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Recipes

How to Make Vegan Almond Pecan Brownies

This article is written by a student writer from the Spoon University at St Andrews chapter.

This was my first Christmas going vegan and the most worrisome part was eating dessert on Christmas day (plus the lack of cheap chocolate in my stocking). I couldn’t have traditional Christmas cake, most mince pies, ice cream, most apple pie, cheesecake… The list of now inedible foods was endless.

My mum was in a similar state of confusion so she challenged me to make an appropriate dessert for everyone, from my grandparents to my younger brother. Everyone wanted chocolate (no surprise). Since I bake far less at home than at uni, this gave me the perfect opportunity to try Jamie Oliver’s Vegan Chocolate Brownies, with a few tweaks of my own.

If I had a cheeky slice on Christmas Eve, before the big day, who could blame me? It was just too irresistible a treat. I warn you now: this is one super indulgent and rich brownie. If you wish, you may tone it down with milk chocolate instead of dark.

Vegan Pecan and Almond Brownies

Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesTotal time: 50 minutesServings:12 servings

Ingredients

Instructions

  1. Preheat the oven to 360ºF.

  2. Lightly grease an 8 inch square baking tin with oil. Then line with greaseproof paper.

  3. Photo By Emily Stamp

    Melt 3/4 of the chocolate by placing a heat-proof bowl over simmering water. Once melted, set aside to cool.

    #SpoonTip: Use a microwave to use less dishes.

  4. Photo By Emily Stamp

    Sieve the flour and cocoa powder into a large bowl.

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    Mix, then stir in the sugar and a pinch of salt.

  6. Scrape the vanilla pod seeds into the bowl by halving the pod lengthways.

  7. Photo By Emily Stamp

    Fold the oil, soya milk and melted chocolate into the dry mix.

  8. Photo By Emily Stamp

    Roughly chop the pecans, almonds and remaining chocolate.

  9. Photo By Emily Stamp

    Stir them into the mixture, saving some nuts for the top.

  10. Photo By Emily Stamp

    Pour the mixture into the prepared tray evenly.

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    Sprinkle the remaining nuts over the top.

  12. Place into the oven for 25-30 minutes. It will be cooked on the outside and still gooey inside.

  13. Photo By Emily Stamp

    Leave to cool 5 minutes, then serve.

    #SpoonTip: Serve with banana or vanilla ice cream.

Emily Stamp

St Andrews '18

When not baking vegan delights or trying to run around grabbing coffee with everyone, Emily enjoys curling up in bed with a mug of green tea, blankets and pretends Scotland isn't freezing or raining most of the year.