Easter Brownies
125g plain flour
35g cacao powder
1/4 tsp salt
110g dairy free butter, you can use coconut oil if preferred
110g dark chocolate
100g coconut sugar or granulated white sugar
400g tin of chickpeas for aquafaba water
1/2 tbsp vanilla extract
50g dark chocolate chips or 1 Hiya cacao bar
50g dairy free chocolate eggs/buttons to decorate
Preheat oven to 170C (fan) and line a 22cm square cake tin.
You will mix ingredients separately in 3 bowls:
- Mix plain flour, salt and cacao powder in a large bowl
- Mix butter and dark chocolate in a bowl and melt over a bain-marie
- Whisk aquafaba and coconut sugar for 2-3 minutes until soft peaks and whisk through vanilla extract
Then combine all 3 bowls by mixing melted chocolate and butter to the dry ingredients and then fold through the whisked aquafaba
Gently fold in chocolate chips or a crumbled cacao Hiya bar
Pour mixture into lined tin and bake for 10 minutes.
Take tin out of the oven and dot with mini eggs or buttons. Bake for another 7 minutes
Remove from oven and cut into squares when cool 😋
