I've been so excited to share this vegan Spiced Chocolate Brownie recipe with you ever since I made it last week. It's not only dead easy to make, but is full of delicious spicy Christmassy flavours and has a lovely squishy texture.
I'm also not ashamed to say I ate it for breakfast. Twice. And I have no regrets.
I mean- what's not to like? The batter is easy and (whisper it, healthier) as it is blended with banana, the cacao nibs provide a very intense chocolatey crunch, the gingerbread-style spices add a gorgeous Christmassy flavour and the texture is fudgily perfect.
ThisSpiced Chocolate Brownie recipe makes a huge tray full, so this is the perfect cake to share. It also keeps well, so you can enjoy it all week, if it lasts that long!
I made this recipe with some gorgeous Colombian Panela sugar, it has a deep molasses flavour which is perfect for richly flavoured cakes. Unlike brown sugar that we buy in the supermarket which is usually just refined white sugar that has had some molasses added back to it, Panela is made with unrefined cane sugar that has been made by simply boiling cane sugar juice then drying it.
Also- Don't worry if you don't have cocoa nibs. I added them because I'd bought a pack in a fit of healthfood curiosity and hadn't used them. They do taste great in this recipe but use dark chocolate chips instead if you wish.
If you like this Christmas Spiced Chocolate Brownie recipe, you might want to try out our other brownie and Christmas recipes:
A yummy vegan brownie recipe that is full of chocolate and spices! Perfect for Christmas or to feed to family and friends in Autumn or Fall.
- 240 grams plain flour 2 cups
- 400 grams brown sugar 2 cups (I used panela, a South American unrefined sugar)
- 75 grams unsweetened cocoa powder ¾ cup
- 1 teaspoon baking powder
- 1 teaspoon salt
- 300 g mashed ripe bananas 1 cup (approx 2 medium bananas)
- 60 ml unsweetened soy milk or almond milk ¼ cup
- 60 ml sunflower or other unflavoured oil ¼ cup , plus a little extra to grease the pan with.
- 1 teaspoon vanilla extract
- 1 cup cacao nibs (or dark vegan choc chips)
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon all spice
Preheat oven to 170C/ Gas mark 4 and grease a 13x9-inch baking pan.
In a large bowl, whisk flour, brown sugar or panela, cocoa, spices, baking powder & salt.
Make sure you mash the bananas well then stir in the oil, milk and vanilla well.
In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
Add banana mixture to the flour mix and stir gently until combined. Add the cocoa nibs or choc chips and fold through the batter.
Pour the (now delicious smelling) brownie batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.
(Make sure you don't overbake, or the brownie may not be as fudgy and squidgy).
Cut into squares & sprinkle some icing sugar over to serve.
This recipe stores well for at least a week. Just store in an airtight container.