I’ve always loved baking, and there’s something extra special about making Festive Vegan Brownies. These brownies are rich, fudgy, and just the right balance of sweetness with a little twist of holiday cheer. When the holidays roll around, I can’t help but think of all the flavors that come together in this simple recipe. The Festive Vegan Brownies are perfect for sharing at a family gathering or a cozy night in. With a handful of ingredients, you can bring a warm, comforting treat to any occasion.
Simple Ingredients, Big Flavor
What I love most about these Festive Vegan Brownies is how easy they are to make. You don’t need fancy ingredients, just pantry staples like flour, cocoa powder, and sugar. The twist comes from using applesauce instead of eggs, and a touch of cinnamon and nutmeg to give them that holiday vibe. The batter is quick to mix together, and before you know it, you’re sliding a pan of warm brownies into the oven, filling your kitchen with that delicious, sweet smell.
Add a Festive Touch
To make the Festive Vegan Brownies even more special, I like to fold in a few chopped pecans or walnuts for crunch. You can also sprinkle some dried cranberries or mini chocolate chips on top before baking for a fun, colorful look. It’s the little details like this that make the brownies feel so festive. The combination of the rich chocolate with the nutty crunch and the sweet fruit really elevates the flavor. These small touches make every bite even better.
Perfect for Any Occasion
Whether you’re celebrating a holiday or just looking to treat yourself, Festive Vegan Brownies are a wonderful choice. They’re simple to make, but they feel like a special treat. Plus, the best part is that everyone can enjoy them—whether they’re vegan or not. These brownies are the perfect way to spread joy, one sweet bite at a time. So, grab your mixing bowls, and get ready to bake up a batch of these delicious, festive brownies.
Table of Contents
Chef’s Notes- Festive Vegan Brownies
- Room Temperature Ingredients: Always ensure that your wet ingredients, such as dairy-free spread and plant-based milk, are at room temperature. This helps the ingredients blend more smoothly, resulting in a better batter consistency.
- Check for Moisture: The brownies are done when a skewer inserted comes out with moist crumbs, but not wet batter. If the skewer comes out completely clean, the brownies might be overbaked. Aim for a soft, fudgy center.
- Flaxseed Mixture: The flax egg needs a little time to gel. Let the ground flaxseed sit in water for about 5 minutes to activate it properly. This step is essential for binding the brownies without eggs.
- Even Mixing: Be gentle when folding in the Christmas pudding (or fruit/nut mix). Overmixing can result in dense brownies, so fold carefully to preserve the airy texture.
- Optional Extra: For a richer texture, you can add chopped nuts like walnuts or pecans to the batter. They complement the chocolate and festive pudding beautifully.
- Cooling Time: Allow the brownies to cool completely before slicing. They’ll firm up and make it easier to cut clean, square slices. If you’re in a rush, you can refrigerate them for 30 minutes after they cool to speed up the process.
- Storage Tips: Store these brownies in an airtight container for up to 5 days, or freeze them for longer storage. To freeze, cut them into squares and place a piece of parchment paper between each slice before wrapping them tightly.
Festive Vegan Brownies
Indulge in the holiday spirit with these mouthwatering Vegan Festive Brownies! Perfectly blending the rich flavors of dark chocolate with the traditional Christmas pudding, this recipe is a delight for vegans and chocolate lovers alike. Dairy-free and easy to make, these brownies are the ultimate festive treat for your celebrations. Whether you’re hosting a holiday party or looking for a delightful gift, these brownies are sure to impress. Join the ranks of top chefs by adding this delectable dessert to your repertoire and make your Christmas extra sweet this year!
16
brownies20
minutes50
minutes280
kcal30
minutes1
hour40
minutesKeep the screen of your device on
Ingredients
- Dry Ingredients
1 1/4 cups self-rising flour
1/2 cup almond meal
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 tsp fine sea salt
- Wet Ingredients
1/2 cup dairy-free spread
3/4 cup dark chocolate, chopped and dairy-free
1/2 cup plant-based milk (such as oat or almond)
1 tsp vanilla extract or vanilla bean paste
- Binding Ingredients
2 tbsp ground flaxseed mixed with 4 tablespoons water
- Additional Ingredients
1 cup free-from Christmas pudding, crumbled
Vegetable oil for greasing the baking tin
- Topping
Mixed icing sugar and a pinch of ground cinnamon for dusting
- Alternative Ingredients:
Christmas pudding: Substitute with a mix of dried fruits and chopped nuts.
