Fortnum & Mason: Vegan pecan and cherry brownie recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Fortnum & Mason afternoon tea recipes Vegan pecan and cherry brownie By You Magazine - April 18, 2021 Squidgy, fudgy and moreish, this vegan pecan and cherry brownie is not so much a ‘vegan alternative’ as a brilliant brownie in its own right. David Loftus MAKES 9 TEA MATCH A sour cherry fruity infusion with a sharp finish. Try Fortnum & Mason’s sour cherry and orange infusion. 200g dark chocolate (at least 70% cocoa solids), broken into squares 200g dairy-free spread 160g plain flour 1 tsp baking powder 2 heaped tbsp cocoa powder 160g caster sugar 200g pecans, chopped 100g cherries in kirsch, halved 50g vegan white chocolate, to decorate (optional) Place the dark chocolate and dairy-free spread in a heatproof bowl suspended over a pan of gently simmering water, ensuring there is plenty of space between the base of the bowl and the surface of the water. Melt the chocolate, stirring occasionally, until the mixture is glossy and smooth throughout. Preheat the oven to 180C/160C fan/gas 4. Sift the flour, baking powder and cocoa powder together in a mixing bowl and add the sugar. Stir the melted chocolate mixture into the dry ingredients, then fold in the pecans and cherries. Continue to fold until no dry patches are visible and the mixture is uniform throughout. Scrape the brownie mixture into a deep 20cm square cake tin lined with baking parchment. Bake for 25-30 minutes, until the mixture is dry on top and beginning to crack in places. Remove the tin from the oven and allow to cool completely before slicing into 9 (if the brownie is still warm, it will crumble when cut). If using the white chocolate, melt it in a heatproof bowl suspended over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the surface of the water. When melted and smooth, use a spoon to drizzle the chocolate over the cooled brownies in the tin. Store in an airtight container for up to five days. Now buy the book Our recipes are from Fortnum & Mason: Time for Tea by Tom Parker Bowles (Fourth Estate, £20). To order a copy for £17.60 until 2 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. All the teas listed here can be bought at fortnumandmason.com. Recipes: Roger Pizey, Executive pastry chef at Fortnum & Mason. Photographs: David Loftus. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved