Stem Ginger & Orange Brownies
Rich, fudgy and deeply chocolatey, these brownies deliver all those festive flavours in a much simpler format. Perfect if you’re not into a traditional Christmas pudding, or you just want something a little different this year – we love them served with plant-based ice cream and berry compote.
- Prep time
- 14 min
- Cook time
- 45 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.8 oz cacao powder
- 7 oz plain flour
- 7 oz coconut sugar
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 3.5 oz coconut oil
- 6.8 fl oz soya milk
- 4 tablespoons tahini
- 1 whole orange
- 3.5 oz dark chocolate
- 3 oz stem ginger
- 1.8 oz walnuts
- 1 pinch of sea salt
Instructions
- 1
Preheat the oven to 160°C fan / 350°F. Line an 8 x 8” / 20 x 20 cm baking tin with baking parchment.
- 2
In a large bowl, mix the cacao powder, flour, coconut sugar, bicarb, baking powder and a generous pinch of sea salt.
- 3
Gently melt the coconut oil in a saucepan over low heat (or in the microwave on a low setting). Stir in the milk and tahini until smooth. Make a well in the dry ingredients, pour in the wet ingredients, then fold gently until just combined.
- 4
Add the orange zest, dark chocolate, stem ginger and walnuts, then fold again until just combined. Transfer the batter to the lined tin and smooth into an even layer.
- 5
Bake for 25–30 minutes, until cracked at the edges and just set in the middle. Leave to cool in the tin on a wire rack before slicing. For extra fudgy brownies, chill in the fridge overnight before slicing.