Its winter…so the white wine is waiting for Spring and we’re more in a ‘sipping Whiskey’ sort of mood. So naturally we need to think about a great, dairy and egg free treat that goes with the season. Now we could add in raisins and nuts but where would be the fun in that! So here is our Vegan Whisky Brownies…with a bit of Cinnamon too.
Vegan Whisky Brownies
A wonderful twist on our Vegan Brownie Recipe
Ingredients
- 8 Oz Dark Chocolate - at least 70%
- 1/3 Cup Vegan Butter - we like Naturli or Flora Blocks
- 1/3 Cup Trex (or another third cup Vegan butter if you don't have any Trex)
- 1/3 Cup Vegan Marshmallows - check ingredients to ensure no egg
- 1 1/2 Cup Caster or Granular Sugar
- 2 1/4 Cups Plain Flour
- 1/3 Cup Dairy Free Milk (we use Oatly)
- 4 Tbsp Whisky
- 1 Tsp Baking Powder
- 1 Tbsp Vanilla Paste
- 1/4 Tsp Salt
- 1 Tsp Ground Cinnamon
Instructions
- Grease your baking tin and line the bottom with grease proof paper. Preheat your oven to 170℃, 340℉
- Fill a pan 1/3rds with water and place a metal (or heatproof) bowl on top. Don't let the bottom of the bowl touch the water. Add to the bowl the chocolate (broken up), the vegan butter, Trex and vegan marshmallows. Bring the water to a simmer and allow the fats, marshmallows and chocolate to melt into a gooey mess. You might need to grab a whisk and give it all a good stir to get rid of tiny lumps of marshmallow.
- In a mixing bowl combine the flour, baking powder, salt, Cinnamon and sugar. Mix to combine.
- Whisk in the dairy free milk, vanilla and Whiskey into the chocolate mixture.
- Pour the chocolate mixture into the bowl with the dry ingredients and mix until you've a gloopy, thick, glossy batter.
- Pour into the prepared tin and bake for 30 minutes. Cool on a wire rack and cut while still a little warm.
If you fancy something other than vegan brownies here are some other vegan chocolate recipes for you to have a look at:
