Wholemeal Vegan Chocolate-Blueberry-Expresso Brownies

Don’t have time to make a coffee in the morning but in need of a pick me up? These will do the job! Bake them the night before and grab one  to eat en-route to work. They sure do have a kick to them, and who doesn’t want an excuse to have chocolate for breakfast?

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Ingredients:

2 cups fine plain wholemeal flour
1/2 cup cocoa powder
3/4 cup golden granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cornflower (can omit just makes it a lil’ bit chewier)
1/2 tsp salt
1 cup of warm black coffee, proper coffee from a cafetiere is best!
2 tsp ground coffee, once again proper coffee
3/4 cup canola/rapeseed oil
2 tsp vanilla extract
3/4 cup semisweet/plain chocolate chips
3/4 cup of frozen blueberries

Method:
Grease and line a 13″ by 8″ baking tray. Mix the flour, sugar, baking powder, soda, cornflour, salt and ground coffee together, then sift in the cocoa powder, and mix again. In a jug whisk together the wet ingredients whist the coffee is still warm, make a well in the dry and add in the wet until just combined. Fold in the blueberries and chocolate chips gently, allowing the choc chips to melt in a bit as you mix but not fully. Spread the lovely thick batter into the baking tray and bake in a preheated oven at 180c/350f for 30-35 minutes. Allow to cool in the tray for about 10 minutes before slicing up and serving.

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15 thoughts on “Wholemeal Vegan Chocolate-Blueberry-Expresso Brownies

  1. My daughters gave me some orange cinnamon winter spiced roibus tea for Christmas and I have been waiting to find something that would pair nicely with it. Looks like I just found it 🙂

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