Egg Free Chocolate Brownies With Mixed Nuts & Orange Peel

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   ["Preheat the oven to 180C/350F/Gas 4.

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   Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.", "Prepare the ingredients; mix all the dry ingredients in a bowl. Chop the nuts coarsely and set aside.", "In a clean bowl, cream together the butter and sugar until pale and fluffy. Add the orange peel (if using).", "Beat in the yoghurt, (if you haven't got yoghurt, don't panic simply put 125mls of milk in a jug squeeze some lemon juice and leave to curdle, give it a good stir - hey presto you have a speedy curd)", "Dissolve the coffee granules in two tablespoons of warm water and add to the mixture.

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   Gently fold the dry ingredients into the wet mixture.

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   Fold in the chopped nuts to a fairly wet batter mixture.", "Spoon the brownie batter into the prepared tin and level out the top with a spatula.", "Bake in the oven for 25-30 minutes. Test using a skewer, if comes out clean turn the oven off. Allow to cool in the tin for ten minutes, and then turn on a wire rack to cool.", "To serve, cut into squares (dust with either cocoa powder or with icing sugar, your choice). I personally prefer to have them as they are.

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   Brinda's Note: For a non vegetarian version, simply replace the yoghurt with 2 free range eggs. This cake can be made in advance and will keep well for up to one week in a sealed container that if you are can resist the temptation........"]

* Per serving · 4 servings · Values may vary.

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