200g Best dark vegan chocolate you find!
250 g Vegan Butter
1 ¾ cups Brown sugar
4 egg replacers
1/3 cup Raw cocoa powder
1 ¼ cups Wholemeal Plain Flour
¼ teaspoon Baking Powder
Preheat your oven to 160 degrees and get your brownie tin lined with baking paper! (Tin aprox. 20 cm)
Put your chocolate (broken into chunks) and the soy butter in a saucepan over a low heat and stir it gently until they are melted together and smooth. (Try not to just start drinking it).
In a separate bowl, put in your flour, sugar, cocoa and baking powder. Mix your egg replacer in a small dish and chuck that in too! Than slowly pour in your chocolate mixture and fold everything in together.
Because you’re using wholemeal flour as apposed to white, make sure you spend a decent amount of time mixing and folding. You want the mix as smooth as possible! Pour the mixture into your tin and place into the oven.
Bake for 50 minutes, or until a skewer comes out clean.
Make sure you leave the brownie to cool completely before cutting! ENJOY!