Ingredients (serves 4)
150g dark chocolate (70% cocoa)
90g plant-based margarine
90g brown sugar
65g flour
15g cocoa powder
Yolanda egg replacer (equivalent to 2 eggs)
½ tsp vanilla extract
Pinch of salt
60g extra dark chocolate, for the molten centre
40g shelled pistachios, roughly chopped
Method
Preheat the oven to 190°C. Grease a 16–18cm round cake tin with margarine and dust lightly with cocoa powder.
Melt the 150g of dark chocolate and the margarine together in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Stir in the brown sugar, vanilla and Yolanda egg replacer, then sift in the flour and cocoa powder. Add a pinch of salt and mix to a thick, even batter.
Spoon around two-thirds of the mixture into the prepared tin. Break the remaining 60g of chocolate into pieces and arrange them in the centre, keeping them away from the edges. Cover with the remaining batter.
Bake for 15–18 minutes, until the edges are set, but the centre still has a slight wobble. Leave to rest for about five minutes, then carefully turn out.
Scatter generously with the chopped pistachios and serve while still warm. Cut into it at the table, and the molten chocolate centre will spill deliciously over the brownie.
