These dark chocolate brownies are so fudgy and delicious. They make a great base if you want to add any other fruits, nuts or flavourings. Oringal recipe from Taste.com. I used Eskal Dairy Free Dark Chocolate but Lindt now makes a cooking dark chocolate now that is vegan.
Dark Chocolate & Macadamia Brownies
200g vegan margarine, at room temperature
200g vegan dark chocolate, broken into pieces
1 cup brown sugar
3 egg replacers (mixed according to packet instructions)
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour
2 tablespoons cocoa powder
1/2 cup plain macadmia nuts
Preheat oven to 180°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
Heat margarine, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
Add egg replacers and vanilla to chocolate mixture and mix well.
Sift flour and cocoa over chocolate mixture and mix well. I found whisking the mixture helped prevent lumps.
Stir through macadamia nuts.
Pour brownie mixture into pan. Bake for 20-30 minutes or until just set. Set aside to cool.
Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.
Note: If you are in a hurry then place the cooled cake pan on a cooling rack in the fridge.
These brownies freeze really well too. (And taste sooo good straight from the freezer)