VEGAN PECAN AND CHERRY BROWNIE

Squidgy, fudgy and moreish, this is not so much a ‘vegan alternative’ as a brilliant brownie in its own right.

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.