Taste of the Week – Vegan Brownies

On Thursday’s Morning Focus show, Alan Morrissey welcomed newest guest Paul Knapps. Paul is a day firefighter who has a passion for cooking healthy homemade recipes.

Paul is a television cooking presenter who uses both healthy eating and mental wellness in his personal beliefs. Additionally, ‘The Firefighting Chef’ is a public speaker and is currently a current author.

Paul came on the show and baked some delicious vegan chocolate brownies. Its main focus is to cook healthy, eat healthy, and love what you do.

Recipe for vegan brownies:

2 tablespoons ground flax seeds
> 6 tablespoons of water
> 200 g coarsely chopped dark chocolate (divide into 150 g to melt and 50 g to add to the dough)
> ½ teaspoon of coffee beans
> 80g vegan margarine, plus extra for greasing
> 60ml of water
> 125g self-rising flour
> 70g ground almonds
> 50g cocoa powder
> ¼ tsp baking powder
> 250g golden caster sugar
> 1½ tsp vanilla extract


Preheat your oven to 170C/150C fan/gas 3½. Butter and line a 20cm square mold with parchment paper.
> Mix the flax seeds with 6 tablespoons of water and leave to stand for at least 5 minutes.
> Next, in a saucepan, add water and place a bowl on top making sure the bowl does not touch the hot water,
> melt 150g of chopped chocolate, the coffee and the margarine with 60ml of water over low heat.
> In a large bowl, put the flour, almonds, cocoa, baking powder and ¼ teaspoon of salt in a bowl and stir to remove lumps. Using a hand whisk, stir the sugar into the melted chocolate mixture and beat well until smooth and glossy, making sure all the sugar is fully dissolved. stir in flaxseed mixture, vanilla extract and remaining 50g of chopped chocolate and add to flour mixture and mix well, then we are ready to pour into prepared pan.
> Bake for 35-45 mins until a toothpick inserted in the middle comes out clean with moist crumbs.
> Leave to cool completely in the mold, then cut into squares. Store in an airtight container and consume within three days! As if there were any left…. Enjoy.

You can listen to the full interview below.

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