| Serves: 10 people | Recipe course: Cakes | Total time (min.): 55 | Complexity (1 to 3): 1 |
Stand Mixers
K beater
Ingredients 1
Ground linseeds 2 Tbsp.
Water 89 grams
Ingredients 2
Non-dairy margarine 80 grams
Instant coffee 1 tsp.
Dark chocolate 120 grams
Water 60 grams
Vanilla extract 2 tsp.
Ingredients 3
Caster sugar 200 grams
Ingredients 4
Ground almonds 70 grams
Cocoa powder 50 grams
Plain flour 125 grams
Baking powder 1 tsp.
Salt 1/4 tsp.
Getting started
1- Fit the K beater to the machine.
2- Line the square tin with parchment paper.
3- Pre heat the oven to 160°C.
Stage 1
1- Add Ingredients 1 (ground linseeds, water) to the small bowl.
2- Mix until combined and set aside.
Stage 2
1- Add Ingredients 2 (margarine, coffee, dark chocolate, water, vanilla extract) to the saucepan.
2- Heat on a low heat until melted.
Stage 3
1- Transfer contents of the small bowl to the saucepan.
2- Add Ingredients 3 (caster sugar) to the saucepan.
3- Mix until combined.
Stage 4
1- Add Ingredients 4 (almonds, cocoa powder, plain flour, baking powder, salt) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard.
3- Mix on speed 4 for 1 minute.
4- Transfer the contents of the saucepan into the Mixer bowl.
5- Mix on speed 4 for 1 minute.
6- Scrape down the bowl.
7- Mix on speed 4 for 30 seconds.
8- Transfer the brownie batter to the square tin.
9- Bake for 40 minutes at 160ºC.
10- Leave to cool.
11- Serve.
