Vegan coffee and walnut brownie

Coffee & Walnut Brownies

I used to make brownies every day in one restaurant I worked. It was a constant routine, almost as soon as I made them they would be sold, and I would have to make some more. After three years of that I was making brownies in my sleep.


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This recipe is quite a bit different from that one. For one thing it’s vegan, but also it veers from the basic brownie recipe by the addition of chopped walnuts and espresso coffee. The coffee haters out there need not worry. It adds more depth than it does coffee flavour. If you really can’t be persuaded, then simply then exchange the coffee for more dairy-free milk, which will give you the same liquid content. I do urge you to try it with the espresso, though, as it adds something quite special to the mix. This brownie has a chocolate topping, made with vegan margarine and melted chocolate, and chopped nuts are sprinkled over that while it is still wet.


Vegan coffee and walnut brownie

Coffee & Walnut Brownies

Prep Time 15 mins
Cook Time 25 mins
Cooling time 2 hrs
Servings 12 Slices

Ingredients
  

  • For the Brownie
  • 300 g self-raising flour
  • 50 g cocoa powder
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tbsp ground flaxseeds
  • 150 g unrefined sugar
  • 60 g vegan margarine room temperature, plus extra for greasing
  • 150 ml espresso coffee or instant, if that’s what you have
  • 150 ml dairy-free milk I used rice milk
  • 1 tsp vanilla extract
  • 170 g dark dairy-free chocolate, melted
  • 70 g chopped walnuts
  • For the Topping
  • 100 g dark dairy-free chocolate, melted
  • 50 g vegan margarine
  • 40 g chopped walnuts

Instructions
 

  • Preheat the oven to gas 4/180C/350F, then grease a 12 x 9 inch baking tray and line it with greaseproof paper.
  • Sift the flour and cocoa powder into a large mixing bowl. Add the salt, baking powder, flaxseeds and sugar and mix together. Stir in the margarine and then add the espresso, milk and vanilla extract.
  • Use a whisk to thoroughly combine all the ingredients into a smooth batter. Add the melted chocolate and walnuts and whisk again.
  • Pour or spoon out the mixture onto the baking tray and flatten it out with a spatula. As the melted chocolate cools this will become slightly more difficult because the mixture will thicken.
  • Place the tray in the middle of the oven and cook for 20-25 minutes, until cooked but still a little moist in the middle.

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