Blood Orange Brownie Sandwich Cookies

Blood Orange Brownie Sandwich Cookies

Orange and chocolate is a flavor combination that never goes out of style. The bright, zesty flavor of oranges always pair well with rich, creamy chocolate. These Blood Orange Brownie Sandwich Cookies are a fun take on the classic pairing, sandwiching a filling made with one of my favorite citrus fruits between …

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Blood Orange Brownie Sandwich Cookies

Orange and chocolate is a flavor combination that never goes out of style. The bright, zesty flavor of oranges always pair well with rich, creamy chocolate. These Blood Orange Brownie Sandwich Cookies are a fun take on the classic pairing, sandwiching a filling made with one of my favorite citrus fruits between two fudgy chocolate cookies.

The sandwiches start out with brownie-like cookie rounds. The cookies are made with a batter that uses two different types of chocolate, as well as cocoa powder, for an intense chocolate flavor. They are so tender that they almost melt in your mouth! That ultra-tender texture makes them perfect for making sandwich cookies, as they will begin to meld with a filling almost as soon as they are stacked together.

You’ll be able to spoon the batter into evenly sized portions if you have a small cookie scoop or are simply very accurate. If you don’t want to take chances with unevenly-sized cookies, you can actually put the batter into a piping bag. I like the piping bag method and that is what I recommend in the recipe below.

The filling in this case is a tangy mixture made with cream cheese, blood orange juice and blood orange zest. It is not unlike cream cheese frosting, but it should have a stiffer consistency so that it won’t run out the sides of the cookies when you are making your sandwiches. It is sweet, but the flavor of the cream cheese and the brightness of the orange makesa perfect contrast to the rich brownie cookies.

Every type of orange tastes different, so these cookies will have a slightly different flavor if you make them with naval oranges versus with tangerines. Blood oranges have a sweeter, more floral flavor than many other oranges, so they add a little bit of extra complexity to each bite. That said, if you don’t have access to blood oranges or if they are already out of season in your area, you can substitute a different type of orange and still have great results.

Blood Orange Brownie Sandwich Cookies

These little sandwich cookies keep very well in an airtight container and can be stored for several days after baking. The brownie-like cookies and the soft filling will meld together after the cookies are assembled and the orange flavor will become even well-integrated with the other flavors, leaving you with a perfectly balanced orange and chocolate combination in each bite!

Blood Orange Brownie Sandwich Cookies

Blood Orange Brownie Sandwich Cookies
Cookies
3 oz dark chocolate, chopped
3 oz milk chocolate, chopped
1/2 cup butter
1 cup sugar
3 large eggs
1 tsp vanilla extract
2 tsp blood orange zest
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt

Filling and Topping
1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
3 cups powdered sugar
3 tbsp fresh blood orange juice
2 tsp blood orange zest

Preheat oven to 350F. Line a baking sheet with parchment paper (or prepare a mini whoopie pie pan).
In a microwave-safe bowl, melt together the dark chocolate, milk chocolate and butter. Stir until smooth and allow to cool.
In a large bowl, beat together sugar, eggs, vanilla extract and orange zest until well-combined. Stir in cooled, melted chocolate mixture.
In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Whisk into the chocolate mixture, mixing just until everything comes together and no streaks of dry ingredients remain.
Pour batter into a piping bag (or a large ziploc bag with the corner snipped off) and pipe quarter-sized dollops of batter onto a parchment-lined baking sheet. Cookies will spread slightly as they bake, so leave about an inch between rounds of batter.
Bake for 5-7 minutes, until the cookies are set. Slightly larger cookies may need an additional minute or two of baking time.
Allow to cool completely on the baking sheet.

Make the filling: In a large bowl, beat butter and cream cheese together until smooth. Blend in orange juice and orange zest. Gradually beat in the confectioners’ sugar until icing is thick and fluffy.

Assembling and Decorating: Spread filling between cooled cookies and sandwich them together.
Transfer a small amount of leftover filling into another piping bag (or a ziploc with the corner snipped off) and drizzle lines of the orange mixture over the tops of the sandwich cookies.

Makes about 36 sandwich cookies.

