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
Preheat the oven to 360ºF.
Lightly grease an 8 inch square baking tin with oil. Then line with greaseproof paper.
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.
Sieve the flour and cocoa powder into a large bowl.
Mix, then stir in the sugar and a pinch of salt.
Scrape the vanilla pod seeds into the bowl by halving the pod lengthways.
Fold the oil, soya milk and melted chocolate into the dry mix.
Roughly chop the pecans, almonds and remaining chocolate.
Stir them into the mixture, saving some nuts for the top.
Pour the mixture into the prepared tray evenly.
Sprinkle the remaining nuts over the top.
Place into the oven for 25-30 minutes. It will be cooked on the outside and still gooey inside.
Leave to cool 5 minutes, then serve.
#SpoonTip: Serve with banana or vanilla ice cream.