Vegan Brownies

Vegan Brownies

Prep Time: 20 mins 
Cook Time: 40 - 45 mins 
Total Time: 1 hour 

Ingredient: 

• 1 x 150g free from Christmas pudding
• 2 tbsp ground flaxseed or linseed
• 200g dairy-free dark chocolate chopped
• 100g dairy-free spread
• 100ml plant-based milk such as oat or almond
• vegetable oil for the tin
• 125g self-raising flour
• 50g almonds
• 50g cocoa powder
• 150g golden caster sugar
• 100g light brown coconut sugar
• ¼ tsp fine sea salt
  
• 1 tsp vanilla bean paste or extract
• a little icing sugar
• mixed with a pinch of ground cinnamon, for dusting

Instructions: 

Step 1
Break the free-from Christmas pudding into small pieces and set aside. Mix the ground flaxseed or linseed with 4 tbsp water in a small bowl and let it thicken into a gel.

Step 2
Melt 150g of the chocolate, the dairy-free spread, and the milk in a heatproof bowl set over a pan of gently simmering water (make sure the bowl doesn’t touch the water). Stir until smooth, then remove from the heat.

Step 3
Heat the oven to 180C/160C fan/gas 4. Grease a 20cm brownie or square tin and line it with baking parchment. In a large bowl, briefly whisk together the flour, ground almonds, cocoa powder, both sugars, and salt to remove any lumps. Make a well in the centre and whisk in the melted chocolate mixture, the flaxseed gel, and the vanilla. Mix until smooth and thick, with no dry flour showing.

Step 4
Fold in the Christmas pudding pieces and the remaining chopped chocolate. Spoon the mixture into the tin and smooth the top. Bake for 40–50 minutes until the top forms a light crust and the centre still has a slight wobble. A skewer inserted in the middle should come out with moist crumbs, not raw batter. Let the brownies cool completely in the tin.

Step 5
Cut into squares and serve at room temperature, or chill for a fudgier texture. Store in an airtight container for up to three days (room temperature or chilled), or freeze for up to three months. Dust with cinnamon icing sugar just before serving.