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Double Chocolate Ginger Cookie Bars

Double Chocolate Ginger Cookie Bars

Chocolate cookies are crowd pleasers any way you serve them. I bake up a variety of chocolate cookies all year round, and these Double Chocolate Ginger Cookie Bars are a hit in any season. The brownie-like bar cookies are studded with chunks of candied ginger and are packed with both dark and …

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Double Chocolate Ginger Cookie Bars

Chocolate cookies are crowd pleasers any way you serve them. I bake up a variety of chocolate cookies all year round, and these Double Chocolate Ginger Cookie Bars are a hit in any season. The brownie-like bar cookies are studded with chunks of candied ginger and are packed with both dark and white chocolates, for a treat that is spicy, sweet and offers just the right amount of decadence.

Candied ginger is a great ingredient to pair with chocolate of any kind because it is so versatile. It’s warm spice is a lovely contrast for creamy white chocolate, while its sweetness adds a nice counter to the bittersweet flavors in dark chocolate. While chocolate is the star of these cookie bars, the candied ginger is what makes them both addictive and unique.

These bar cookies are brownie-like and have a deep chocolate flavor, but they have a lighter texture than a regular brownie and are a bit crispier on top. The chocolate cookie dough is similar to brownie batter. It has a relatively small amount of flour and a very generous amount of cocoa powder, and it needs to be spread into a pan to bake evenly. Be sure to use high quality dark and white chocolate in the dough for the best chocolate flavor!

Double Chocolate Candied Ginger Cookie Bars

Let the bars cool completely before slicing them. I like to line my pan with aluminum foil so that I can lift the whole batch out before slicing it. I made narrow bars and cut 30 (10 by 3) bars out of the batch. You can cut them down into slightly smaller squares or larger, more decadent, pieces, if you prefer. The bars keep well in an airtight container for at least 2 or 3 days after baking.

Double Chocolate Ginger Cookie Bars
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 butter, room temperature
3/4 cup brown sugar
1 large egg
2 tsp vanilla extract
3/4 cup dark chocolate chips
3/4 cup white chocolate chips
1/2 cup candied ginger chips

Preheat oven to 375F. Line a 9×13-inch pan with aluminum foil and lightly grease.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large bowl, cream together butter and brown sugar until light. Beat in egg and vanilla extract, then stir in the flour mixture. Stir in chocolate chips and candied ginger. Batter will be very thick.
Drop dollops of batter into pan, trying to spread it out as much as possible. Use a spatula to push the batter into an even layer (it will spread more as it bakes, so don’t worry if you can’t get it quite into the corners).
Bake for 20 minutes, or until the bars are set on the edges and they begin to pull away from the sides of the pan. Allow bars to cool completely in the pan – they will sink as they cool – then use the foil to lift them out before slicing them into bars.

Makes 30 bars.

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Peppermint Mocha Cream Cheese Brownies

Peppermint Mocha Cream Cheese Brownies
A hot peppermint mocha is an indulgent way to take off the chill on a cold winter night. I love the combination of chocolate and peppermint – and it is even better once you throw a little bit of coffee in to the mix! My Peppermint Mocha Cream Cheese Brownies are a holiday …

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Peppermint Mocha Cream Cheese Brownies
A hot peppermint mocha is an indulgent way to take off the chill on a cold winter night. I love the combination of chocolate and peppermint – and it is even better once you throw a little bit of coffee in to the mix! My Peppermint Mocha Cream Cheese Brownies are a holiday treat inspired by the hot coffee drink. They’re easy to make and just might become a new family favorite.

The coffee flavor is all in the brownie layer. Instant coffee powder is an easy way to infuse coffee into the batter because it dissolves easily. You can also use instant espresso powder or Starbucks Via, which both give a potent coffee flavor to the chocolate because they are a bit more intense than most instant coffee powders. Either way, coffee powder and the dark chocolate combine to give the brownies a rich mocha flavor.

Honestly, you could stop here because mocha brownies are delicious on their own. That said, adding a peppermint cream cheese swirl makes them wonderfully decadent and perfect for the holidays! Peppermint is a potent flavor, which is why I used it only in the cream cheese and not in the brownie batter. With two layers of flavor, you get nice contrast in every bite and get the full peppermint mocha experience!

