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Vegan nut butter brownies
Makes 16 Desserts and puddings
Ingredients
- 120ml aquafaba (chickpea brine)
- 130g coconut sugar
- 140g good-quality vegan nut butter of your choice
- 80ml olive oil, plus extra if needed
- 5tbsp rice flour
- 5tbsp cacao powder
- 1tsp baking powder
- 1⁄2tsp sea salt
Method
Preheat the oven to 180C/ 160C F/Gas 4 and line a 20cm brownie tin with baking paper. Pour the aquafaba into a mixing bowl, add the coconut sugar and use a handheld electric whisk to beat for 2–3 minutes until doubled in volume. Add the nut butter and olive oil and mix until smooth, then stir in the rice flour.
Transfer 3tbsp of the mixture to a small bowl and set aside. Add the cacao powder, baking powder and salt to the mixing bowl, and mix until glossy. Pour the batter into the prepared tin, dollop the reserved batter on top and, using a skewer, swirl it into the brownie batter. Use a spatula to smooth the surface. Put the tin in the oven and bake the brownie mix for 17–20 minutes or until crusted on top but still a little wobbly towards the centre.
Leave to cool before slicing, then store in the fridge in an airtight container and eat within 4–5 days.
This recipe featured in the July 2022 issue of Food and Travel. To subscribe, click here.
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