If you have not tried vegan desserts, you are already missing out! I honestly was hesitant at first but when I tasted these Vegan Pistachio Fudgy Brownies, everything changed! Moist and fudgy in the middle, almost like our favourite brownies but Vegan.
Welcome to the beginning of my Veganism journey. Thanks to this recipe, I now understand and appreciate all vegan recipes. Not that I am completely shifting to not eating meat, but I know that what I am about to do will help many people, especially my mom who’s now on a strict diet because of her condition. She loves treats and it breaks my heart to know that she’ll not be able to enjoy them now. But with this wonderful recipe, she can still enjoy her sweets without jeopardizing her blood sugar.
Ingredients
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180g plain flour
1/2 tsp baking powder
40g cocoa powder
2 tbsp chia seeds
190g dark chocolate at least 70 per cent, or vegan milk chocolate for a sweeter brownie
45g pistachios, roughly chopped
3 tbsp coconut oil
Nectar for drizzle
How to make Vegan Pistachio Fudgy Brownies
Step 1: Prepare the oven. Preheat it to 180 degrees C.
Step 2: In 4 tbsp water, add the seeds and let them rest until all the water has been absorbed.
Step 3: On a bain-marie, melt the chocolate.
Step 4: In a large bowl, add the dry ingredients. Ensure that all the lumps are gone.
Step 5: Into the dry ingredients, add the softer coconut oil and the now thick and sludgy soaked seeds. Add in the melted chocolate and mix until everything is well combined. Then, fold in some of the pistachios.
Step 6: Into a lined or greased muffin tin, divide the batter and sprinkle the tops with the reserved pistachios. Bake in the preheated oven for about 12 to 15 minutes or until cooked through and the middle is fudgy.
Ingredients
- 180g plain flour
- 1/2 tsp baking powder
- 40g cocoa powder
- 2 tbsp chia seeds
- 190g dark chocolate at least 70 per cent, or vegan milk chocolate for a sweeter brownie
- 45g pistachios, roughly chopped
- 3 tbsp coconut oil
- Nectar for drizzle
Instructions
Step 1: Prepare the oven. Preheat it to 180 degrees C.
Step 2: In 4 tbsp water, add the seeds and let them rest until all the water has been absorbed.
Step 3: On a bain-marie, melt the chocolate.
Step 4: In a large bowl, add the dry ingredients. Ensure that all the lumps are gone.
Step 5: Into the dry ingredients, add the softer coconut oil and the now thick and sludgy soaked seeds. Add in the melted chocolate and mix until everything is well combined. Then, fold in some of the pistachios.
Step 6: Into a lined or greased muffin tin, divide the batter and sprinkle the tops with the reserved pistachios. Bake in the preheated oven for about 12 to 15 minutes or until cooked through and the middle is fudgy.
