Christmas brownie with caramelized apples and cinnamon. Combined with a homemade vanilla ice cream, it's the perfect dessert for your vegan Christmas menu.
FOR THE CARAMELIZED APPLES medium pan with 5 tablespoons of sugar +2 tablespoons of water put on the stove and heat. Once the sugar begins to melt and turn slightly brown, add apple pieces and stir. Turn down heat a bit and let apples caramelize until liquid evaporates. Set aside.
2 Piece medium apples, 62,5 g Raw cane sugar, 2-3 tbspn Water
TIP: Don't worry if sugar clumps form at the beginning. These dissolve again over time.
Place flaxseed eggs in a large baking bowl, stir and allow to thicken briefly.
3 Piece Flaxseed eggs
Melt margarine in a small saucepan and set aside.
90 g vegan margarine
Preheat the oven to 180 degrees and line a baking pan (about 20x20cm) with baking paper.
Add melted margarine to flax eggs and mix well.
Add apple pulp, raw cane sugar, whole cane sugar and coconut blossom sugar and continue stirring until everything is well mixed.
30 g Apple pulp, 100 g Raw cane sugar, 100 g Coconut sugar
Place a sieve over the baking bowl and sift in the flour and cocoa powder.
125 g Fine spelt flour Tpy630, 65 g Cocoa powder
Add baking powder, vanilla, and sea salt and work into a uniform dough.
1 tbspn Tartar baking powder, ½ tbspn Bourbon vanilla, 1 tbspn Cinnamon, ¼ tbspn Sea salt
Pour the batter into the baking pan and smooth it out. Spread caramelized apples and pecans on top.
33 g Pecans
Place in the oven and bake for 25 minutes until the corners are dry and the brownie top is nicely baked through.
OPTIONAL: In the meantime, melt the chocolate.
Melted dark chocolate
Remove from the oven and allow to cool completely.
Cut into 15 pieces and remove from baking pan and serve optionally with a scoop of vanilla ice cream and caramel sauce. enjoy!
vegan vanilla ice cream
Store leftovers in an airtight box at room temperature. Can be kept in the freezer for up to one month.