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Wednesday, 6 February 2019

Vegan brownies with toasted meringue recipe

Vegan, easy.

Rich, gooey chocolate brownies, with a vegan meringue, topped with melted dark chocolate and chopped nuts- are you drooling yet?
This is a delicious dessert you won't want to miss making!

Brownies are one of my all-time favourite desserts, and I thought they couldn't get any better...turns out they can.
I topped off these brownies with a homemade whipped meringue, which I toasted with my handy little kitchen blowtorch.

I recently used this 4 ingredient meringue to make S'mores cupcakes too. It's easy to make and is extremely fun to toast, just make sure you're careful!

These brownies are quick & easy to make and are a perfect warming dessert for autumn/winter.
You could fill them with roasted hazelnuts for added texture or leave them soft and gooey, perfect for decorating afterwards.

This recipe will sure have your guests craving for more chocolaty goodness! 

Preparation- 10 minutes
Baking time- 20-25 minutes
Serves- 10-12
Level- Easy

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Ingredients for the brownie
-200g of dairy-free dark chocolate 
- 4 teaspoons of cocoa powder
-170g of self-raising flour 
- 110g of golden caster sugar
-Pinch of salt
- 1 teaspoon of vanilla essence
-5 tablespoons of light olive oil
-260ml of dairy-free milk (I used unsweetened soya milk)

Ingredients for the meringue frosting
-100g of chickpea brine
-75g of golden caster sugar
-1 teaspoon of vanilla extract
-1 tablespoon of cream of tartar

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-Dark chocolate (for drizzling)
-Chopped nuts (optional)
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To make the brownie
Step 1- Pre-heat your oven to 180 degrees, gas mark 4 and line a square baking tin with greaseproof proof paper.

Step 2- Place the chocolate into a glass bowl and place on top of a saucepan with water filled half of the way up making a banmarie. 
Gently simmer until the chocolate has completely melted.

Step 3- Sieve the cocoa powder and flour into a large mixing bowl & stir in the salt & sugar.
 Mix until fully combined.

Step 4- Pour the vanilla extract, oil, dairy-free milk and melted chocolate into the dry ingredients and mix until combined.

Step 5- Add in the nuts and fold in (optional)

Step 6- Spoon the batter into the lined tin, making sure you get into the edges.

Step 7- Place the tin into the middle of the oven and bake for 20-25 minutes. 
To make sure the brownies are cooked, place a sharp knife or skewer into the centre until it comes out clean.
If they are not fully cooked, pop them back into the oven for an extra few minutes.

Step 8- Once baked, place the brownie on a wire rack and leave to cool fully.

To make the meringue 
Step 1- Drain the chickpea brine from a can of chickpeas and place into a bowl.
Whizz up on high until foamy, then add in the cream of tartar.
I use my Kitchenaid stand mixer with the balloon attachment.
You can use an electric hand whisk.

Step 2- Add in the sugar and continue to whip up until stiff meringue peaks form.

Step 3- When thick & glossy, add in the vanilla.

Step 4- When the brownie is cool, pile the meringue on top of the brownie.
Create peaks with a spoon or spatula.

Step 5- You can toast the meringue either using a blow torch (which I did) or by popping the meringue under the grill for a few seconds to lightly toast.



Top off with a drizzle of melted dark chocolate and chopped nuts.
You could also add on some vegan marshmallows (optional)



Serve fresh or store in a sealed container in the fridge.
Best eaten within a few days.

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Holly Jade
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4 comments

  1. Very impressed! Giving these a go at the weekend!! Thankyou for the recipe :D

    ReplyDelete
    Replies
    1. Thankyou so much!
      Make sure to tag me in some photos on social media and let me know how you get on :) Happy baking x

      Delete
  2. These brownies look amazing! I love s'mores - and it's simply perfect ♥

    ReplyDelete

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