These brownies are extremely chocolatey and deliciously gooey. The secret is the chocolate sauce which is mixed into the brownie cake batter for a rich, moreish, sugary treat.
Below are recipes for wheat brownies and gluten-free brownies.
Chocolate Brownies (wheat)
1. Pre-heat oven to 180C, Gas Mark 4.
2. Combine all sauce ingredients in a saucepan and gently bring to the boil. Simmer for 1 minute, stirring well. Put saucepan into a bowl of cold water and beat sauce until it cools and thickens. Set aside.
3. Sieve flour, baking powder, cocoa and sugar into a bowl. Whisk soya milk, vegetable oil, vanilla essence and flax seed together, then stir into flour mixture. Finally stir in the sauce – this doesn’t need to be mixed too thoroughly.
4 Place in a greased tin and bake for 30 minutes. Leave to cool and cut into squares.
Chocolate Brownies (gluten-free)
Follow the method for the wheat chocolate brownies. At stage 3, sieve the xanthan gum in with the flour, baking powder, cocoa and sugar. Whisk the flax seed in with the soya milk, oil and vanilla essence.