Since these brownies have two layers, they take a bit longer to bake than some other brownie recipes. While it may be tempting to pull them out of the oven just as the cheesecake layer appears to be set, resist that temptation because the brownie base needs a little extra time. You can’t go wrong with a fudgy brownie – and these are fudgy! – but you don’t want the brownies to be too wet on the bottom because that will make the difficult to slice and pull out of the pan.

Due to the cream cheese and overall fudginess of the brownies, I recommend chilling these before slicing. Stored in the refrigerator, they will keep well for several days after baking – if they last that long.

Peppermint Mocha Cream Cheese Brownies

Peppermint Mocha Cream Cheese Brownies
1/2 cup butter
2-oz dark chocolate, chopped
3 tbsp unsweetened cocoa powder
1 tbsp instant coffee powder
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup all purpose flour
1/4 tsp salt

Topping
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp peppermint extract
1 tbsp chopped candy canes or peppermints

Preheat oven to 350F. Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease.
Make the brownies: In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Stir in cocoa powder and instant coffee until dissolved. Set aside to cool slightly.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Add in flour and salt and stir until batter is smooth and well-combined. Pour into prepared pan and set aside while you prepare the cream cheese mixture.
Make the cream cheese topping: In a medium bowl, beat cream cheese, sugar, egg, vanilla extract and peppermint extract until smooth. Drop in large dollops onto prepared brownie batter. Gently swirl two batters together with a butter knife. Sprinkle chopped candy canes over the top of the brownies.
Bake for 40 minutes, until brownies and cheesecake are set and the topping is very lightly browned. A knife inserted into the cream cheese mixture should come out clean.
Cool in the pan completely, then refrigerate before slicing and serving.

Makes 16 large brownies.

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Ancho Chili Brownies with Cinnamon Streusel

Ancho Chili Brownies with Cinnamon Streusel

Salty and sweet treats are always welcome in my kitchen, but so are spicy and sweet ones. These Ancho Chili Brownies with Cinnamon Streusel are delicious twist on a traditional brownie, loaded with the sweet heat of ancho chilis and topped with a buttery cinnamon streusel.

The Ancho Chili Brownies …

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Ancho Chili Brownies with Cinnamon Streusel

Salty and sweet treats are always welcome in my kitchen, but so are spicy and sweet ones. These Ancho Chili Brownies with Cinnamon Streusel are delicious twist on a traditional brownie, loaded with the sweet heat of ancho chilis and topped with a buttery cinnamon streusel.

The Ancho Chili Brownies with Cinnamon Streusel start with a fudgy brownie recipe. Into the batter, I added a generous amount of ancho chili powder. You can buy whole dried ancho chilis, but the powdered spice is much easier to incorporate and minimizes the chance of getting a big chunk of chili in a bite accidentally! The chili powder has a mild, warm heat that is easily paired with chocolate in my savory dishes, such as moles, so it works really well in this dessert. I added a moderate amount of chili powder, so you should be able to taste the spice without being overwhelmed. If you love heat, feel free to increase to taste.

The brownie batter also includes a generous amount of vanilla extract and a pinch of cinnamon, which ties the chocolate in nicely with the streusel topping. The buttery cinnamon topping adds a contrasting crunch to all of that rich chocolate. It also gives the brownies an overall Mexican chocolate flavor. The streusel can be added to other brownies and bars, so feel free to bookmark that alone for future reference!

You can bake these brownies up any time of the year, of course, but I happen to think that they are perfect for Halloween. The spicy chili packs a bit of a “trick,” while the fudgy brownie base and buttery streusel are firmly in the “treat” category. They’re delightfully different and surprisingly addictive. If you like a little spice in your food, these brownies just might be a new favorite dessert.

Ancho Chili Brownies with Cinnamon Streusel
1/2 cup butter
2-oz dark chocolate
1 cup sugar
2 tbsp unsweetened cocoa powder
1 tbsp ancho chili powder
1/4 tsp ground cinnamon
1/4 tsp salt
2 large eggs
1 tbsp vanilla extract
2/3 cup all purpose flour
1/2 cup chocolate chips
1 batch Cinnamon Streusel

Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil and lightly grease.
In a small microwave-safe bowl, melt together butter and dark chocolate in the microwave. This should be done in 30-second intervals to avoid overcooking the mixture. Allow butter to cool slightly.
Lin a large bowl, whisk together sugar, cocoa power, ancho chili powder, ground cinnamon and salt. Whisk in cooled butter mixture, followed by the eggs and vanilla extract. Whisk in the flour and stir until flour is just incorporated and no streaks remain. Fold in chocolate chips and then pour batter into prepared pan.
Sprinkle streusel evenly over brownie batter.
Bake for about 35 minutes, until a toothpick inserted into the center comes out with very moist crumbs attached.
Allow brownies to cool in the pan, then lift the foil to easily remove them before slicing.

Makes 16-20 (depending on the size you slice them).

Cinnamon Streusel
1/2 cup all purpose flour
1/2 cup light brown sugar
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cocoa powder
1/8 tsp salt
1/4 cup butter, softened

In a medium bowl, whisk together flour, brown sugar, cinnamon, cocoa powder and salt. Rub in or mix in (using a hand mixer on low speed) the butter until mixture resembles coarse sand. Gather handfuls of the mixture and squeeze to form clumps.
Use as directed in the recipe.

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Reese’s Brownie Bites

Look at these bite-size delights! Peanut butter candy cups hugged by a delicious chocolate brownie. They are so good and a smaller version of these Brownie Candy Cups that I love so much. The cups are a fun treat to take to parties, but the foil liners they bake in are super hard to find […]

Reese's Brownie Bites

Look at these bite-size delights! Peanut butter candy cups hugged by a delicious chocolate brownie. They are so good and a smaller version of these Brownie Candy Cups that I love so much. The cups are a fun treat to take to parties, but the foil liners they bake in are super hard to find these days, so I made this 13 X 9 version that you can take to friends and family or just enjoy right at home.

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One Bowl Brownies

Brownies are hands down one of my all-time favorite desserts. I love this brownie recipe, but the other day I needed a quick and EASY dessert because some friends stopped by unexpectedly and I wanted to serve them something sweet. I whipped up my One B…

Brownies are hands down one of my all-time favorite desserts. I love this brownie recipe, but the other day I needed a quick and EASY dessert because some friends stopped by unexpectedly and I wanted to serve them something sweet. I whipped up my One Bowl Brownies and everyone was dying over the deliciousness! These…

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Salted Caramel Brownies

This trick for making The Easiest Salted Caramel Brownies is one you’ll return to again and again! Keep these ingredients on hand for quickly throwing together brownies that everyone will love. INTRO MY FAVORITE EASY BROWNIE RECIPE I have a confession to make.  I know how great homemade brownies are. After all, I love my …

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This trick for making The Easiest Salted Caramel Brownies is one you’ll return to again and again! Keep these ingredients on hand for quickly throwing together brownies that everyone will love.

Two salted caramel brownies stacked on a white plate. The top brownie has a bite taken out of it and caramel is pooling out of the edges of the brownies

INTRO

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Fudgy Sweet Potato Brownies

These amazing sweet potato brownies will wow everyone! Fudgy and chewy, they’re loaded with flavor…good stuff, too. One swap and these vegan sweet potato brownies are also gluten-free. They’re fudgy, chewy, chocolaty, and one of the favorite things to come out of our kitchen to date. Try these Sweet Potato Brownies! Why hide vegetables in desserts when you can proudly proclaim them? These brownies could not be more thrilled by their sweet potato interior. It makes the best chewy texture and loads them with nutrients. In fact, these are super plant-powered vegan sweet potato brownies! But most importantly: they’re irresistibly delicious, with a rich nuance in flavor that makes them taste loads better than a standard brownie. Come, see how it’s done! Tricks to the best sweet potato brownies These sweet potato brownies are next level. Everyone who’s tried them comes back with one word: “Wow!” Over here we’re partial to a chewy brownie, and the sweet potato adds just the right moist, chewy texture. It also brings a richness that somehow tastes more real than using loads of butter and sugar. We like these better than a standard brownie: hands down. Here are some of the major ingredients that […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These amazing sweet potato brownies will wow everyone! Fudgy and chewy, they’re loaded with flavor…good stuff, too. One swap and these vegan sweet potato brownies are also gluten-free.

