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Vegan Pistachio Cream Brownies

Fudgy vegan brownies topped with a creamy pistachio layer and garnished with crushed pistachios, perfect for dairy-free dessert lovers.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: Plant-Based, Vegan
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour or gluten-free flour blend
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup sugar cane or coconut sugar
  • 0.5 cup plant-based butter melted
  • 0.5 cup plant-based milk almond, oat, or soy
  • 1 tsp vanilla extract
  • 0.5 cup shelled pistachios
  • 0.25 cup coconut or cashew cream
  • 2 tbsp maple syrup
  • 0.5 tsp vanilla extract
  • 2 tbsp crushed pistachios for garnish

Equipment

  • Mixing bowls
  • Baking pan
  • Spatula
  • Blender or food processor

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. Whisk together flour, cocoa powder, baking powder, salt, and sugar in a large bowl.
  3. Add melted plant-based butter, plant milk, and vanilla extract. Mix until smooth.
  4. Pour batter into prepared pan and bake 20–25 minutes until a toothpick comes out with moist crumbs.
  5. Blend pistachios, coconut or cashew cream, maple syrup, and vanilla until smooth.
  6. Spread pistachio cream over cooled brownies.
  7. Sprinkle crushed pistachios on top and refrigerate at least 60 minutes before cutting.

Notes

Add chocolate chips or drizzle vegan chocolate for extra indulgence. Store refrigerated up to 5 days.