These brownies are gooey, delicious and undeniably cute thanks to their Rudolph resemblance. Depending on the baking time, you can have a firmer batter or a quite warm and gooey brownie to indulge in with dairy free ice-cream.
Makes 8/10 brownies
80ml coconut oil
80ml non-dairy milk
1 teaspoon vanilla
5 tbsp Palmyra Jaggery (or any unrefined sweetener)
80g ground flaxseed
120g brown rice flour
1/4 teaspoon salt
dark chocolate syrup
vegan chocolate pretzels
vegan candied cherries
vegan white chocolate buttons
Pre-heat oven to 150. Prepare a small baking pan by lining the bottom with parchment paper and greasing on the sides of the pan. In a large bowl, whisk together coconut oil, non-dairy milk, vanilla, sweetener, and ground flaxseed. Whisk in protein and salt.
Stir in the brown rice flour until well mixed. This will form a very thick and sticky batter.
Pour batter into the prepared pan and spread it out. Bake in the pre-heated oven for 30 minutes. Remove from the oven and allow to cool for at least 15 minutes before cutting and eating.
To decorate: use chocolate pretzels for horns on both sides of each brownie. Add a small drop of chocolate sauce in the middle of each white chocolate button for eyes, and the candied cherry for the red nose!