Here’s an easy vegan brownie recipe to pair with NO BULL dairy-free ice cream. Dairy and egg free, this
recipe is rich and deliciously sweet. It only takes 20 mins to prepare and 45 mins to bake. Enjoy with any
flavor NO BULL!
INGREDIENTS:
80g vegan margarine This one by Earth Balance works well.
2 tbsp ground flaxseed
120g dark chocolate
125g self-raising flour
50g cocoa powder
¼ tsp baking powder
250g castor sugar (superfine granuales)
1 ½ tsp vanilla extract
70g glacier cherries (rinse and half)
¼ tsp salt
INSTRUCTIONS:
Pre-heat oven to 325°F. Grease and line a baking tin with parchment paper.
Combine flaxseed with 6 tbsp water and set asaide for 5 mins.
Melt chocolate and margarine in a saucepan on low heat. Add ¼ cup water and allow to cool a little.
Mix flour, almonds, cocoa, baking powder and salt in a bowl until lump free.
Whisk sugar into the melted mixture until everything has combined into a smooth, silky blend.
Stir the flaxseed mixture into the wet mix, adding vanilla extract, cherries and the flour mixture until all
ingredients are combined.
Spread the mix on baking tray and bake for about 40 mins. Test the brownies are ready by inserting a
skewer or fork, then removing. The skewer should come out clean.
Cool down completely before cutting into squares.
Serve warm topped with NO BULL Dairy-free ice cream, whipped cream and nuts.