Name: Vegan Chocolate Brownie
Prep time: 20 min
Cook time: 40 min
Yield: Serves 12
Ingredients: 1 cup plain flour; 2 tsp McKenzie's Baking Powder; 1/4 cup dark cocoa powder; 1 cup McKenzie's Fine Desiccated Coconut; 1 cup brown sugar, firmly packed; 2 tsp McKenzie's Egg Replacer; 4 tbs water; 175g dairy free margarine, melted; 3 tbs golden syrup; 1 tsp vanilla extract; Icing sugar to dust (optional)

1 cup plain flour 2 tsp McKenzie's Baking Powder 1/4 cup dark cocoa powder 1 cup McKenzie's Fine Desiccated Coconut 1 cup brown sugar, firmly packed 2 tsp McKenzie's Egg Replacer 4 tbs water 175g dairy free margarine, melted 3 tbs golden syrup 1 tsp vanilla extract Icing sugar to dust (optional)

Step 1

Preheat oven to 170°C fan forced. Spray and line with baking paper a 20 x 20cm square baking pan. In a large bowl, combine the flour, baking powder, cocoa, coconut and brown sugar. Whisk together well to ensure a good mix of dry ingredients.

Step 2

In a small bowl mix together the egg replacer and water, whisking for 20 seconds to remove any lumps. Add melted margarine, golden syrup and vanilla, mixing well.

Step 3

Add wet ingredients to the dry ingredients and mix well with a wooden spoon. Pour mixture into prepared tray and bake in oven for 40 minutes or until brownie is cooked when tested. Allow to cool completely before cutting. Dust with icing sugar if desired.

Microwave the golden syrup for 20 seconds for a more pourable texture before adding to the other liquid ingredients.

Vegan Chocolate Brownie