I seem to be sharing all my old, forgotten about recipes recently. Well maybe not a lot, but this one and my 8 minute banoffee pie are both old recipes. You can tell by the photos. Although I do think this is a good shot in that you can see how rich and fudgey it is. I've said this before and I'll say it again, brownies should always be slightly under-cooked and fudgey.
I made these brownies so Graham could have a sweet treat that was dairy free. Cooper loves making brownies, so he
These are dairy free but if you don't follow a dairy free diet you can use eggs and butter with just as good results.
I don't have a photo of him making these brownies, but I couldn't resist sharing a photo of him making brownies when he was two years old. He pretty much did it all himself too, apart from reading the scales and popping them in the oven. That boy loves to bake. In fact he baked Malteser Fudge Brownies for this first day of school treat.
I added prunes for a sticky sweetness and flaxseeds for a healthy boost, as well as using them to make flax eggs.
I actually use flaxseeds a lot. I add them whole to porridge, bread, chilli, burgers and stews and I grind them to add to baked goods and to make flax eggs for my vegan bakes.
They are so good for you and so easy to add to dishes. Just throw a handful in, You rarely even notice them as they are so small. Here are a few flaxseed facts.
10 Flaxseed Facts
- They were cultivated in Babylon (Iraq) in 3000 BC
- They are also known in the UK as linseeds.
- They are high in Omega 3 fatty acids.
- 2 tbsp contain 20-25% of your recommended daily amount of fibre.
- A good source of Vitamin B1, B2 & B6.
- Flaxseeds are said to lower cholesterol levels.
- Throw them whole into bakes, porridge, homemade burgers, chilli and stews
- Grind them in a blender or pestle and mortar to make a powder to add to bakes and sauces.
- Once ground you should use as soon as possible as they spoil on contact with air.
- Mix 1 tbsp freshly ground flaxseeds with 3 tbsp of water and pop in the fridge to thicken for half an hour. This quantity will replace one egg and is called a flax egg. Multiply the quantity for more eggs.
Vegan Prune & Chocolate Fudge Brownies
Fudgey chocolate brownies that are egg and dairy free. Made with bitter dark chocolate, prunes for sweetness and flaxseeds for a healthy boost.
- 175g dairy free margarine
- 125g self-raising flour
- 225g caster sugar
- 3 flax eggs
- 100g dark chocolate
- 4 tbsp cocoa powder
- 100g dark chocolate chips
- 2 tbsp flaxseeds, more to grind for flax eggs
- 7 prunes, finely chopped
- a pinch of salt
1. Grind flax seeds and mix 3 tbsp of the powder with 9 tbsp of water and pop in the fridge to thicken.2. Preheat the oven to 180c/160c fan/350f/gas mark 4.3. Line a square brownie pan. I like to use foil backed greaseproof paper.4. Melt dairy free margarine with the chocolate and sugar in a bain-marie (A bowl over gently simmering water, Make sure the bowl doesn't touch the water or the chocolate will seize).5. Sift the flour, cocoa powder and salt into a large bowl.6. Beat the flax eggs into the chocolate mixture.7. Gradually fold the flour mixture into the chocolate mixture, then fold in the chocolate chips and whole flaxseeds.8. Pour the mixture into the brownie tin, smooth the surface and bake in the oven for 25 minutes, a little more if you prefer them more cakey. 9. Enjoy!
Yield: Makes 16 Brownies
If you like these prune and chocolate fudge brownies, why not try my Oreo Chocolate Tiffin which is also vegan and extremely decadent.