Spiced Chocolate Orange and Ginger Brownie with Orange Cream

A rich plant-based brownie infused with warm spices, zesty orange, and a hint of ginger, topped with a smooth, tangy orange cream for a decadent treat...

Cooking time1 hour
Preparation time30 minutes
Servings10 portions

recipe image Spiced Chocolate Orange and Ginger Brownie with Orange Cream

Low

INGREDIENTS
PREPARATION

500 g vegan dark chocolate bar
40 g cocoa powder
400 g caster sugar
160 g Flora Plant B+tter Unsalted
500 ml plant based milk
5 g baking powder
10 g ground ginger
15 ml vanilla essence
2 oranges zested
150 g thick cut lemon marmalade
100 g preserved ginger diced
300 ml Flora Plant Cream Double 31% Fat
30 g icing sugar

Melt the chocolate, add the Flora Plant Unsalted B+tter and combine until fully melted.
Add the caster sugar, plant-based milk and one oranges zest.
Sift together the flour, cocoa powder, baking powder, ground ginger.
Combine the wet and dry ingredients until combined fully.
Pour half the mix into a lined 20cm by 30cm tray.
Scatter the preserved ginger over the layer of brownie mix.
Top with the remaining brownie mix.
Pipe the thick cut marmalade all over the top of the brownie and swirl it around.
Bake for between 45 mins to one hour.
Allow to cool completely and chill overnight in the fridge.
Combine the Flora plant cream, sieved icing sugar and the zest of one orange and whisk just enough to give some texture to the cream.
Cut into large squares and serve with lightly whipped orange cream.