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Vegan Chocolate Brownie Acorns Recipe

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★★★★★

4.7 from 119 reviews

These Vegan Chocolate Brownie Acorns are delightful bite-sized treats combining rich, fudgy vegan brownies with smooth dairy-free chocolate coatings and a crunchy hazelnut topping. Perfect for festive occasions or anytime you crave a chewy, chocolatey snack, these acorns blend espresso-enhanced cocoa flavors with a whipped aquafaba base to create an airy yet dense texture. Finished with a pretzel stick “stem,” they’re as fun to make as they are to eat.

Ingredients

Scale

Dry Ingredients

  • 60g cocoa powder
  • 180g all-purpose/plain flour
  • 2 teaspoons ground espresso/coffee
  • 280g caster sugar
  • Handful of chopped hazelnuts

Chocolate & Butter

  • 170g dairy-free dark chocolate (for batter)
  • 110g dairy-free block butter (for batter and greasing)
  • 100g dairy-free dark chocolate (for acorn coating)
  • 200g dairy-free milk chocolate (for acorn coating and decoration)

Liquid & Others

  • 120ml aquafaba (chickpea brine)
  • Dairy-free butter or oil (for greasing the pan)
  • Pretzel sticks (for acorn stems)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 180℃ fan. Grease the acorn baking pan moulds generously with dairy-free butter or oil to prevent sticking.
  2. Sift dry ingredients: In a medium bowl, sift together the cocoa powder, all-purpose flour, and ground espresso to ensure even distribution.
  3. Melt chocolate and butter: Fill a small saucepan one-quarter full with water and place over medium heat. Place dairy-free dark chocolate and butter in a heatproof bowl and sit it over the simmering water to melt (bain-marie), stirring occasionally until smooth. Remove from heat and let cool slightly.
  4. Whip aquafaba: In a medium mixing bowl, combine the aquafaba and caster sugar. Using a stand mixer with a balloon whisk or a hand mixer, whip on high speed for about 5 minutes until thick, glossy, and forming ribbons when dripped from the whisk.
  5. Combine chocolate and aquafaba: Gently pour the melted chocolate and butter mixture over the whipped aquafaba. Carefully fold together with a spatula to maintain airiness.
  6. Incorporate dry ingredients: Sift in the flour, cocoa, and espresso mixture into the wet batter. Fold gently with a spatula until a thick, rich brownie batter forms without deflating the mixture.
  7. Spoon batter into moulds: Carefully spoon the batter into the greased acorn pan cavities, filling them but not overflowing. Tap the pan on the counter to release air bubbles. Cover any leftover batter with a damp tea towel if baking multiple batches.
  8. Bake brownies: Place the pan in the oven’s middle rack and bake for 25-30 minutes. Start checking around 20 minutes to avoid overbaking. For fudgier brownies, bake closer to 25 minutes or slightly less.
  9. Cool and remove: Let the brownies cool slightly in the pan before gently sliding them out. The greased pan allows easy removal without breaking.
  10. Clean moulds for coating: Wash and dry the acorn moulds thoroughly to remove any grease or crumbs. Ensure no moisture remains to prevent chocolate from seizing during melting.
  11. Melt chocolate for coating: Using the same bain-marie method, melt the dairy-free dark chocolate for the acorn tops. Alternatively, microwave in 20-second intervals, stirring each time until smooth.
  12. Coat acorn moulds: Spoon melted dark chocolate into the top part of each acorn mould, spreading to the edges. Place the moulds in the fridge to set the chocolate shell.
  13. Assemble acorns: Once the chocolate sets, press a brownie into each mould coated with wet chocolate so the chocolate envelops the brownie. Return to the fridge for about 30 minutes to set completely.
  14. Final decoration: Remove the brownie acorns from the mould. Spread melted chocolate on top and sprinkle chopped hazelnuts. Use remaining chocolate as glue to attach a pretzel stick on top resembling an acorn stem.
  15. Serve and enjoy: Present your vegan chocolate brownie acorns as delightful treats perfect for sharing or gifting.

Notes

  • Use aquafaba from chickpeas as an egg substitute to achieve light, airy texture.
  • Take care when folding to retain airiness in the batter for fluffier brownies.
  • Do not overfill moulds to avoid batter spilling during baking.
  • If you prefer fudgier brownies, reduce baking time by 5 minutes.
  • Ensure the chocolate coating moulds are dry and grease-free for successful chocolate setting.
  • Store the finished brownie acorns in an airtight container in the fridge to keep them firm and fresh.
  • Substitute or omit espresso powder for a milder chocolate flavor, though espresso enhances depth.

Keywords: vegan brownies, chocolate acorns, dairy-free dessert, aquafaba brownies, holiday treats, plant-based sweets

Find it online: https://reemcook.com/vegan-chocolate-brownie-acorns-recipe/