VEGAN CHRISTMAS PUDDING BROWNIES

Vegan Christmas pudding brownies image

Make brownies fabulously festive by adding Free From Christmas pudding into the mix. They're dairy-free, so they're perfect for vegans, too

Provided by Katie Hiscock

Categories Dessert

Time 1h20m

Yield Cuts into 16 brownies

Number Of Ingredients 14

Ingredients

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 ground almonds
50g cocoa powder
150g golden caster sugar
100g light brown soft 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

Steps:

Cut or crumble the free from Christmas pudding into small chunks or pieces, and set aside. Mix the ground flaxseed or linseed with 4 tbsp water in a small bowl, and leave to thicken and become gel-like.
Melt 150g of the chocolate, the spread and milk together in a heatproof bowl set over a small pan of just-simmering water (ensure the bottom of the bowl does not touch the water). Stir until the chocolate has melted and the mixture is smooth. Remove from the heat.
Heat the oven to 180C/160C fan/gas 4. Oil a 20cm brownie or square cake tin and line with baking parchment. Briefly whisk the flour, ground almonds, cocoa, sugars and salt together in a large bowl with an electric whisk to break up any lumps of sugar. Make a well in the centre, then whisk in the chocolate mixture, along with the flaxseed mixture and vanilla. Beat until smooth and all the flour is incorporated - the batter should be thick.
Fold in the Christmas pudding pieces and the remaining chocolate chunks until just incorporated, then scrape into the prepared tin. Smooth the surface with a spatula and bake for 40-50 mins until the top has a light crust and there's a slight wobble in the centre. A skewer inserted into the middle should have moist crumbs clinging to it, but no raw batter. Leave to cool completely in the tin.
Cut the brownies into squares and serve at room temperature, or chill for a more fudgy texture. Will keep in an airtight container at room temperature or chilled for up to three days, or frozen for up to three months. Dust with the cinnamon icing sugar just before serving.

Nutrition Facts : Calories 266 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.27 milligram of sodium