Chocolate Brownie Loaf

In a small bowl whisk together 3 teaspoons egg replacer with 6 tablespoons of water and whisk. Set aside.

Preheat oven 160°C fan forced. Grease and line a 9x5 inch loaf pan with baking paper, leaving overhang on the sides.

Place 1 cup chocolate melts and butter into a glass bowl and microwave in 30 second bursts until melted and smooth, stirring in between. Set aside to cool.

In another bowl whisk together the egg replacer mixture with the 2 sugars until well combined. Add buttermilk, vanilla extract and chocolate mixture. Whisk until well combined.

Dissolve instant coffee powder in hot water and add to bowl with liquid ingredients and stir.

Add flour to the wet ingredients and combine gently with a spatula until no more streaks of flour are visible then gently mix in ½ cup of the chocolate chips, reserving the other half for the top of the brownie loaf.

Pour the brownie mixture into the loaf pan and bake for 55-60 minutes, until a skewer inserted into the centre comes out with a few crumbs.

Take the loaf out of the oven and immediately sprinkle the reserved ½ cup choc chips evenly over the top of the hot brownie loaf. Cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.