Deliciously spiced with a hint of Christmas
Ingredients
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140 g plain / gluten-free flour
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1/8 tsp xanthan gum if using GF flour
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250 g light brown sugar
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100 g cocoa powder
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1/2 tsp mixed spice / pumpkin pie spice
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1/2 tsp ground cinnamon
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1 tsp baking powder
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1/2 tsp bicarb / baking soda
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120 ml applesauce
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100 ml light coconut milk
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60 ml oil
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1 tsp vanilla extract
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90 g free-from chocolate chips such as Plamil / Enjoy Life brand
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3 tbsp mincemeat (see my previously posted recipe)
Steps
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Preheat the oven to gas 4 / 180C / 350F and line an 8 x 8 inch square tin with parchment paper
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Mix the flour, xanthan gum, brown sugar, cocoa powder, spices, baking powder and bicarb together in a large bowl
![Vickys Christmas Brownies, GF DF EF SF NF recipe step 2 photo]()
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Stir in the applesauce, coconut milk, oil and vanilla to form a thick batter
![Vickys Christmas Brownies, GF DF EF SF NF recipe step 3 photo]()
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Fold in the chocolate chips and mincemeat
![Vickys Christmas Brownies, GF DF EF SF NF recipe step 4 photo]()
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Spoon the batter into the tin and spread out. Bake for 35 – 45 minutes or until firm to the touch and pulling away from the sides of the tin. Don’t overbake as they’ll go stale quicker
![Vickys Christmas Brownies, GF DF EF SF NF recipe step 5 photo]()
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Remove from the tin and leave to cool completely on a wire rack before cutting into 16 squares
![Vickys Christmas Brownies, GF DF EF SF NF recipe step 6 photo]()
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Dust with some icing sugar or ice with a thin glaze
![Vickys Christmas Brownies, GF DF EF SF NF recipe step 7 photo]()
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Or cut into triangles, pipe on green icing and add some sprinkles you’ve got little Christmas trees
![Vickys Christmas Brownies, GF DF EF SF NF recipe step 8 photo]()