Sweet potato brownies

They’re fudgy, chewy, chocolaty, and one of the favorite things to come out of our kitchen to date. Try these Sweet Potato Brownies! Why hide vegetables in desserts when you can proudly proclaim them? These brownies could not be more thrilled by their sweet potato interior. It makes the best chewy texture and loads them with nutrients. In fact, these are super plant-powered vegan sweet potato brownies! But most importantly: they’re irresistibly delicious, with a rich nuance in flavor that makes them taste loads better than a standard brownie. Come, see how it’s done!

Tricks to the best sweet potato brownies

These sweet potato brownies are next level. Everyone who’s tried them comes back with one word: “Wow!” Over here we’re partial to a chewy brownie, and the sweet potato adds just the right moist, chewy texture. It also brings a richness that somehow tastes more real than using loads of butter and sugar. We like these better than a standard brownie: hands down. Here are some of the major ingredients that make this recipe work:

  • Mashed sweet potato brings richness and texture, and stands in for some butter and flour
  • Almond butter adds fat while adding protein
  • Sugar sweetens it just right: you can use granulated, coconut or your favorite solid sugar here
  • Flour is much less than a standard recipe, and you can substitute to make them gluten free
  • Cocoa powder brings rich chocolaty flavor
  • Olive oil is a healthy oil and you’ll only need a touch
  • Dark chocolate chips are required for the final touch of chocolate!
Sweet potato brownies

Roasting the potatoes (and a shortcut or two)

The only difference from these sweet potato brownies and a traditional dump-and-stir recipe? Roasting the sweet potatoes. Here are a few notes on this process, and a shortcut or two:

  • Roasting the potatoes caramelizes them and brings out the sugars. It’s absolutely worth the 30 minutes of roasting time.
  • Cut them in half before roasting! This cuts down on the time needed to roast, versus roasting them whole.
  • You can microwave the potatoes as a shortcut. Prick them all over with a fork, place them on a plate and microwave on high for about 10 to 12 minutes or more until tender, rotating halfway through. But keep in mind: the timing can vary based on size and the microwave can be uneven in cooking. Also, roasting brings out the natural sugars, whereas the microwave does not. So only use this in a pinch!
Sweet potato brownies

Make them gluten free!

Want to make these vegan sweet potato brownies gluten free? It’s an easy swap for the flour! Using the sweet potato lets you use much less flour than a traditional brownie. There’s only 1/2 cup flour in the entire pan! Here are a few swaps for the flour:

  • Try oat flour (or make your own). Oat flour is our favorite gluten-free flour: it makes for beautifully delicious gluten free goods like healthy pumpkin bread or oatmeal pancakes. It’s easy to make, too: just whiz oats in a blender or food processor until they become powdery. It’s an easy swap here.
  • Or use your favorite gluten free flour. Most 1-for-1 gluten free flour blends will work here!

Let us know what you try in the comments!

Vegan sweet potato brownies

Are these vegan sweet potato brownies…healthy?

You’ll never miss the traditional butter and eggs in these vegan sweet potato brownies. Almond butter and olive oil stand in for the butter, and the sweet potato gives them just the right texture. But can they be considered healthy? Here’s what to know:

  • These are a treat: they’ve got lots of sugar! Don’t be fooled: these are a treat food for sure.
  • Sweet potato adds fiber, Vitamin A and Vitamin C. Brownies don’t normally have fiber and vitamins, so that’s a plus! One pound of sweet potatoes has 357% of the daily recommendation for Vitamin A and 13 grams of fiber.
  • Almond butter adds protein and heart-healthy fats. Instead of butter, almond butter adds plant-based protein and makes these a filling treat.

Bottom line: These vegan sweet potato brownies are not a health food, but they’re a healthier treat when compared to a standard brownie.

Vegan sweet potato brownies

This sweet potato brownies recipe is…

Vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use oat flour.

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Sweet potato brownies

Fudgy Sweet Potato Brownies (Family Favorite!)


