If you’re craving something decadently rich but totally plant-based, this Vegan Pistachio Cream Brownies Recipe is the perfect treat to satisfy your chocolate and nutty dreams. Imagine fudgy, moist brownies layered with a luscious pistachio cream and topped with a silky chocolate finish—a dessert that’s as delightful to eat as it is to make!
Why You’ll Love This Recipe
- Deliciously Decadent: Each bite melts with rich chocolate and creamy pistachio flavor that feels indulgent without dairy.
- Totally Vegan & Allergy-Friendly: Using aquafaba and plant-based ingredients makes this dessert accessible and inclusive.
- Textural Delight: From the fudgy brownie base to the smooth pistachio cream and crunchy nut topping, every mouthful is a sensory joy.
- Make-Ahead Wonder: This recipe benefits from overnight chilling, perfect for prepping desserts ahead of time.
Ingredients You’ll Need
The beauty of this Vegan Pistachio Cream Brownies Recipe lies not only in its texture but also in its ingredients—simple, wholesome, and each adding a special touch. From rich cocoa powder to creamy pistachio butter, the components work harmoniously to create this dreamy dessert.
- Cocoa powder: Adds deep chocolate flavor and a fudgy texture to the brownies and topping layers.
- All-purpose flour: Provides the base structure for the brownies, balancing tenderness and chewiness.
- Dairy-free dark chocolate: Melts into the batter for an intense chocolate boost.
- Dairy-free block butter: Ensures richness and moisture while keeping the recipe vegan-friendly.
- Aquafaba (chickpea brine): A brilliant egg substitute that whips up fluffy and light, lending lift to the brownies.
- Caster sugar: Sweetens every layer without overpowering the flavors.
- Pistachio nuts: Adds crunch and a gorgeous nutty aroma; some are folded in, and some sprinkled on top for visual appeal.
- Dairy-free white chocolate: Used in the luscious pistachio cream for smoothness and a subtle sweetness.
- Pistachio butter: The star ingredient in the filling, packing concentrated nutty flavor and creaminess.
- Dairy-free yogurt and silken tofu: Whipped into a smooth chocolate topping that’s rich yet light.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of my favorite things about this recipe is how easy it is to customize. Whether you want to up the nut factor, try a new flavor twist, or cater to different dietary preferences, this vegan pistachio cream brownies recipe adapts beautifully.
- Swap the pistachios for almonds or hazelnuts: For a different nutty depth, switch out the pistachios with your favorite nut butter and chopped nuts.
- Make it gluten-free: Substitute the all-purpose flour with your favorite gluten-free blend with xanthan gum for a chewy texture.
- Experiment with flavoring: Add a pinch of cardamom or orange zest to the pistachio cream for a delicious twist.
- Use maple syrup instead of caster sugar: To add a subtle caramel note and keep it unrefined, replace the sugar with maple syrup in both the batter and cream layers.
How to Make Vegan Pistachio Cream Brownies Recipe
Step 1: Prepare the Brownie Batter
Start by preheating your oven to 180℃ fan and lining an 8×8 inch square tin with greaseproof paper—leave some overhang to help lift out the brownies later. Sift together the cocoa powder and flour to keep the batter light. Melt your dairy-free dark chocolate and butter together gently using a bain-marie, letting them combine into a luxuriously smooth mix. While it cools, whip the aquafaba with sugar until thick and glossy—this is the magical egg replacer that wonderfully aerates your batter.
Step 2: Combine and Bake
Carefully fold the melted chocolate mixture into the fluffy aquafaba, preserving as much air as possible to maintain a light cake texture. Then fold in your cocoa-flour blend and the chopped pistachio nuts until the batter is rich, thick, and nut-speckled. Pour into the prepared tin, level the surface with a spatula, and bake for 30-35 minutes—if you love fudgier brownies, trim the time by 5 minutes. Let it cool completely in the tin; this helps maintain moisture and chewy goodness.
Step 3: Make the Pistachio Cream Layer
Gently melt the dairy-free white chocolate using short bursts in the microwave or a bain-marie. Stir in smooth pistachio butter until creamy and well blended. Pour this dreamy pistachio cream over the cooled brownie base, smoothing it to the edges. Pop it in the fridge for 1-2 hours to let this silky layer set beautifully before moving on.
