CHERRY ALMOND BROWNIES

PREP TIME: 20 MINS

COOK TIME: 45 MINS

MAKES: 24 PIECES (1 PER SERVE; AS A SNACK)

2 Tbsp ground flaxseed (flaxmeal)

185ml (1/4 cup) water

120g good-quality dark chocolate

1/2 tsp instant coffee granules

80g light margarine

125g self-raising flour

70g almond meal

50g (1/2 cup) cocoa powder

1/4 tsp baking powder

250g caster sugar

1½ tsp vanilla extract

70g glacé cherries, rinsed and halved 1 Preheat oven to 150°C (fan-forced). Spray a 20cm square cake tin with cooking spray and line base with baking paper. Combine flaxseed and 125ml (/ cup) of the water in a small bowl. Set aside for 5 minutes. 2 Put dark chocolate, coffee, margarine and remaining water in a small saucepan. Cook, stirring, over low heat, until mixture is well combined. Set aside to cool slightly. 3 Put flour, almond meal, cocoa powder and baking powder in a bowl. Stir to combine. Use a balloon whisk to mix caster sugar into melted chocolate mixture until smooth and glossy, ensuring all sugar is well dissolved. Stir in flaxseed mixture and vanilla extract. Add cherries and mix until well combined. 4 Spoon mixture into prepared tin. Bake brownies for 35-45 minutes, or until a skewer inserted into the middle comes out clean with moist crumbs. Set aside to cool completely in the tin. Remove from the tin and cut into squares. Serve.