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 16
  • Diet: Vegan

Description

These amazing sweet potato brownies will wow everyone! Fudgy and chewy, they’re loaded with flavor…good stuff, too. Vegan with gluten-free swap.


Ingredients

  • 1 1/2 cups mashed sweet potato (about 1 pound or 2 medium potatoes) 
  • 1/2 cup creamy almond butter
  • 1/2 cup cocoa powder
  • 3/4 cup sugar (granulated or coconut)
  • 1/2 cup all purpose flour (or gluten-free flour)
  • 2 tablespoons olive oil
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt 
  • 1/2 cup dark chocolate chips (dairy free if desired)

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Wash the sweet potatoes and slice them in half. Place them on a parchment paper lined baking sheet and rub them with olive oil, just enough to coat. Sprinkle lightly with kosher salt. Place cut side down on the baking sheet. Bake until tender and lightly browned on the edges, about 30 to 35 minutes depending on the size of the potatoes (smaller potatoes may take 25 minutes; prick with a fork to assess doneness).
  2. Reduce the oven heat to 350 degrees Fahrenheit. Line a 9 x 9 or 8 x 8 pan with parchment paper (allowing it to extend out the sides to lift it out later, or just a square if you plan to cut them in the pan). Then grease the entire pan and parchment paper. 
  3. Pull the skin off of the sweet potatoes and mash them, measuring out 1 1/2 cups. Add the almond butter, cocoa powder, sugar, flour, oil, baking powder, vanilla, and kosher salt until a thick dough forms. Fold in 1/4 cup of the dark chocolate chips. Place the batter in the pan and smooth the top with a spatula. Sprinkle the remaining 1/4 cup chocolate chips on top. 
  4. Bake 30 minutes, until set but soft in the center. Cool 1 hour. degrees Fahrenheit. Store at room temperature for 3 days, refrigerated for 1 week, or in the freezer for 3 months. 
  • Category: Dessert
  • Method: Baked
  • Cuisine: Brownies

Keywords: Sweet potato brownies, vegan sweet potato brownies

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegan Maple Caramel Brownies

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Vegan Maple Caramel Brownies

Vegan Maple Caramel Brownies

Yield: 16
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

Maple caramel:

  • 100ml pure Canadian Maple Syrup (Amber Grade)
  • 50g tahini (or nut butter of your choice)
  • 60g vegan butter
  • pinch of salt

Brownie batter:

  • 120ml aquafaba (chickpea liquid)
  • 1/4 tsp cream of tartar (optional)
  • 220g caster sugar
  • 150g 70% chocolate
  • 100g vegan butter
  • 100g water
  • 100g plain white flour
  • 70g ground almonds
  • 50g unsweetened cocoa powder
  • 30g cornflour
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp fine table salt
  • Flaky salt, to sprinkle (optional)

Instructions

Make the maple caramel:

  1. Combine the maple syrup, tahini, vegan butter and salt in a small pot. Stir over a medium-low heat until the butter has melted then continue to cook until thickened – about 5 minutes.
  2. Pour the caramel into a bowl and set aside

Make the brownie batter:

  1. Preheat the oven to 180C fan and line an 8-inch square baking tin with baking paper.
  2. Whisk the aquafaba and cream of tartar (if using) in a stand mixer or a large bowl with electric beaters until it starts to become fluffy. Gradually add the caster sugar whilst whisking until all the sugar has been incorporated and the mixture is thick, glossy and looks like stiffly beaten egg whites.
  3. In the same pot you were using earlier, melt the chocolate and vegan butter over a low heat, stirring occasionally to prevent it catching. Lastly, stir in the water and remove from the heat.
  4. In a separate bowl mix the flour, almonds, cocoa powder, cornflour, bicarbonate of soda and salt.
  5. Pour the melted chocolate into the bowl of whisked aquafaba and sift in the flour mixture. Fold together until combined and pour into your prepared tin.    
  6. Take spoonfuls of the maple caramel and dot over the surface of the brownie batter.
  7. Bake for 25-30 minutes until the top looks dry but the centre is still soft. Remove from the oven, sprinkle with the salt and allow to cool completely before slicing into 16 squares.  
  8. Store in an airtight container for up to 1 week.



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