Step 4: Whip Up the Chocolate Cream Topping
Blend together dairy-free yogurt, caster sugar, melted dairy-free butter, silken tofu, and cocoa powder in a high-speed blender until it’s irresistibly smooth and spreadable. Pour over the chilled pistachio cream, smoothing out any air bubbles by tapping the tin gently on your countertop. Blitz some pistachios to sprinkle generously on top for a crunchy, nutty finish. Refrigerate overnight so the chocolate cream firm ups into a luscious topping.
Step 5: Slice and Serve
After chilling, run a sharp knife along the edges to loosen the brownie, then gently push it out of the tin using the base. Use a clean, sharp knife to cut neat squares—wiping the blade between cuts will keep your slices perfectly tidy. Now, dive into these layers of rich, nutty, and creamy goodness!
Pro Tips for Making Vegan Pistachio Cream Brownies Recipe
- Whip Aquafaba Just Right: Don’t under-whip the aquafaba—wait until it forms thick ribbons to ensure the brownies rise with a tender crumb.
- Gentle Folding: Fold the chocolate and flour mixes carefully to preserve airiness; overmixing will lead to dense brownies.
- Overnight Chilling Magic: Resist the urge to skip the refrigeration step; the cream layers set best after resting overnight for perfect slicing.
- Clean Knife for Slices: Wipe your knife blade between cuts—you’ll get those beautiful, neat brownie squares everyone loves.
How to Serve Vegan Pistachio Cream Brownies Recipe
Garnishes
A sprinkle of finely chopped pistachios on top adds a lovely crunch and a pop of color to the creamy chocolate layer. For an elegant touch, you can add edible flower petals or a light dusting of powdered sugar just before serving to wow your guests visually.
Side Dishes
Pair these rich brownies with a refreshing berry salad or a scoop of vegan vanilla ice cream to balance the richness. A cup of strong black coffee or a herbal mint tea also complements the nutty and chocolate flavors beautifully, making your dessert moment complete.
Creative Ways to Present
Serve the brownies on a wooden board with small bowls of extra pistachios and vegan whipped cream on the side. For parties, try arranging bite-sized brownie squares with decorative toothpicks wrapped in ribbons for an inviting dessert platter full of eye-catching detail and convenience.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Vegan Pistachio Cream Brownies in an airtight container in the refrigerator for up to 4 days. This helps maintain the moisture in the brownie and keeps the cream layers fresh and luscious.
Freezing
Want to save some for later? Wrap the brownies tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving to preserve that perfect creamy texture.
Reheating
These brownies are best enjoyed chilled, but if you prefer them slightly warm, zap a slice in the microwave for 10-15 seconds. Be gentle to avoid melting the cream layers completely—just enough to soften the brownie inside.
FAQs
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Can I use other nuts instead of pistachios in this recipe?
Absolutely! While pistachios bring a unique flavor and lovely color, almonds, hazelnuts, or cashews can be great alternatives. Just swap the pistachio butter and chopped nuts with your preferred nut butter and nuts for a slightly different but equally delicious result.
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What does aquafaba do in this Vegan Pistachio Cream Brownies Recipe?
Aquafaba—the liquid from canned chickpeas—acts as an egg substitute in this recipe. When whipped with sugar, it creates a light, airy structure that helps the brownies rise and develop a fluffy yet fudgy texture without any animal products.
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How can I make sure the layers set properly?
Patience is key! Chilling the pistachio cream and the chocolate topping layers in the fridge for the recommended times—1-2 hours for the filling and overnight for the topping—ensures that each layer firms up nicely for clean slicing and a perfect bite.
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Is it possible to make this recipe gluten-free?
Yes! You can substitute the all-purpose flour for a gluten-free flour blend that is designed for baking. Just keep an eye on the batter’s consistency, and be gentle when folding to maintain the ideal texture.
Final Thoughts
If you love fudgy brownies with a nutty twist and a creamy topping, this Vegan Pistachio Cream Brownies Recipe is your new best friend in the kitchen. It’s a show-stopping dessert that’s surprisingly easy to make and guaranteed to impress family and friends—so grab your mixing bowls and get ready to enjoy some seriously dreamy brownies!
