Guilt-Free Festive Fudgy Delights: Vegan Christmas Brownies

Guilt-Free Festive Fudgy Delights: Vegan Christmas Brownies

Who says you can't enjoy rich, decadent treats while staying healthy? This holiday season, I'm thrilled to share a recipe that's both incredibly delicious and surprisingly good for you: Vegan Christmas Brownies! These aren't your average brownies; they're packed with festive flavors, a melt-in-your-mouth fudgy texture, and are entirely plant-based.

Baking, But Make it Healthy

Baking can sometimes feel like a tightrope walk – a delicate balance of science and art. But don't let that intimidate you! With a few simple tips, you can whip up these amazing Christmas brownies without any stress. Unlike cooking where you can tweak as you go, baking needs a bit of discipline and the right amount of love.

These brownies are perfect for sharing at a holiday gathering or enjoying with a cup of your favorite warm drink. They’re so good, nobody will believe they're vegan. It’s like a little festive magic in every bite!

Key Ingredients for a Healthy Twist

• Flax Power: We're using ground flax seeds to replace eggs, giving the brownies a lovely moist texture and a boost of omega-3s. Chia seeds work well too, or aquafaba for an extra fluffy result!
• Plant Milk Magic: Any plant milk will do, but soy adds a bit of protein. Think of the extra nutritional power!
• Festive Booze (Optional): Amaretto, Marsala wine, or Port adds a Christmasy warmth (if you're feeling frisky). You can easily swap it out for orange-rind infused plant milk for a non-alcoholic version - think of the zesty flavor!
• Dark Chocolate Delight: Good quality 70% cacao dark chocolate is a must for that intense chocolatey experience and extra antioxidants.
• Vegan Butter Goodness: It creates the fudgy interior. You can use coconut oil, too, just make sure it's odorless if you don't want the coconut flavor.
• Moist Muscovado: It makes brownies extra fudgy. If you haven't got it, no worries, caster sugar will do the job too!
• Smart Flour: Plain flour is key, no self-raising stuff! For gluten-free, go for a blend high in starches.
• Cornstarch for Fudginess: But a little more flour works in a pinch.
• Cocoa for Richness: Natural cocoa powder adds an extra layer of chocolate heaven.
• Spices to Spark Joy: A mix of cinnamon, ginger, cardamom, nutmeg, and cloves creates that perfect festive vibe.
• Ginger Zing: Stem ginger or crystallized ginger adds surprise and warmth.
• Crunchy Gingerbread: Crushed gingerbread adds a lovely textural element and a pop of holiday cheer.

Making the Magic Happen

1. Activate the Flax: Mix flax with plant milk and let sit to thicken.
2. Melt the Chocolate: Gently melt chocolate and vegan butter together.
3. Mix the Wet Ingredients: Whisk flax and sugar, add the booze and then fold in the melted chocolate mix.
4. Combine Dry Ingredients: Sift in the flour, cornstarch, cocoa, salt, baking soda, and spices. Fold into the wet mix until just combined.
5. Fold in the Goodies: Add the chopped stem ginger and crushed gingerbread, mix it up.
6. Bake to Perfection: Pour the batter into a lined tin, decorate with whole gingerbreads, and bake until just set.
7. Cool and Enjoy: Let them cool completely before slicing. They’re even better after a couple of hours in the fridge!

Full Recipe

Yields: 20 cm / 8" square tin Prep time: 20 minutes Cook time: 22 minutes

Ingredients:

• 8 g / 4 tsp ground flax seeds
• 60 ml / ¼ cup plant milk
• 150 g / ¾ cup caster (superfine) sugar
• 100 g / ½ cup dark muscovado sugar
• 60 ml / ¼ cup Amaretto, Marsala wine, or Port (or orange-infused plant milk)
• 150 g / 5¼ oz vegan 70% cocoa dark chocolate, broken up roughly
• 100 g / 3.5 oz (scant ½ cup) vegan butter
• 125 g / 1 cup plain flour (or gluten-free blend)
• 8 g / 1 tbsp cornstarch
• 40 g / scant ½ cup unsweetened cocoa powder
• ½ tsp salt
• Spices: 1 tsp cinnamon & ginger, ¼ tsp cardamom, ¼ nutmeg, pinch of cloves
• ½ tsp baking soda
• 65 g / 4 balls of stem ginger (or candied ginger), chopped
• 16 gingerbreads, homemade or shop-bought

Icing (Optional)

• 50 g / ½ cup icing/confectioner’s sugar
• 10 ml / 2 tsp water, lemon juice, or plant milk

Method:

1. Preheat the oven to 180°C / 355°F. Line a square 20cm / 8-inch tin with baking paper.
2. Mix flax and plant milk in a bowl. Let sit for 20 minutes.
3. Melt the chocolate and vegan butter in a bowl over a pot of simmering water.
4. Add both sugars to the flax mixture and whisk until bubbly.
5. Fold in the alcohol (or non-alcoholic sub), and then the melted chocolate mixture.
6. Sift in the dry ingredients, folding until just combined. Add ginger and crushed gingerbread.
7. Pour the batter into the tin, spread evenly, and top with gingerbreads.
8. Bake for 22 minutes, then cool completely and chill.
9. For icing, mix icing sugar and liquid, drizzle over the cooled brownies.

Notes:

• Aquafaba Option: Use 60ml/ ¼ cup of aquafaba instead of flax + plant milk. Whisk it with sugar as per the directions.
• Booze Swap: Replace with plant milk infused with orange peel for a festive touch.

Share the Love

If you make these delightful brownies, share your creation on Instagram using #healthyfestivebakes and @healthy_eats. I love seeing your takes on my recipes!

Nutritional Information (per slice):

• Calories: 267
• Sugars: 23g
• Fats: 10g
• Saturates: 4g
• Proteins: 3g
• Carbs: 42g

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Enjoy your baking and happy holidays!