Ingredients
Scale
- 60g of cocoa powder
- 180g of all purpose / plain flour
- 170g of dairy-free dark chocolate
- 110g of dairy-free block butter
- 120ml of aquafaba (chickpea brine)
- 280g of caster sugar
- 100g of pistachio nuts (roughly chopped plus extra for sprinkling on top)
- 300g of dairy-free white chocolate
- 200g of pistachio butter
- 120g of plain / vanilla dairy-free yogurt
- 120g of caster sugar
- 170g of dairy-free butter (melted)
- 350g of silken tofu
- 80g of cocoa powder
Instructions
- Preheat oven to 180°C (350°F). Grease or line a baking pan.
- Melt dairy-free dark chocolate and block butter in a heatproof bowl over simmering water until smooth.
- In another bowl, sift together cocoa powder, flour, and caster sugar.
- Whisk melted chocolate mixture with aquafaba until well combined.
- Gradually fold dry ingredients into wet mixture, adding chopped pistachios gently.
- Pour batter into the prepared pan and bake for 25–30 minutes until set. Allow to cool before slicing.
- For the topping, blend melted dairy-free white chocolate, pistachio butter, yogurt, melted dairy-free butter, silken tofu, cocoa powder, and sugar until creamy and spread over cooled brownies.
- Garnish with extra pistachios before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 brownie square (50g)
- Calories: 220
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg