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Vegan Pistachio Cream Brownies

Vegan Pistachio Cream Brownies: Your New Fudgy Obsession

Discover Vegan Pistachio Cream Brownies, a healthy yet indulgent treat satisfying your chocolate cravings without dairy or eggs.
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Prep Time 15 minutes
Cook Time 35 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Servings: 9 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Cocoa Powder Provides deep chocolate flavor and richness.
  • 1 cup All-Purpose Flour Can be substituted with gluten-free flour blend.
  • 200 grams Dairy-Free Dark Chocolate Choose a brand that fits your dietary needs.
  • 100 grams Dairy-Free Block Butter Coconut oil can be a great alternative.
  • 1/2 cup Aquafaba Can be substituted with flax eggs.
  • 1 cup Caster Sugar Coconut sugar is an option for a lower glycemic index.
  • 1/2 cup Pistachio Nuts Can be swapped with walnuts or pecans.
For the Pistachio Cream Layer
  • 100 grams Dairy-Free White Chocolate Consider coconut cream mixed with powdered sugar for a DIY version.
  • 1/2 cup Pistachio Butter Almond butter can offer a unique twist.
For the Chocolate Topping
  • 1/2 cup Dairy-Free Yogurt Select any non-dairy yogurt that suits your taste.
  • 150 grams Silken Tofu Can use soaked cashews blended until smooth as an alternative.

Equipment

  • Oven
  • Mixing bowl
  • electric mixer
  • heatproof bowl
  • blender
  • 8x8-inch baking pan

Method
 

Step-by-Step Instructions
  1. Preheat oven to 180°C (fan) and prepare an 8x8 inch baking pan with parchment paper.
  2. Sift together cocoa powder and all-purpose flour in a medium bowl and set aside.
  3. Melt dairy-free dark chocolate and dairy-free block butter in a heatproof bowl over a bain-marie.
  4. Whip aquafaba and caster sugar on high speed until thick and glossy (about 5 minutes).
  5. Fold melted chocolate mixture into the whipped aquafaba, then fold in sifted dry ingredients and pistachio nuts.
  6. Pour batter into prepared pan and bake for 30-35 minutes or until edges pull away and a toothpick comes out with a few moist crumbs.
  7. Melt dairy-free white chocolate and mix with pistachio butter; spread over cooled brownies and chill until set.
  8. Blend dairy-free yogurt, melted butter, silken tofu, and cocoa powder until smooth; pour over chilled pistachio layer.
  9. Chill the brownies for at least a few hours or overnight, then serve at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 12gCalcium: 4mgIron: 10mg

Notes

Ensure aquafaba is whipped until glossy and use high-quality pistachios. Allow brownies to chill overnight for optimal flavor.

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