Suitable for vegans, these chocolate brookies are perfect to serve as a delicious indulgence on the go, or to sit down and enjoy with a cup of tea.Suitable for vegans, these chocolate brookies are perfect to serve as a delicious indulgence on the go, or to sit down and enjoy with a cup of tea.Suitable for vegans, these chocolate brookies are perfect to serve as a delicious indulgence on the go, or to sit down a...
Containing: 2 Components
Brownie base
Ingredients: Brownie base
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200 gCHD-P70SA
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100 gmargarine, vegan
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32 gcocoa butter
Preparation: Brownie base
Melt gently together. Cool to 30°C.
Ingredients: Brownie base
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60 gground flaxseed
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180 gwater
Preparation: Brownie base
Mix the water with the ground flax seed and add to the melted chocolate and butter mix.
Ingredients: Brownie base
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130 gMedjool dates
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200 gbrown sugar
Preparation: Brownie base
Blitz the dates and sugar together to a paste then add to the butter mix.
Ingredients: Brownie base
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130 gplain flour
Preparation: Brownie base
Add the flour to the butter mix and ensure it is well incorporated.
Place into a 23cm square frame.
Cookie top
Ingredients: Cookie top
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125 gmargarine, vegan
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100 glight brown sugar
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125 gcaster sugar
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1 pod(s)vanilla pod
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225 gself-raising flour
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200 gCHD-P70SA
Preparation: Cookie top
Beat all ingredients together in a mixer to form a crumb mix.
Ingredients: Cookie top
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15 gground flaxseed
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45 gwater
Preparation: Cookie top
Mix the ground flaxseeds and water and form a "Flax Egg" .
Add in and beat together to form a dough.
Refrigerate the dough for 1 hour.
Place the Brownie base into a four sided tray ( 23cm x 23cm ).
Cook for 15 mins at 165°C.
Roll out the cookie top the same size as the tray and place on top of the partially cooked brownie base.
Continue cooking for 12 - 15 mins or until cooked through
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