Vegan Peanut Butter Chocolate Brownies

Vegan brownies you won't be able to stock eating.

Course Dessert

Cuisine Vegan

Prep Time 10

Cook Time 20

Servings

Calories 200kcal

150 g dark chocolate
¾ cup self-raising flour
2 teaspoon cocoa powder
⅔ cup sugar
2 teaspoon vanilla essence
1 cup unsweetened almond milk
100 g pecan nuts
2 tablespoon ground flaxseed
5 tablespoon light olive oil
½ teaspoon salt
oppings: a pinch of pink Himalayan salt (optional), ½ cup melted chocolate (optional)

Melt chocolate over a simmering pan of water or in the microwave until completely melted. Set aside to cool.
Combine 2 tablespoon of ground flaxseed and 6 tablespoon of boiling hot water to make your two flaxseed eggs. Put aside to set.
Combine oil, vanilla, and almond milk
Sieve and combine dry ingredients in a separate bowl. Add the oil mixture and flaxseed egg first and then add melted chocolate.
Roughly chop your pecans and stir them into the brownie mixture.
Line a baking tray with baking paper and pour in the brownie mixture. Drizzle the mixture with peanut butter.
Bake in a lined tin at 180° for 20 minutes.
Optional, but highly recommended: once baked, drizzle the brownie with melted chocolate and sprinkle with a pinch of pink Himalayan salt

Don't worry if the mixture is too thick. Simply add some almond milk (1tbsp at a time) to slacken it.