I really fancied brownies on the weekend but I didn’t have any eggs that I usually make brownies with so I tried my hand at vegan brownies, and swapped around some of the ingredients to increase the fibre content while I was at it. I was really happy with the result – and they didn’t take very long to make at all. You can leave out the cherries if you like or add any other fruit or nut. If you don’t have wholemeal flour, you can use regular plain flour or spelt flour or even GF flour. They’re really very versatile, definitely give them a go!
Vegan cherry browniesPrint This
- 2 TBSP milled flaxseed or chia seed*
- 6 tbsp water
- 80g vegan spread (melted) or oil
- 70g caster sugar
- 130ml plant milk alternative
- 1 ripe banana, mashed
- 40g cocoa powder
- 100g fine wholemeal flour
- 90g self-raising flour
- 150g frozen cherries
- 2 tbsp Cocoa nibs or dark chocolate chips*
Preheat the oven to 180°C. Grease and line a 20cm square cake tin.
First make the flax egg by mixing 2 tbsp flaxseed with 6 tbsp water and setting aside for 5-10 mins to thicken/set.
In a mixing bowl, combine the melted butter and sugar together with a wooden spoon. Then add in the rest of the ingredients one by one to ensure there are no lumps. Fold through the cherries last.
Spoon the mixture into the prepared cake tin and level the surface, sprinkle with cocoa nibs or dark chocolate, if using, and then bake for 25-30 min until quite firm to the touch but still a little soft (it will continue to set as it cools).
Leave to stand in the tin for 10 min, then turn out on to a wire rack to cool completely before slicing into 16 brownies. These will keep well in an airtight container for 3-4 days.
*you can also use 2 normal eggs instead and omit water + flax