Prep
20 minBake
25 minsServes
16Difficulty
Easy About
Brownies are a classic dessert everyone loves! Easy to make with the fun marshmallow decoration, they make the perfect Halloween treat. They are also vegan so anyone and everyone will be able to enjoy them.
Preheat the oven to 180C (160C fan, gas mark 4).
Grease or line a 20cm square baking tin with baking paper. If using the baking paper, leave it to stick out of the tin on all sides. That way it's easier to pull the baked brownie out of the tin.
In a small bowl, combine the ground flaxseed and water and set aside for 10 minutes.
Whisk the melted coconut oil and sugar until combined. Add vanilla extract, flaxseed and melted chocolate and whisk until smooth.
In a separate bowl, combine the flour, baking powder, cocoa powder and salt. Sift into a bowl with wet ingredients and using a wooden spoon or silicone spatula, stir until combined.
Finally, add the plant-based milk and stir one more time until smooth (but thick) mixture is obtained.
Transfer into the prepared tin and smooth out the top with the back of a wooden spoon.
Bake for 25 minutes or until a toothpick inserted into the centre comes out clean.
Cool for at least 45 minutes before decorating.
When ready to decorate, melt the marshmallows in the microwave for 20-30 seconds, allow to cool for 5 seconds.
Put your fingers into melted marshmallows, stick them together then pull them apart. As you're pulling your fingers apart, melted marshmallows will create the cobweb look.
Attach the melted marshmallows on the edges of the brownie until whole surface is covered. Cut the brownies once they are decorated.
Ingredients – 12 items
1
Ground flaxseed
Water
warm
Tate & Lyle Pure Cane Granulated Sugar
Coconut oil
melted
Vanilla extract
Dark chocolate
melted
Plain flour
Baking powder
Cocoa powder
Salt
Plant-based milk
Vegan marshmallows
White, large
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
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Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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