This is a combination of a decadent brownie infused with easter flavours and to finish it off i made it vegan, so no eggs, no dairy and i also removed the gluten.  The end results are still delicious, it just means that ‘everyone’ can enjoy a little indulgence this easter!

Preparation time - 10 minutes

Cooking time - 45 minutes

Skill - easy

Makes 12

Ingredients

200g 70 % chocolate, roughly chopped

250g golden caster sugar

80g plant based margarine

½ tsp instant coffee granules

1 tsp vanilla extract

125g gluten free flour

2 Tbsp ground flaxseeds

70g ground almonds

50g cocoa powder

½ tsp baking powder

¼ ground cloves

15g glace cherries, chopped

15g dried cranberries

15g mixed peel

Cross paste 

50g flour

60 ml water

Method

Preheat the oven 170C/ 150C fan bake

Line a 20cm square baking tin with baking paper.

In a small saucepan, over low heat. Melt 120g of the chocolate with the sugar, margarine, coffee granules and 80 ml water.  Stir until the sugar dissolves. Remove from the heat and cool slightly.

Add the dry ingredients into a bowl and whisk the ingredients to remove any lumps.

Pour the chocolate mixture into the dry ingredients and mix to combine.

Add the remaining chopped chocolate and dried fruits and spice. Mix gently to combine and pour into the prepared tin. Smooth over the surface.

Make the cross paste by stirring the flour and water together until a thick paste forms with no lumps.

Pour into a piping bag with a very thin plain nozzle. Pipe lines to form crosses.  You need to visualise where you will cut the brownie so the crosses will fit into each square when cut.

Bake for 30-35 minutes (it is better undercooked).

Cool slightly and cut into squares.

Will last for 5 days in the fridge.