Festive Brownies

It's Christmas Eve! And even though I should be preparing dinner right now because we celebrate it here in Spain I so wanted to share these vegan festive brownies with ya'll! :-)

This is a super easy Christmas recipe that will please everyone (even non-vegans), they are so rich, so fudgy and so indulgent! There's no Christmas without a good overdose of chocolate, amiright?!

It's going to be short and sweet today because I must hurry up, before dinner I gotta go feed my stray cats some special festive dinner. My Christmas wish is that next year more kitties find their forever home and my message to those who buy or adopt baby pets these holidays: they are not toys nor gifts! Think twice before getting a pup or a kitty!

¡Receta en español en la web de Ecocesta!

Festive Brownies

(yield: 15 brownie trees approx)

Ingredients

1 tablespoon ground flax seeds.

2 1/2 tablespoons warm water.

1 1/2 cups spelt flour.

1/3 cup almond flour.

1 cup pure cocoa powder.

1 1/2 cups coconut sugar.

1 teaspoon baking soda.

A pinch of pink Himalayan salt.

1/2 cup unsweetened almond milk.

3/4 cup extra virgin olive oil (mild taste).

- Toppings:

Vegan white chocolate, melted.

Chocolate pearls/sprinkles.

Directions

First we prepare the flax "egg" by mixing the ground flax seeds with the warm water in a small bowl. Set aside.

Preheat oven to 180 ºC (356 ºF), lightly grease a square brownie pan with coconut oil or vegan margarine and line with parchment paper.

In a large bowl mix with a hand whisk the spelt flour, almond flour, cocoa powder, coconut sugar, baking soda and salt. In a separate bowl whisk the almond milk with the oil and mix in the flax egg.

Pour the wet mixture into the dry ingredients and stir with a silicone spatula until combined, the batter should look glossy and thick. Spoon the batter into the prepared pan and spread into an even layer. 

Bake for 35 minutes or until the centre of the brownie looks set but still a bit soft to the touch. Remove from the oven and let cool in the pan on a wire rack before unmolding. Store in the fridge before cutting into pieces.

Cut the brownies into triangles and decorate with melted vegan white chocolate using a pastry bag and a decorative tip, and finally top with chocolate pearls and/or sprinkles.

Store brownies in an airtight container at room temperature.