Best ever sugar-free vegan brownies

Best ever sugar-free vegan brownies
After much experimenting and gallant taste-testing by friends, the best ever sugar-free vegan brownies have finally been perfected! Crispy toffee-chewy on the outside and gooey soft on the inside. In case you like even more chocolate in your brownies, try adding a couple of tablespoons of cocoa nibs into the dry ingredients - these will give the brownies a rich, dark chocolate flavour. You might like to try substituting the pecans for almonds. Makes 12 brownies (11 cm x 3 cm x 2 cm pan).
  • ⅔ cup whole pecans
  • ⅔ cup + 1½ tblsp organic cocoa powder - its worth buying a good quality organic cocoa powder (in the UK, I buy Green & Black's organic cocoa powder)
  • ½ cup + 1 tblsp wholemeal spelt flour
  • 2½ tblsp egg replacer
  • One pinch of sea salt
  • 4 tblsp sunflower or safflower oil
  • 1¼ cups of brown rice malt
  • 1 tsp of vanilla essence
  1. Pre-heat oven to 160 degrees.
  2. Put pecans into a small dry skillet and lightly toast over a medium heat. When the pecans are just starting to brown, slide them out of the pan and onto a chopping board. Roughly chop, aiming for nice chunky pieces, and set aside.
  3. Mix the remaining dry ingredients in a large bowl, adding the pecans, and set aside.
  4. Pour the oil and brown rice malt into a small pan and gently warm over a low heat, stirring with a fork until the brown rice malt 'melts' into the oil.
  5. Stir the vanilla into the oil and brown rice malt mixture, and then pour the wet mixture into the dry ingredients, continuously stirring with a fork until well combined.
  6. Line a brownie pan with grease proof baking paper and pour the mixture in.
  7. Bake for 35 minutes, until the top of the brownies start to crisp (but toothpick still comes out wet).
  8. Take out of the oven and let the brownies cool in the pan (so they keep their shape).


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