If you like your brownies rich, dark and fudgy, this is the perfect recipe for you. And it couldn't be easier. Serve these up to Christmas guests as a tasty alternative to the usual seasonal treats.
I've begun trialing my Christmas recipes and wanted to create something with a wintery kick. I developed a brownie recipe a while ago after many months of brownies that were too cakey or too dense!
The ingredients are items you'll find in your store cupboard; don't be alarmed by the inclusion of tahini, it offers a silky smooth texture and binds the bakes perfectly. Use dates in the same way you would to make sticky toffee pudding to create a dense, fudgy brownie. Add crystallised stem ginger and maple syrup and you instantly have a festive treat.
Give the gift of homemade vegan brownies...
Makes approximately 6 medium brownies
Ingredients
100g dates, pitted
8 tbsp soya milk
3 tbsp maple syrup
2 tbsp sunflower oil
1 tbsp vanilla extract
1 tbsp tahini
50g plain flour
60g cocoa
50g crystallised stem ginger, chopped finely
1/2 tsp baking powder
Pinch of salt
Icing sugar to dust
Method
1. Soak the dates in hot water for 10 minutes until soft, then drain the water. Pre-heat the oven to 180C/ Gas mark 4 and line a baking tray with greaseproof paper.
2. Place the softened dates, soya milk, maple syrup, sunflower oil, vanilla extract and tahini in a high-powered blender and blend until semi- smooth.
3. In a bowl, combine the flour, cocoa, crystalised ginger, baking powder and salt. Pour in the blended ingredients and stir to form a thick mixture. When the ingredients have combined, spoon into the baking tray until it is about an inch thick.
4. Bake in the oven for 18-20 minutes until there is a shiny crust on the top. Allow to cool fully before cutting. Sprinkle with icing sugar to decorate.
Enjoy!
Brilliant- you seem to have really nailed it with the texture. My brownies are usually too cakey; must try your tahini idea!
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