Seriously indulgent Double chocolate vegan brownies with blueberries & walnuts - you need to try this recipe!
We asked Jo for an extra special recipe for this weekend, and she did not disappoint! The addition of courgette makes these brownies super moist, although you’d never guess they had a whole courgette in them. The blueberries add a pop of delicious, juicy berry flavour and the walnuts add a bit of bite. Delicious, gooey, chocolatey squares of heaven!
2 flax eggs (1 tbsp ground flax seeds & 3 tbsp water per “egg”) (2 regular eggs can be used for non-vegan bakers)
1 medium courgette, peeled and sliced
1/3 cup dairy free butter or margarine
1 tsp vanilla extract
¼ cup brown sugar
¼ cup white sugar
2 tbsp cacao powder
½ tsp baking powder
¼ tsp salt
¾ cup buckwheat flour (this makes the recipe gluten free, although regular plain flour can be used.)
½ cup dark chocolate chips
½ cup fresh blueberries
2 heaped tbsp chopped walnuts
Whole walnuts & icing sugar to decorate
Preheat the oven to 180°C.
Prepare the flax eggs by mixing the flax seed and water together and set aside.
Blend the courgette in a food processor until it’s really broken down with no large lumps remaining.
In a large bowl mix together the courgette, flax eggs, butter, sugars & vanilla.
In another bowl mix together the flour, cacao powder, baking powder & salt.
Gradually add the dry ingredients to the wet ingredients, stirring well to remove any lumps.
Fold in the chocolate chips, blueberries and chopped walnuts.
Pour the mixture into a tray lined with baking paper, decorate with whole walnuts and bake for around 25 mins.
Dust with icing sugar and allow to cool for a few minutes before slicing and serving.