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 the oven to 180°C (350°F) and prepare your baking pan.
- Melt dairy-free dark chocolate and butter together in a bowl until smooth.
- Whisk aquafaba and caster sugar until frothy, then combine with the melted chocolate mixture.
- Sift cocoa powder and flour; fold into the wet mixture along with chopped pistachios.
- Pour batter into the baking pan and bake for 20-25 minutes.
- For the topping, melt dairy-free white chocolate and blend with silken tofu, yogurt, sugar, and pistachio butter until creamy.
- Once cooled, spread the topping over brownies and garnish with additional pistachios.
- Chill for at least an hour before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 22g
- Sodium: 48mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg