I’ve been developing a mild brownie baking obsession recently and can’t stop experimenting with lots of different flavours and toppings. I’m also super obsessed with anything remotely cinnamon or gingerbread spiced.. so obviously this brownie batch simply had to incorporate that as well!
I was so happy with how these turned out. They’re and idyllic balance of sweetness, decadent rich chocolate and a dreamy, gooey texture with crunchy bites of dark chocolate chunks throughout. Honestly, I could probably eat a whole batch of these all to myself.
It’s taken a few failed attempts to finalise a recipe that I was complete satisfied with, as the texture just wasn’t quite what I was after. Like with most aspects of my life, I’m such a perfectionist at the best of times with my cooking and I just really wanted brownies that were seriously fudge, with oozing chocolate chunks straight from the oven.
As per, these are also Gluten, dairy and refined sugar free (even the frosting).. I know pretty much all of the recipes on here fit into this category, so I’m never sure whether I should keep stating this or not- but just in case you’re new here! Another great thing about these, is that the brownie recipe itself is practically a one bowl method, so you won’t need any fancy equipment for this one! Just a bowl and wooden spoon!
Anyway guys.. these are a must bake this Christmas and I reckon your friends, neighbours, family, work colleague, partners and whoever else you treat to them, will certainly be very grateful!
Ingredients
- 100g coconut palm sugar
- 85g agave syrup (could sub for maple syrup)
- 80g vegan butter
- 1/2 tsp baking powder
- 6 heaped tbsp cacao powder (could use cocoa but might need to add a little extra)
- 1/2 cup and 30g flour
- Pinch sea Salt
- 2 whole eggs
- Generous handful dark Chocolate chips (or chopped dark choc)
- 1/2 tsp Cinnamon + Extra for garnishing
- Pecan nuts to decorate
- 2 Heaped tbsp cashew butter
- 3 Tbsp cacao powder
- 1/2 tsp cinnamon
- 3 tbsp agave syrup
- Almond milk as needed
Method
Preheat your oven to 180c and line a brownie tray with baking paper.
In a mixing bowl, cream together the vegan butter, coconut sugar and agave syrup until smooth and fluffy.
Beat in each of the eggs and continue to give this a thorough mix until everything is well combined.
Fold through all of the dry ingredients so that you’re left with a smooth, velvety chocolate batter. Then carefully stir in the chocolate chunks.
Pour this into your brownie tray and smooth over the top. Add a few extra pieces of chocolate and pop these into the oven for 15 minutes to bake.
Once the brownies are ready, remove from the oven and allow to cool.
Meanwhile, to make the frosting, mix together the cashew butter, cacao powder, cinnamon and syrup. Then, gradually drizzle in a little almond milk whilst mixing so that you’re left with a thick, luscious looking chocolate icing.
When your brownies are completely cool, spread a generous layer of the frosting over the top and garnish with a pinch of coarse sea salt., sprinkle of cinnamon and some pecan nuts. Slice into portions and enjoy!
