Triple-Nut Butter Brownies | Vegan

TRIPLE nut butter brownies (vegan) with chocolate chunks and raspberry jam – the best you will ever taste! We may be bias however, these brownies have been a firm favourite amongst family, friends and colleagues for many years. This is a vegan recipe but they are a firm crowd pleaser for vegans and non-vegans alike.

Flavour and textures

These brownies have a cake texture and are chocolate rich! With chunks of chocolate running through the brownie and a cocoa base, they are a real treat for chocolate lovers. In addition, they have three varieties of nut butter swirled through the mixture and drizzled over the top. The raspberry jam is spread on the top of the brownie to add an extra sweetness to the very chocolatey base. If you try them once, we are sure that you will be back making this recipe over and over again.

We have made these brownies for multiple special occasions and they always go down a treat. If raspberry jam isn’t your favourite, simply swap for another jam variety. We made these for a colleague who had a raspberry allergy and we swapped for strawberry jam, it worked just as well.

Triple-Nut Butter Brownies | Vegan

Nutrition and Cake

Triple Nut Butter Brownies with dark chocolate chunks and raspberry jam. They are the ULTIMATE vegan chocolate brownie! Decadent, rich, and all so delicious. You will not be disappointed with the outcome of this recipe, everyone who has made them has said how wonderful they are. We hope you love them as much as everyone else!

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Recipes

Cuisine British

Servings 18

Ingredients

  

For the brownie batter:

• 150 g Flora spread dairy-free
• 40 g Peanut butter
• 40 g Cashew butter
• 40 g Almond butter
• 200 ml Diary-free milk
• 1.5 tbsp vanilla extract
• 90 g cocoa powder we find this works better than cacao
• 225 g Plain flour
• 120 g Light brown sugar
• 40 g Dark chocolate broken into small pieces

For the toppings:

• 40 g Cashew butter
• 40 g Peanut butter
• 40 g Almond butter
• 8 Tbsp. Raspberry jam
• 2 squares dark chocolate broken into pieces

Instructions

 

• Preheat oven to gas mark 4 or 180C fan assisted oven
• Combine dairy-free spread, three nut butters, vanilla extract and milk
• Once combined, add in the flour, sugar, chocolate pieces, cocoa powder and mix together
• Pour into a lined baking tray and dollop evenly your three remaining nut butters and extra chocolate pieces. Swirl together with a fork for a marbled effect
• Cook in the oven for 30mins then leave to cool before eating. They taste much better once cooled, in our opinion!

Please tag us @nutritionandcake on Instagram when you recreate this recipe. We would love to see your creation!