Rich, fudgey and full of chocolate, these vegan acorn brownies are delicious, fun and the perfect autumnal bake! Vegan, no-egg, no-dairy and easy to make! Keep reading to learn how to make them!
Vegan Acorn Brownies
These delightful Vegan Acorn Brownies bring together rustic charm and indulgent flavour in one adorable, acorn-shaped treat. Rich, fudgy chocolate brownies shaped like tiny acorns, made without dairy or eggs. These plant-based delights are packed with gooey chocolate, crunchy nuts, and a whole lot of fun. Each brownie is molded / decorated to resemble an acorn, making them perfect for autumn / fall, harvest parties, or cozy woodland-themed celebrations. With their rustic looks and delicious nutty flavour, these vegan acorn brownies are as fun to make as they are to devour.
Looking for more autumnal recipes? Check out my:
- Vegan Toadstool Cookies
- Vegan Pumpkin Spice Tiramisu
- Easy Vegan Pumpkin Cupcakes
- The Best Vegan Apple Pop Tarts
- Vegan Banana Caramel Cake
- Viral Vegan Apple Pie Cheesecake
Why you’ll love this recipe:
- Shaped like little acorns, making them perfect for autumn / fall, woodland themes, or festive occasions!
- 100% vegan, made without eggs or dairy!
- Rich, gooey and fudgey chocolate flavours that satisfies without the need for dairy or eggs!
- Toasted hazelnuts add a deep, nutty crunch that complements the chocolate perfectly.
- Great for gifting, parties, or seasonal dessert tables.
- Fun to make and kid-friendly, yet elegant enough for adult gatherings!
- Super fun, creative twist on classic brownies that’s both aesthetic and delicious!
- Easy to decorate and customize for holidays or themed events!
How to make acorn shaped brownies
- Brownie
A chewy chocolate brownie is the main component of this delicious dessert. It’s made using aquafaba (chickpea brine) for its crinkle top and glorious fudgey texture, along with cocoa powder and melted dark chocolate. Super rich and moreish!
- Chocolate coating
A mixture of dark chocolate and milk chocolate is spread into the scorn molds to give the classic ‘acorn’ look.
- Hazelnuts
A sprinkle of some toasted hazelnuts is added to the top of the acorns while the chocolate is still wet to give a nutty flavour and fun, rustic effect.
- Pretzel stem
To finish off the brownie acorns, add a little pretzel stick to the top of the brownie to make them look like adorable little rustic, woodland acorns. Plus the salt from the pretzel pairs perfectly with the sweet brownie and rich chocolate .
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Chocolate Brownie Acorns
- Total Time: 1 hour
- Yield: 8–10 1x
- Diet: Vegan
Description
How to make simple vegan chocolate brownies shaped as Acorns, perfect for Autumn / Fall!
Ingredients
Ingredients for the brownie
- 60g of cocoa powder
- 180g of all purpose / plain plain flour
- 2 teaspoons of ground espresso / coffee
- 170g of dairy-free dark chocolate
- 110g of dairy-free block butter
- 120ml of aquafaba (chickpea brine)
- 280g of caster sugar
+
- Handful of chopped hazelnuts
- 100g of dairy-free dark chocolate
- 200g of dairy-free milk chocolate
- Dairy-free butter (greasing the pan)
Instructions
Method (brownie)
- Preheat the oven to 180℃ fan, and grease the acorn baking pan moulds with some dairy-free butter or oil.
- Sift the cocoa powder, flour and ground coffee together in a medium bowl.
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate and butter to melt together, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes while you make prepare the aquafaba.
- Add the aquafaba and sugar into a medium sized mixing bowl and whip up on high speed for around 5 minutes until thick and glossy. I use a stand mixer with balloon whisk attachment. A electric hand whisk will work great too. Whip on high speed, the aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
- Pour the chocolate and butter mixture over the aquafaba, and carefully fold together with a spatula. Make sure to be very gentle with this step as you want to keep as much air in the mixture as possible.
- Once combined, sift in the flour and cocoa powder. Again, fold this in with a spatula until a rich and thick brownie batter forms.
- Carefully spoon the batter in the greased tin, don’t overfill the cavities. Tap the tin on the worktop to remove any air bubbles. TIP: Bake 1-2 tins at a time, cover batter left in the bowl with a damp tea towel to keep fresh.
- Place the tin into the middle of the oven and bake for 25-30 minutes. As these are relatively small brownies, keep an eye on them after the 20 minute mark to ensure they’re not burning. If you want a more fudgey brownie, you may want to underbake by 5 minutes!
- Once baked, allow the brownies to cool slightly in the tin before sliding them out. As we greased the tin, they should easily slide out.
- When you’ve baked all the brownies, wash the tin to remove any grease / baked on brownie bits and dry clean with a tea towel. You don’t want any moisture on the tin or this will seize your chocolate.
Method (chocolate)
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Into a heatproof bowl, add the dairy-free dark chocolate and place over the pan. This creates a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat. Alternatively melt the chocolate in the microwave in 20 second intervals.
- Spoon the dark chocolate into the top part of the acorn mould, making sure to get right into the edges, place in the fridge to set while you melt the dark chocolate
- Spoon the dark chocolate into the mould and spread out to cover (refer to video for example).
- While the chocolate is still wet, press a brownie on top, pressing down enough so that the chocolate coats the brownie. Place into the fridge to set. This will take about half an hour.
- Save some of the chocolate for adding on the final touches.
- Remove the brownies from the tin, spread some chocolate to the top of the brownie acorn and sprinkle over the hazelnuts. Use some chocolate to help stick a pretzel stick to the top of the brownie to resemble the acorn.
- Serve and enjoy!
Notes
What is aquafaba? Aquafaba is the starchy liquid which can be found from a can of chickpeas. Simply drain the whole chickpeas and use the water! It acts as a great egg replacer in vegan baking.
What dairy-free butter to use? My favourite vegan friendly butters are Naturli Vegan Block and Flora Plant Based Alternative. Both can be found in most large uk supermarkets.
To store: Store the brownies in an airtight / sealed container in the fridge and allow to come to room temperature for 5 minutes before enjoying to allow the butters and chocolate to soften slightly.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Just wondering if I can make these in one tin and if so, which size would that be and how much extra baking time would you allow?
Where can you buy the acorn moulds? The link is to mushroom ones xx