Walnut brownies with whipped cream and raspberries
These vegan walnut brownies are super simple to make, yet full of flavour. Serve them with vegan whipped cream and raspberries for a dessert that will win anyone over!
ingredients
For the brownies
| 70 g | walnuts |
| 140 g | couverture chocolate dark |
| 200 g | white flour |
| 100 g | cocoa powder |
| 200 g | white sugar |
| 100 g | cane sugar |
| ½ tsp | baking powder |
| ½ small | avocados |
| ½ small | bananas |
| 100 ml | rapeseed oil |
| ½ tsp | orange zest |
| 270 ml | water |
| 1 tbsp | balsamic vinegar |
For the whipped cream
| 300 ml | whippable soya cream 15% fat |
| ½ tsp | vanilla bean paste |
| 10 g | whipping cream stabiliser |
For the topping
| 80 g | raspberries |
- Prep Time: 15 minutes
- Cook Time: 25 minutes
instructions
1
Preheat your oven to 180°C.
2
Chop the walnuts and chocolate into small pieces.
3
In a medium bowl, mix together the flour, cocoa powder, the two types of sugar, the baking powder, and the salt.
4
In a large bowl, puree the avocado, banana, and oil.
5
Add the orange zest, water, and vinegar, and mix.
6
Add the mixture with the chopped walnuts, the chocolate, and the dry ingredients to the bowl with the wet ingredients and mix together.
7
Line a baking tray with baking paper and spread the brownie mixture evenly.
8
Bake for 20 to 30 minutes.
9
After taking out of the oven, cool for 10 to 15 minutes, before cutting into small squares.
Recipe notes
Bake the brownie dough so that it still is slightly moist or sticky (make sure not to dry out the brownies).
| Course | Dessert |
| Cuisine | American |
| Special diets | Free from celery, Free from sesame, Lupin-free, Mustard-free, Peanut-free |
| Difficulty | Level 2 (average) |
| Cooking time | 30-60 minutes |
| Season | Autumn, Winter |
| Number ingredients | 15-20 ingredients |
| Taste | Sweet |
| Preparation method | Baking |
| Type of dish | Pastries |
| Others | Child Friendly, Supermarket Friendly |
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