Dessertsdeliciouslyella
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.
👥 16 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●saucepan
- ●microwave
📝 Preparation Steps
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.
cacao powder1.8 ozcoconut sugar7 ozbaking powder1 teaspoonsea salt1 pinch
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.
coconut oil3.5 oztahini4 tablespoons
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.
dark chocolate3.5 ozstem ginger3 ozwalnuts1.8 oz
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.
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