Chocolate Brownie Loaf
Chocolate Brownie Loaf
Step 1
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 9×5 inch loaf pan with baking paper, leaving overhang on the sides.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Serve with a scoop of ice cream whilst still a little warm.
McKenzie’s Products
McKenzie’s Baking Powder 125g
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McKenzie’s Australian Natural Sea Salt Large Grinder 410g
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McKenzie’s Bi-Carb Soda 250g
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McKenzie’s Egg Replacer 70g
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