During a trip to London, we had the opportunity with friends to make a vegan Brownie on an eco-friendly farm. I was inspired by this memory recipe to offer you a delicious and fresh version.
If you want to know more about this farm, I invite you to discover their site : Sadeh Farm.
Vegan Brownie with Peanut & Raspberry
100g dark chocolate
100g cane sugar
4 tablespoon of flax seeds
100g of water
100g of flour
2 Tbsp vegetable milk (I used almond milk without added sugar)
125g peanut butter
Some frozen raspberries
Preheat the oven to 180°C on rotating heat.
Prepare the flax seeds : put them in a bowl with water, leave for a few minutes then heat in a saucepan to thicken the mixture. Reserve.
Melt the dark chocolate in a double boiler with the peanut butter.
When the chocolate/peanut mixture is ready, add the flax seeds. Finish with sugar, flour and vegetable milk. Mix.
The preparation will have a slightly thicker consistency than a classic brownie.
Put a parchment paper in a rectangular mold and place the preparation. Add a few frozen raspberries.
Cook for 18 minutes for a very soft version, 20 for a slightly more cooked version.
Remove from the oven and allow the brownie to cool before unmolding and cutting it into the squares.
Sprinkle with icing sugar.
All that’s left to do is taste !
Variation : For a gluten-free version, replace the wheat flour with rice flour.
For those who do not like peanut butter, it is quite possible to replace it with an almond puree or coconut oil.
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