This brownie, layered with almond butter and rich chocolate, really is an indulgent treat. Whether you like one on the go, or as a dessert topped with ice cream, this is the brownie for you!
- 110g dark chocolate, broken into pieces
- 1 tbsp instant coffee mixed with 50ml boiling water
- 110g margarine, at room temperature
- 100ml OGGS® Aquafaba
- 110g light brown soft sugar
- 110g caster sugar
- 1 tsp vanilla extract
- 210g plain flour, sifted
- 40g cocoa powder, sifted
- 1 tsp baking powder
- 60g Doisy and Dam Snaps
- 200g Doisy and Dam Almond Butter Cups
- Preheat the oven to 180°C/gas mark 4 (160°C if you’re using a fan oven) and line your brownie tin (20cm x 27cm) with parchment paper.
- Put the chocolate pieces in a bowl, resting over a pan of gently simmering water, making sure the base doesn’t touch the water. Add the coffee and water mixture and the margarine. Leave to melt over the lowest heat then once everything has melted, stir the mixture until smooth. Carefully lift the bowl off the pan and leave to cool.
- While the chocolate mix is cooling, whisk the OGGS® Aquafaba in a clean bowl until it forms stiff peaks – this will take 3-4 minutes. Add both types of sugar, a spoonful at a time, whisking after each addition and mix well. Then add the vanilla extract and continue to whisk for about 5 minutes, until the mixture is looking thick and glossy.
- Add the chocolatey mixture to the OGGS® Aquafaba mixture and slowly fold it all together, using a spatula.
- Little by little, combine spoonfuls of the flour, cocoa and baking powder into the chocolate mixture, while folding everything together constantly. The mixture should be a lovely, rich dark brown once everything’s combined, and quite thick.
- Line the bottom of your brownie tray with one layer of Doisy and Dam Almond Butter Cups and pour over the brownie mixture. Top with the remaining almond butter cups and roughly chopped shards of Doisy and Dam Snaps. If it looks a bit skew-whiff, don’t panic – it will look epic once it’s all melted.
- Bake in the oven for 25-30 minutes, then leave to cool in the tin. They will need about 20 minutes to cool and firm up before transferring them on to a board where you can cut them. Don’t worry – they’ll remain lovely and gooey in the middle! Using a sharp knife, cut into chunky squares.
- If you prefer them slightly more cooked in the middle, bake them for five minutes more.
- If you like your brownies to have a slight chew, refrigerate them overnight before eating.