PrintVegan Pistachio Cream Brownies Recipe
These Vegan Pistachio Cream Brownies are rich, fudgy, and layered with a luscious pistachio filling and decadent chocolate cream topping. Made with dairy-free ingredients and aquafaba for fluffiness, they combine the deep flavors of dark chocolate and pistachio nuts into a show-stopping vegan dessert that sets overnight for perfect texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: Overnight (~12 hours including chilling time)
- Yield: 10-12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Brownie Ingredients
- 60g cocoa powder
- 180g all-purpose/plain flour
- 170g dairy-free dark chocolate
- 110g dairy-free block butter
- 120ml aquafaba (chickpea brine)
- 280g caster sugar
- 100g pistachio nuts (roughly chopped plus extra for sprinkling on top)
Pistachio Filling
- 300g dairy-free white chocolate
- 200g pistachio butter
Chocolate Topping
- 120g plain/vanilla dairy-free yogurt
- 120g caster sugar
- 170g dairy-free butter (melted)
- 350g silken tofu
- 80g cocoa powder
Instructions
- Prepare the brownie base: Preheat your oven to 180℃ fan and line an 8 x 8 inch square or loose base tin with greaseproof paper, allowing the paper to hang over the edges for easy removal later. Sift together the cocoa powder and flour in a medium bowl.
- Melt chocolate and butter: Fill a small saucepan with a quarter of water and heat over medium. Place the dairy-free dark chocolate and butter in a heatproof bowl and melt them together over the pan using a bain-marie. Stir gently to combine, then remove from heat and cool slightly.
- Whip aquafaba mixture: In a medium mixing bowl, combine the aquafaba and caster sugar. Using a stand mixer with a balloon whisk or an electric hand whisk, whip on high speed for about 5 minutes until thick, glossy, and forming ribbons when dripped into the bowl.
- Combine chocolate mixture and aquafaba: Gently fold the melted chocolate and butter into the whipped aquafaba, taking care to retain as much air as possible for a light texture.
- Add dry ingredients: Sift the cocoa powder and flour into the wet mixture and fold gently until a rich, thick brownie batter forms.
- Fold in pistachios and bake: Carefully fold in the roughly chopped pistachio nuts, then pour the batter into the prepared tin and level the surface with an offset spatula. Bake in the middle of the oven for 30-35 minutes; for fudgier brownies, reduce baking time by approximately 5 minutes.
- Cool the brownie: Remove from oven and let the brownie cool completely in the tin on a wire rack to maintain moisture and chewy texture.
- Prepare pistachio cream layer: Melt the dairy-free white chocolate either in the microwave in 20-second bursts or using a bain-marie. Stir in the pistachio butter until smooth. Pour this mixture over the cooled brownie base, spreading evenly into the corners. Refrigerate for 1-2 hours until set.
- Make the chocolate cream topping: Add the dairy-free yogurt, caster sugar, melted dairy-free butter, silken tofu, and cocoa powder into a high-speed blender. Blend until super smooth, stopping to scrape down the sides as needed.
- Assemble the topping: Pour the chocolate cream evenly over the set pistachio layer, spreading smoothly and tapping the tin lightly to remove air bubbles. Pulverize some pistachio nuts in a small food processor and sprinkle generously on top to garnish.
- Set the brownies overnight: Refrigerate the assembled brownies overnight to firm up the cream layers.
- Slice and serve: Once set, run a sharp knife around the tin edges to loosen the brownies. Use the push base of the tin to remove the slab onto a cutting board. Clean the knife between cuts for neat squares. Serve and enjoy your decadent vegan pistachio cream brownies!
Notes
- For fudgier brownies, reduce the bake time by about 5 minutes.
- Keep the brownie in the tin while cooling to retain moisture and shape.
- Use an electric mixer for whipping aquafaba to achieve the best volume.
- Clean your knife between slicing to keep brownie squares neat.
- Allow the cream layers to set fully overnight for best texture.
- You can melt chocolate gently using microwave or bain-marie methods to avoid burning.
