Vegan Rum Ball Brownies

These Vegan Rum Ball Brownies make the perfect dessert to bring to a Christmas Party. They combine the Christmas flavours of Rum Balls with delicious fudgy chocolate brownies.

These brownies are based on my delicious Oil Free Chocolate Brownie Recipe. They use vegan Scotch Finger Biscuits, coconut and rum to make them extra Christmas-ey.

I used the Woolworths Free From Scotch Finger Biscuits for this recipe, but you can use any vegan plain sweet biscuits.

This recipe uses apple puree, which I find in small tubs in the tinned fruit section of the supermarket. If you can’t find apple puree, you can replace with unsweetened apple sauce.

To Make Vegan Rum Ball Brownies

Preheat oven to 180 degrees C and prepare a small rectangular baking dish by lining it with baking paper.

Place the biscuits in ziplock back and crush with a rolling pin until they’re broken into small pieces.

Place flour, coconut, sugar, baking powder and cocoa in a bowl and stir with a wooden spoon until well mixed. Add broken biscuits and stir.

Make a well in the centre and add apple puree, milk and rum. Mix with a wooden spoon until just combined.

Pour mix into prepared baking tray and smooth the top.

Bake for approximately 20 to 25 minutes, until the top is browned. I like to keep the brownies gooey in the middle so that they are nice and fudgey when they cool.

Rum Ball Brownie

Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 Brownies


  • 180 g Vegan Scotch Finger Biscuits
  • 1 cup Plain Flour
  • ½ cup Cocoa
  • ½ cup Brown Sugar
  • 1 tsp Baking Powder
  • 1 cup Soy Milk or other plant based milk
  • 60 g Apple Puree
  • 2 Tbs Rum optional


  • Preheat oven to 180 degrees Celcius. Prepare a small baking dish or brownie tray by lining it with baking paper.
  • Place the biscuits in a ziplock bag and break up into small pieces with a rolling pin.
  • Place flour, cocoa, sugar, flaxseed and baking powder in a large mixing bowl. Mix with a wooden spoon until fully combined.
  • Add the biscuits and mix through.
  • Make a well in the centre, and add the apple puree, milk and rum. Mix until just combined.
  • Pour mixture into prepared baking dish. Smooth the top with the back of a spoon.
  • Bake for approximately 20-25 minutes. I prefer to keep my brownies slightly uncooked in the centre, so cook mine for less time.
  • These are best served warm, but can be cooled on a rack and stored in a sealed container in the refrigerator (if they last that long!)

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