Last bite recipe

50 MINUTES + COOLING MAKES 16 SQUARES | EASY |

Swap eggs for flaxseeds to make your vegan chocolate brownies super fudgy

ground or milled flaxseeds

3 tbsp (see cook’s notes) dark vegan chocolate 200g, chopped vegan butter 100g plain flour 150g, sifted cocoa powder 50g, sifted baking powder 1 tsp caster sugar 200g vanilla extract 1 tsp almond milk 150ml

• Heat the oven to 180C/fan 160C/gas 4. Line a 23cm x 23cm square brownie tin with baking paper. Mix the ground flaxseeds with 6 tbsp of cold water in a bowl, then set aside to thicken.

• Melt the chocolate and butter together in a microwave or a bowl set over (but not touching) a pan of simmering water. Cool slightly to room temperature.

• Combine the flour, cocoa powder, baking powder and a pinch of salt in a separate bowl.

• Whisk the caster sugar into the chocolate mixture until smooth and fully combined. Add the flaxseed mixture, vanilla extract and almond milk, and stir to combine. Finally, fold in the dry ingredients until just combined.

• Pour the batter into the prepared baking tin and smooth the top. Bake for 25 minutes or until the top is cracked but the middle is just set. Cool completely, then lift out of the tin and cut into squares.

PER SERVING 211 KCALS | FAT 10.5G SATURATES 4.5G | CARBS 24.7G | SUGARS 15.6G FIBRE 2.6G | PROTEIN 3G | SALT 0.1G