Ground flaxseed: Replace with chia seeds mixed with water or applesauce.
Dairy-free dark chocolate: Use regular dark chocolate for non-dietary restrictions.
Dairy-free spread: Coconut oil or margarine can replace dairy-free spread.
Plant-based milk: Any non-dairy milk like soy cashew, or rice milk.
Self-raising flour: Use all-purpose flour plus 1 1/2 teaspoons baking powder.
Ground almonds: Substitute with chopped walnuts or pecans.
Vanilla extract: Vanilla bean paste or maple syrup can replace vanilla extract.
Icing sugar: Powdered sugar can be used as an alternative.
Directions
- Preparing the Christmas Pudding – Begin by chopping the Christmas pudding into bite-sized pieces and set them aside for later use. If opting for a fruit and nut substitute, prepare your dry mix accordingly. Ensure the pudding is well-distributed throughout the batter for consistent flavor.
- Creating the Flax Egg – In a small bowl, combine the ground flaxseed with water, stirring well until the mixture thickens and becomes gelatinous. Let it sit for about 5 minutes to achieve the desired consistency. This flax mixture acts as a binding agent in the brownies.
- Melting the Chocolate Mixture – In a microwave-safe bowl, melt the dark chocolate, dairy-free spread, and plant-based milk together in 30-second intervals, stirring in between until smooth. Alternatively, use a double boiler method on the stovetop for even melting. Once fully melted, remove from heat and let it cool slightly.
- Mixing the Dry Ingredients – In a large mixing bowl, whisk together the self-rising flour, almond meal, cocoa powder, granulated sugar, light brown sugar, and sea salt until well combined. This ensures an even distribution of all dry elements, preventing clumps in the batter. For a gluten-free option, substitute self-rising flour with a gluten-free blend.
- Combining Wet Ingredients and Batter – Make a well in the center of the dry ingredients and pour in the melted chocolate mixture, flax egg, and vanilla extract. Stir everything together until the batter is smooth and fully incorporated. The consistency should be thick yet pourable; add a splash of plant-based milk if necessary.
- Adding the Pudding and Chocolate – Gently fold in the chopped Christmas pudding and reserve some dark chocolate chunks for topping, if desired. Ensure the additions are evenly distributed without overmixing the batter. This step adds festive flavors and textures to the brownies.
- Baking the Brownies – Pour the batter into a prepared 9×9-inch greased baking pan, smoothing the top with a silicone spatula. Bake in a preheated 350°F (180°C) oven for about 40-50 minutes, or until a skewer inserted comes out with moist crumbs. Allow the brownies to cool completely in the pan on a wire rack before cutting into squares.
- Optional Step: For an extra festive touch, dust the cooled brownies with a mixture of powdered sugar and a sprinkle of cinnamon before serving.
Equipment
- mixing bowls
- hand mixer
- silicone spatula set
- baking sheet
- measuring cups and spoons
Nutrition Facts
- Calories: 280kcal
- Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 150mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 25g
- Protein: 5g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 2mg
FAQ- Festive Vegan Brownies
Can I make these brownies gluten-free?
Yes! Simply substitute the self-raising flour with a gluten-free flour blend. You may need to adjust the baking time slightly, so check for doneness with a skewer.
Can I use another type of chocolate?
Absolutely! If you don’t need them to be dairy-free, you can use regular dark chocolate. If you’re okay with non-vegan alternatives, feel free to experiment with milk chocolate or even white chocolate.
What if I don’t have ground flaxseed?
You can substitute the flaxseed with chia seeds mixed with water or applesauce as a binding agent. Both will work similarly to flax and provide the necessary texture for the brownies.
How can I store these brownies?
These brownies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in individual pieces, wrapped tightly, for up to 3 months.
Can I use a different plant-based milk?
Yes, you can use any non-dairy milk such as soy, cashew, or rice milk. The flavor may vary slightly, but all options will work well in this recipe.
