This was my first Christmas going vegan and the most worrisome part was eating dessert on Christmas day (plus the lack of cheap chocolate in my stocking). I couldn’t have traditional Christmas cake, most mince pies, ice cream, most apple pie, cheesecake… The list of now inedible foods was endless.
My mum was in a similar state of confusion so she challenged me to make an appropriate dessert for everyone, from my grandparents to my younger brother. Everyone wanted chocolate (no surprise). Since I bake far less at home than at uni, this gave me the perfect opportunity to try Jamie Oliver’s Vegan Chocolate Brownies, with a few tweaks of my own.
If I had a cheeky slice on Christmas Eve, before the big day, who could blame me? It was just too irresistible a treat. I warn you now: this is one super indulgent and rich brownie. If you wish, you may tone it down with milk chocolate instead of dark.
Vegan Pecan and Almond Brownies
- Prep Time:20 minutes
- Cook Time:25 -30 minutes
- Total Time:50 minutes
- Servings:12
- Medium
- 5 tablespoon sunflower oil
- 7 oz dark chocolate (or vegan milk chocolate)
- 1 1/2 cup self raising flour
- 3 teaspoon cocoa powder
- 1 cup brown sugar
- 1 pinch sea salt
- 1 vanilla pod
- 9/10 cup unsweetened soya milk
- 3 1/2 oz almonds
- 3 1/2 oz pecans
Ingredients
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Step 1
Preheat the oven to 360ºF.
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Step 2
Lightly grease an 8 inch square baking tin with oil. Then line with greaseproof paper.
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Step 3
Melt 3/4 of the chocolate by placing a heat-proof bowl over simmering water. Once melted, set aside to cool.
#SpoonTip: Use a microwave to use less dishes.
Photo By Emily Stamp -
Step 4
Sieve the flour and cocoa powder into a large bowl.
Photo By Emily Stamp -
Step 5
Mix, then stir in the sugar and a pinch of salt.
Photo By Emily Stamp -
Step 6
Scrape the vanilla pod seeds into the bowl by halving the pod lengthways.
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Step 7
Fold the oil, soya milk and melted chocolate into the dry mix.
Photo By Emily Stamp -
Step 8
Roughly chop the pecans, almonds and remaining chocolate.
Photo By Emily Stamp -
Step 9
Stir them into the mixture, saving some nuts for the top.
Photo By Emily Stamp -
Step 10
Pour the mixture into the prepared tray evenly.
Photo By Emily Stamp -
Step 11
Sprinkle the remaining nuts over the top.
Photo By Emily Stamp -
Step 12
Place into the oven for 25-30 minutes. It will be cooked on the outside and still gooey inside.
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Step 13
Leave to cool 5 minutes, then serve.
#SpoonTip: Serve with banana or vanilla ice cream.
Photo By Emily Stamp