Vegan Caramel Brownie

MAKES 9 BROWNIES FROM ONE TRAY

Ingredients

• 15g Ground Linseed

• 90g Hot Water

• 120g Vegan Chocolate (Roughly Chopped)

• 1g Coffee Granules

• 80g Nuttelex (Vegan Margarine)

• 60g Water

• 125g Self Raising Flour

• 70g Ground Almonds

• 50g Cocoa Powder

• 1g Baking Powder

• 2g Salt

• 100g Raw Caster Sugar

• 150g Barker's Professional Caramel-Vegan Filling

• 10g Vanilla Bean Paste

• 80g Vegan Chocolate (Roughly Chopped)

Method

1. Preheat the oven to 170˚C

2. Line a 23 x 23cm baking tin with greaseproof paper.

3. Combine the linseed and hot water in a small bowl. Stir and set aside.

4. In a saucepan, melt 120 grams of vegan chocolate, coffee granules, Nuttelex margarine and water on a low to medium heat.

5. Put all the dry ingredients in a bowl and blend together with a whisk.

6. Mix the sugar and Barker’s Professional Caramel-Vegan Filling into the melted chocolate mixture until everything is dissolved and blended through. Stir in the linseed mixture, vanilla bean paste and additional 80 grams of chocolate, followed by the remaining dry ingredients. Blend together and deposit into the brownie tin.

7. Bake at 170°C for approximately 35 to 45 minutes.

8. Remove from the oven and allow to cool. Trim the edges, cut into 9 generous portions or 16 smaller portions and decorate as desired.

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