Vegan Christmas Tree Brownies (Gluten-Free) Recipe
Introduction
These Vegan Christmas Tree Brownies are a festive twist on a classic treat, perfectly moist and rich with dark chocolate. They’re gluten-free and easy to decorate, making them a fun holiday project for the whole family.
Ingredients
- 200g dark chocolate, divided
- 240ml plant-based milk, warmed slightly
- 75ml sunflower oil
- 150g caster sugar
- 1 tsp vanilla essence
- 175g self-raising flour
- 30g cocoa powder
- 1 tsp coffee, optional
- A pinch of salt
- 90g dark chocolate (for decoration)
- 50g icing sugar
- 1-2 tbsp water
- Green food gel or colouring
- Sprinkles
- Pretzel sticks
Instructions
- Step 1: Preheat the oven to 160°C fan/180°C conventional and line an 8-inch round tin with parchment paper, making sure it has fairly high sides to accommodate the rise.
- Step 2: Melt 150g of the dark chocolate and allow it to cool for 5 minutes. Chop the remaining 50g of chocolate into small pieces.
- Step 3: Warm the plant-based milk slightly, then mix it with the sunflower oil, caster sugar, and vanilla essence in a small bowl.
- Step 4: In a separate bowl, sift together the self-raising flour, cocoa powder, and optional coffee. Add the pinch of salt, then pour in the melted chocolate and milk mixture. Whisk until the batter is smooth.
- Step 5: Fold in the chopped chocolate pieces, pour the batter into the lined tin, and smooth the top.
- Step 6: Bake for 30 minutes. If the top browns too quickly, cover it loosely with foil and bake for an additional 5 minutes. The brownies should be cooked around the edges but slightly soft in the center.
- Step 7: Let the brownies cool in the tin for 10 minutes, then lift them out to cool fully on a wire rack.
- Step 8: Once cooled, use a hot, sharp knife to cut the brownies into eight triangular slices, like you would slice a cake.
- Step 9: Melt the remaining 90g of chocolate and dip the top of each brownie triangle into it. Place the dipped brownies on a tray or plate and chill in the fridge for 10 minutes to set the chocolate.
- Step 10: Mix the icing sugar, water, and green food gel until you have a thick but pipeable frosting. Pipe the green frosting over each brownie to resemble a Christmas tree.
- Step 11: Decorate with sprinkles and use a pretzel stick as the tree stump. Allow the icing to set before serving.
Tips & Variations
- For extra richness, try adding a teaspoon of instant espresso powder to the batter to enhance the chocolate flavor.
- You can substitute sunflower oil with melted coconut oil for a slightly different taste.
- Use different colored food gels to create a variety of festive decorating styles.
- Sprinkle chopped nuts or vegan white chocolate chips into the batter for added texture.
Storage
Store leftover brownies in a sealed container at room temperature for up to 5 days. To freeze, omit the decoration and freeze the undecorated brownies for up to 1 month. Thaw completely before decorating and serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of self-raising flour?
Yes, you can substitute plain flour combined with 1½ teaspoons of baking powder per 175g flour to achieve similar rising results.
Is the coffee essential in the recipe?
No, the coffee is optional. It deepens the chocolate flavor but can be omitted if you prefer or don’t have any on hand.
PrintVegan Christmas Tree Brownies (Gluten-Free) Recipe
Delight in these festive Vegan Christmas Tree Brownies that are both gluten-free and bursting with rich chocolate flavor. Moist, fudgy, and topped with vibrant green icing and fun sprinkles, these brownies are perfect for holiday celebrations or as a cheerful treat. Made with plant-based ingredients, they are suitable for vegans and those avoiding gluten.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free, Western
- Diet: Vegan
Ingredients
Scale
For the Brownies:
- 200g dark chocolate, divided (150g melted, 50g chopped)
- 240ml plant-based milk, warmed slightly
- 75ml sunflower oil
- 150g caster sugar
- 1 tsp vanilla essence
- 175g self-raising flour
- 30g cocoa powder
- 1 tsp coffee (optional)
- A pinch of salt
For the Decoration:
- 90g dark chocolate
- 50g icing sugar
- 1–2 tbsp water
- Green food gel or colouring
- Sprinkles
- Pretzel sticks
Instructions
- Preheat and Prepare Tin: Preheat your oven to 160°C Fan/180°C conventional. Line an 8-inch round baking tin with parchment paper ensuring the sides are fairly high to accommodate rising batter.
- Melt Chocolate: Melt 150g of the dark chocolate and let it cool for 5 minutes. Meanwhile, finely chop the remaining 50g of chocolate for folding later.
- Mix Wet Ingredients: Warm the plant-based milk slightly, then combine it with sunflower oil, caster sugar, and vanilla essence in a small bowl.
- Combine Dry Ingredients: In another bowl, sift together self-raising flour, cocoa powder, and coffee powder (if using). Add a pinch of salt for depth of flavor.
- Create Batter: Pour the melted chocolate and the milk mixture into the dry ingredients. Whisk thoroughly until you achieve a smooth, lump-free batter.
- Fold in Chopped Chocolate: Gently fold the chopped 50g chocolate into the batter for delightful chocolate bursts.
- Bake the Brownies: Pour the batter into the prepared tin, smoothing the surface evenly. Bake for 30 minutes, covering loosely with foil if the top darkens too much. Bake for an additional 5 minutes or until edges are set but the center remains slightly soft.
- Cool: Let the brownies cool in the tin for 10 minutes before lifting out to cool completely on a wire rack.
- Slice into Triangles: Using a hot, sharp knife, cut the brownie into 8 triangles, reminiscent of Christmas tree shapes.
- Dip in Chocolate: Melt the remaining 90g dark chocolate and dip the top of each brownie triangle to coat. Place on a tray or plate and chill in the fridge for 10 minutes until set.
- Prepare Icing: Mix icing sugar with water and green food gel until you have a thick but pipeable frosting.
- Decorate Brownies: Pipe green frosting over each chocolate-covered triangle to create a tree effect. Decorate with sprinkles and add a pretzel stick at the bottom as a tree trunk.
- Set and Serve: Allow the icing to set before serving your festive vegan Christmas tree brownies. Enjoy!
- Storage: Store leftovers at room temperature in a sealed container for up to 5 days or freeze undecorated brownies for 1 month.
Notes
- You can omit coffee powder if preferred; it enhances the chocolate flavor but is optional.
- Ensure plant-based milk is only warmed slightly; hot milk might seize the chocolate.
- Use a hot knife for clean slicing—dip the knife in hot water and wipe dry before each cut.
- Decorate with your choice of sprinkles for a festive touch and pretzel sticks for an authentic ‘tree trunk’.
- For best texture, do not overbake; brownies should be fudgy with a slightly soft center.
- These brownies freeze best before decoration; add frosting and sprinkles after thawing.
Keywords: Vegan Christmas brownies, gluten-free brownies, holiday desserts, festive brownies, plant-based desserts, chocolate brownies, vegan baking
