Vegan brownie recipe - As seen on The Graham Norton show

Mon 16 Dec 2013 @ 12:15
Author Clare Knivett

Calling all chocolate lovers! As you may have seen on The Graham Norton Show on Friday, Jamie shared the chocolate love by making a vegan brownie for his fellow guests - yes, even with special dietary requirements you can enjoy this indulgent pud.

In our first Christmas issue (43), The Intolerant Gourmet author Pippa Kendrick revealed her amazing vegan, gluten-free and vegetarian dishes perfect for the festive season - and it's from here that Jamie wanted to use the recipe for Friday's treat (for a copy of this issue, simply use this link. And if that sounds right up your (or a loved one's) street, don't forget to sign up today for a subscription to the magazine or our iPad app – it's the ideal Christmas gift for any foodie.

Anyway, find Pippa's vegan chocolate brownie recipe below – as seen on TV. Enjoy!

CHOCOLATE BROWNIES WITH COCONUT WHIP
(gluten free, vegan)

Aduki (or adzuki) beans are traditionally used in Japanese cooking to make a sweet and creamy paste called anko. Here their wonderful density forms the base of these deliciously gooey brownies. You can make these the day before and warm through before serving.

Makes 9 brownies
• 6 tbsp ground flaxseed
• 1 x 400g tin of aduki beans, drained and rinsed
• 75ml sunflower oil
• 200g light soft brown sugar
• 55g cocoa powder
• 55g ground almonds
• 1 tsp gluten-free baking powder
• 1 tsp vanilla extract
• 100g dark dairy-free chocolate

Coconut whip
• 200ml coconut cream
• 3 tbsp icing sugar
• ½ tsp vanilla extract

1. The day before you make your brownies, place the carton of coconut cream in the fridge and leave for 24 hours to thicken up.
2. Preheat the oven to 180C/gas 4. Lightly grease a 23cm square brownie tin with sunflower oil and line with baking paper. In a bowl, combine the ground flaxseed with 9 tablespoons of water, stir well and leave to one side to thicken up. (The flaxseed will absorb all of the liquid, acting as a binder for the brownies.)
3. Place the beans in a food processor and blitz to a smooth paste. Add the flaxseed mixture, sunflower oil, sugar, cocoa, ground almonds, baking powder and vanilla extract, then pulse everything again until
you have a rich and glossy batter.
4. Roughly chop the dark chocolate into small chunks, add to the mixture and pulse briefly just to incorporate the chocolate. Spoon the batter into the prepared brownie tin and bake for 55–60 minutes, covering the brownies loosely in tin foil halfway through cooking to stop them catching. Remove from the oven and set aside to cool just a little.
5. In a bowl, whisk the chilled coconut cream, icing sugar and vanilla extract until thick and creamy. Slice the brownie into squares and serve with the coconut whip for drizzling.

Per serving 440 cals, 27g fat (11g saturated), 8g protein, 43g carbs, 33g sugars

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