Food

Food Extracted from VeganEasy by Denise Smart (Ebury Press, 15) Photography by William Shaw Salted chocolate fudge brownies Makes 16 brownies Ingredients 2 tbsp ground flaxseeds 150g dark chocolate chips or chocolate, broken into small pieces (70 per cent cocoa solids) 125g vegan spread, suitable for baking 200g golden caster sugar 100g plain flour Basics: salt Method 1 Heat the oven to 180C/160C fan 350F/gas mark 4. 2 I n a small bowl, combine the flaxseeds with five tablespoons ofcold water, stir well and set to one side. 3 Melt the chocolate in a heatproof bowl over a 4 In a large mixing bowl, using a hand-held electric 5 hisk in the chocolate mixture and flax eggs, and W beat until well combined. Then, using a metal spoon, stir in the flour and one teaspoon of salt. 6 Pour into the prepared tin, sprinkle with a little extra Grease the base of an 18-20cm square cake tin and line with baking paper. saucepan of simmering water, stirring occasionally, or in the microwave. Remove from the heat and allow to cool slightly. whisk, beat together the vegan spread and sugar until pale and fluffy. salt if you like, and bake for 20 minutes until just set the centre will still be slightly gooey. Cool in the tin for 10minutes, then transfer to a cooling rack. When completely cold, remove the baking paper and cut into squares.