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  • Writer's pictureKirsty

Vegan LoveRaw Brownies

Updated: Feb 7, 2022


Deliciously rich chocolate brownies with crunchy hazelnuts, chocolate chunks and crispy LoveRaw wafer bar.

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Who doesn't love a gooey brownie?


Vegan brownies is one of the recipes that I was adamant that I had to master when I began baking vegan.

This recipe has taken a lot of blood sweat and tears, but I am finally happy with it and I'm slightly obsessed with this flavour combination too.

The brownies turn out rich and gooey. Just how a brownie should be in my opinion.


If you haven't tried the LoveRaw bars yet, they are very similar to Kinder Buenos (but vegan, of course) and they are a delicious addition to the brownies.


Things You'll Need to Bake LoveRaw Brownies

  • At least 2 Bars of LoveRaw Cream Filled Wafer Bars

  • A 9inch square baking tin

  • Baking paper

  • A stand mixer or electric whisk.

Baking Tips

  • Save some of the chocolate and hazelnuts to sprinkle on top of the batter before baking.

  • Chop up a chocolate bar rather than using chocolate chips to make the brownies extra chunky.

  • Once you've added the milk, mix very slowly to avoid it splashing everywhere.

  • The milk and lemon juice mixture will curdle, it's supposed to do this.

  • Once the brownies have cooled, pop them in the fridge for about an hour so they become extra fudgy before cutting up and enjoying.

Recipe

Prep Time

Baking Time

Makes

20 minutes

35-40 minutes

9 Brownies

175°C fan

Ingredients 100g vegan spread 170g caster sugar 85g plain flour 50g cocoa powder 1tsp baking powder 200ml plant milk (I use soya) 1tbsp lemon juice 50g dark chocolate chunks 20g chopped hazelnuts 9 squares of LoveRaw Cream filled wafer bars Method 1. Preheat the oven to 175°C fan. In a jug, combine together the milk and lemon juice, stir and allow to stand for 10 minutes. This creates a vegan buttermilk. 2. In your stand mixer, cream together the spread and sugar until well combined. 3. Sift in the plain flour, cocoa powder and baking powder and add the 'buttermilk', mixing until a smooth batter has formed (be careful as it may splash to start with). 4. Add in most of the chocolate chunks and hazelnuts and combine. I keep some aside to sprinkle on top. 5. Pour the mixture into a 9inch square tin, lined with baking paper. Place the squares of wafer bars in each 1/9th of the batter and sprinkle the remaining hazelnuts and chocolate chunks over the top of the batter. 6. Bake for 35-40 minutes, until the top begins to crack. When baked, remove from the oven and allow to cool in the tin, before cutting into 9 squares. Check out my other brownie recipes here

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