Easter Fudgy Brownies with Hot Cross Bun Topping

This recipe is a cheeky take on my fudgy vegan brownie - with an Easter twist!

The brownie itself is gluten and dairy free, so be sure to choose the correct hot cross buns for your dietary needs, to complete this recipe.

Flourless Dark Chocolate and Cherry Cake (Vegan, Gluten-Free)
Ingredients - Easter Fudgy Brownies (Vegan, Gluten-Free) with Toasted Hot Cross Bun Topping

4 Tablespoons ground flaxseed
11 Tablespoons just-boiled water (to mix with flaxseed)
1/2 cup plant-based milk (I use almond)
125 grams good-quality vegan dark chocolate
1/2 cup coconut sugar (caster sugar can also be used, if you don't have coconut)
1/2 cup coconut oil, melted (rapeseed or olive oil can also be used, if you don't have coconut)
1 teaspoon vanilla extract
Pinch salt

1/2 cup gluten-free flour (I use rice flour)
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder

​2 cups ground almonds (also known as almond flour)
4-6 Hot Cross Buns, Sliced, to Top 
Method
 
Preheat your oven to 170°C. Lightly grease and line a deep slice tin with baking paper.


In a mug or small bowl, whisk together ground flaxseed and just-boiled water. Place mixture in fridge while you prepare the rest your brownie.
 
In a heavy-based saucepan, heat almond milk over low heat. Once simmering, remove from heat and fold through broken dark chocolate with a rubber spatula until melted and smooth.


In a separate bowl, sift together flour, cocoa powder and baking powder. Add ground almonds. Mix to combine.
 
In another bowl, place sugar, oil, vanilla and salt and whisk until combined. Remove flaxseed mix from fridge. This should now appear 'gluggy', much like an egg mix. Stir with a fork and then add to oil mix. Whisk all ingredients together, then add your melted chocolate mix. Fold through with a rubber spatula to combine all wet ingredients.
 
Add dry flour mixture to wet chocolate mix. Fold again until all ingredients are mixed. Pour batter into your prepared tin.
 
Bake for 20 - 25 minutes, or until the edges have firmed up.  After 15 minutes, quickly place your sliced your sliced hot cross bun tops on the brownie to decorate, pressing slightly into the mixture to stick. Return to the oven for the final 5 - 10 minutes to lightly toast the top of the buns.


Be careful not to overcook this brownie! An inserted cake skewer should not appear clean - you want a springy outer brownie and chewy centre. 
 
Allow to cool in tin before transferring onto a wire lack. Once at room temperature, dust with a sprinkling of icing sugar.


Yields: 6 large or 12 small  brownie pieces

Prep time: 20 minutes | Cook time: 20 -25 minutes

Eat: Best eaten within 3-4 days. This brownie also freezes well.


Variation: Swap out the Hot Cross Buns for Cream Eggs - see here!

Did you like this recipe? I'd so love for you to share your creation on Instagram and tag @ems_bakes. I do hope you enjoy!​​