Go Back
–+ servings
Vegan Pistachio Cream Brownies

Decadent Vegan Pistachio Cream Brownies You'll Adore

These Vegan Pistachio Cream Brownies combine fudgy chocolate with silky pistachio cream, offering a delicious, egg-free and dairy-free dessert that's perfect for everyone.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 16 slices
Course: Desserts
Cuisine: Vegan
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Unsweetened Cocoa Powder Provides rich chocolate flavor
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 200 g Dairy-Free Dark Chocolate High-quality choice recommended
  • 1/2 cup Dairy-Free Block Butter Or coconut oil for nut-free version
  • 1/2 cup Aquafaba Egg replacer
  • 1 cup Caster Sugar Can replace with coconut sugar
  • 100 g Pistachio Nuts Roughly chopped, some reserved for garnish
For the Pistachio Filling
  • 100 g Dairy-Free White Chocolate High-quality choice recommended
  • 1/2 cup Pistachio Butter Can substitute with almond butter
For the Chocolate Topping
  • 1/2 cup Plain/Vanilla Dairy-Free Yogurt Unsweetened recommended
  • 200 g Silken Tofu Use silken tofu for best texture
  • 2 tablespoons Additional Cocoa Powder Choose unsweetened

Equipment

  • Mixing bowl
  • baking tin
  • Bain-marie or heatproof bowl
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) with fan on.
  2. Line an 8 x 8 inch baking tin with greaseproof paper.
  3. Sift together cocoa powder and all-purpose flour in a large mixing bowl.
  4. Melt the dairy-free dark chocolate and dairy-free butter over a bain-marie.
  5. Whip the aquafaba with caster sugar until thick and glossy.
  6. Fold the melted chocolate and butter into the whipped aquafaba.
  7. Sift and fold in the cocoa and flour mixture and chopped pistachios.
  8. Bake the brownie batter for about 30-35 minutes.
  9. Create the pistachio cream by melting the dairy-free white chocolate and combining it with pistachio butter.
  10. Blend the yogurt, silken tofu, and additional cocoa powder for the topping.
  11. Chill the brownies overnight before slicing.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 70mgPotassium: 200mgFiber: 3gSugar: 15gCalcium: 2mgIron: 8mg

Notes

Allow brownies to sit at room temperature before serving for best texture. Store in an airtight container in the fridge for up to 3 days or freeze for 2 months.

Tried this recipe?

Let us know how it was!