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Vegan Pistachio Cream Brownies Recipe

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4.5 from 57 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add dry ingredients: Sift the cocoa powder and flour into the wet mixture and fold gently until a rich, thick brownie batter forms.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Set the brownies overnight: Refrigerate the assembled brownies overnight to firm up the cream layers.
  12. 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.

Find it online: https://queenrecipe.com/vegan-pistachio-cream-brownies-recipe/