To make these fudgy brownies even more special I folded some golden pineapple into the brownie batter and once the tray bake was cool, I topped it with chocolate fudge icing and finished it with slices of pineapple and some dark chocolate strands.
Rich and indulgent chocolate and pineapple brownies topped with chocolate fudge icing and pineapple. Made with flax eggs. Suitable for vegetarians, vegans and those following a dairy-free and egg-free diet.
PREP TIME: 10 MINS COOK TIME: 35 MINS TOTAL TIME: 45 MINS
- 200g dark chocolate
- 200g dairy free spread
- 3 tbsp flax seeds
- 2 tsp vanilla extract
- 200g light brown sugar
- 80g plain flour
- 260g drained tinned pineapple
- 200g chocolate fudge icing
- a pinch of salt
- Make the flax eggs. Whizz flax seeds to a powder in food processor or blender then mix 3 tbsp of the flax seed powder with 9 tbsp water and leave in the fridge for 20-30 mins to thicken. These replace 3 eggs in a standard recipe.
- Preheat the oven to 180c/160c fan/350f/gas mark 4.
- Melt the chocolate and dairy free spread in a bain marie (a bowl over gently simmering water, make sure the bowl doesn’t touch the water or the chocolate could seize) until melted.
- In a large bowl whisk the flax eggs with the sugar, vanilla extract and pinch of salt until light and frothy, then add the chocolate mixture and whisk again.
- Fold in the flour, then most of the pineapple chunks (keep some aside for decoration) and pour the brownie batter in a lined square brownie pan.
- Bake for 30-35 minutes.
- Leave to cool then pop in the fridge overnight.
- For extra luxury top with chocolate buttercream, pineapple chunks brushed with edible glitter and chocolate sprinkles.
Don’t worry if the brownies seem a little soft when you take them out after 35 minutes, then will start to set as they cool and continue to set in the fridge overnight.