 tablespoons of boiling water and leave to stand for 15-20 minutes.

Liquidize the prune mixture using a hand blender until smooth and pour into a large mixing bowl.

Sieve the flour into a bowl, then add the remaining ingredients, except the chocolate, and mix well together.

Stir through half of the chocolate then spoon the mixture into a greased and lined 20cm square tin.

Sprinkle the remaining chopped chocolate over the top and bake in preheated oven for 30 minutes until well risen.

Check to see if your cake is cooked by inserting a skewer into the centre of each half.

If it comes out clean, leave the cakes in the tins for 5 minutes before turning out and cooling on a wire rack. Cut into 16 squares.

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