These chocolate brownies are everything you could ever want in a chocolaty dessert and more.
They’re honestly some of the best brownies I’ve ever tried. They’re ultra chewy, gooey and satisfying.
No Christmas or New Year’s celebrations is complete without these charming and very tasty brownies. Let the New Year’s countdown commence with these delicious Christmas tree brownies, with a chewy vegan brownie, wrapped in a silky smooth chocolate ganache, decorated with melted Biscoff spread and edible star sprinkles and glitter.
Turn a classic brownie into these festive and fun treats. They’re great for kids and big kids alike to make.
Decorate with any sprinkles you fancy. I used the Fancy Sprinkles edible gold metallic stars and Gold star sprinkles to help add some magic to these cookies.
Use the code: LITTLEVEGAN15 for 15% off your order on Fancy Sprinkles.
Check out their vegan sprinkle range here! I use their products all the time and their range of vegan sprinkles, edible glitter etc is amazing!
Preparation: 15 minutes
Baking time: 30 minutes
Makes: 6-8 brownies (depending on cookie cutter size)
Ingredients for the brownie
- 2 tablespoons of flaxseed + 4 tablespoons of water
- 70g of dairy-free butter/margarine
- 80g of caster sugar
- 80g of light brown sugar
- 50g of cocoa powder
- 1/2 teaspoons of baking powder
- 100g of self-raising flour
Ingredients for the chocolate ganache
- 110g of dairy-free chocolate
- 50g of dairy-free cream (Eg Coconut cream, Elmlea Plant based cream)
- 20g of Biscoff spread (melted)
- Star sprinkles
1. Preheat oven to 180 degrees c fan, and line an 11 x 7 inch baking tin with grease-proof paper.
2. Make the flax eggs.
Add 2 tablespoons of ground flaxseed into a small bowl and add in 4 tablespoons of water. Stir to combine then set aside to thicken. This will take around 10 minutes.
3. In a large mixing bowl, add in the dairy-free butter/margarine, both sugars and flax egg. Whisk to combine until light in colour.
4. Add in the cocoa powder, baking powder and flour. Mix until a thick brownie batter.
5. Spoon then spread the batter into the lined tin, making sure to get it as flat as possible.
Smooth out with the back of a spoon or offset spatula.
6. Place the tin into the oven and bake for 30 minutes, or until a skewer inserted comes out clean.
7. When the brownie is ready, remove from the oven and allow to cool. You want to cut the brownie whilst it’s still slightly warm, as when it’s cold, it will crack.
Using an small Christmas tree cutter, cut 6 trees from brownie and place onto greaseproof paper. Discard trimmings (I like to store them in a sealed container in the fridge for snacking).
Method (chocolate ganache)
1. Place the dairy-free cream into a medium-sized saucepan, and heat on medium until it comes to a low boil.
2. Place the dairy-free chocolate into a heatproof bowl and pour over the hot cream.
Allow to sit for a few minutes then stir together.
The cream will melt the chocolate.
3. Balance a brownie tree on a fork, and using a spoon, drizzle the ganache over the brownie, allowing any excess ganache to drip back into the bowl.
Don’t try to dunk the brownies as they will crumble, you want to be very careful.
Repeat for all brownies. Place into the freezer for 10 minutes to allow the ganache to set.
1. Place the Biscoff spread into a small saucepan and heat on low for a minute until melted. Don’t let it burn. Stir continuously.
2. Place the melted Biscoff into a piping bag fitted with a small round tip nozzle, pipe over the brownies in a zigzag pattern. Scatter with the star sprinkles.
Store in the fridge in a sealed container, best enjoyed within 3 days of making.
Make sure you follow me on my social media
The Little Blog Of Veganⓒ All Rights Reserved. 2020