Vegan Bueno Brownies Recipe

If you adore rich, fudgy treats but want a luscious vegan twist, these Vegan Bueno Brownies are about to become your new obsession. Imagine dense, cocoa-packed brownies studded with crunchy hazelnuts, topped with a creamy layer of dairy-free white chocolate hazelnut butter, and finished off with a dreamy hazelnut mascarpone cream that melts in your mouth. The best part is that these beauties require no eggs or dairy, yet deliver maximum indulgence and texture that’s beyond satisfying. Perfect as a special dessert or a treat to impress friends, these brownies combine simple yet thoughtful ingredients for a show-stopping result you won’t forget.

Ingredients You’ll Need

This recipe calls for simple ingredients, each playing a crucial role in building the distinctive flavor and texture of the Vegan Bueno Brownies. From the nutty crunch to the creamy topping, every element works harmoniously.

• 60g of cocoa powder: Provides a deep chocolate richness that defines the brownie base.
• 180g of all-purpose/plain flour: Adds structure to create a fudgy but sliceable texture.
• 170g of dairy-free dark chocolate: Offers intense chocolate flavor and richness when melted.
• 110g of dairy-free block butter: Brings moisture and a silky mouthfeel to the brownies.
• 120ml of aquafaba (chickpea brine): This magic vegan egg replacer whips up airy volume for a light yet dense crumb.
• 280g of caster sugar: Sweetens evenly without graininess, balancing the cocoa’s bitterness.
• 70g of chopped hazelnuts: Adds delightful crunch and nutty flavor throughout the brownie.
• 200g of smooth hazelnut butter: Core ingredient for the indulgent middle layer that ties flavors together.
• 100g of dairy-free white chocolate: Creates a luscious creamy spread that sets beautifully on the brownies.
• 120g of plain/vanilla dairy-free yogurt: Provides tang and creaminess for the mascarpone topping.
• 120g of caster sugar (for mascarpone): Sweetens the topping just right without overpowering.
• 170g of melted dairy-free butter (for mascarpone): Adds richness to the creamy finish.
• 350g of silken tofu (NOT firm): The secret to silky smooth vegan mascarpone texture.
• 1 teaspoon vanilla bean paste or seeds from 1 vanilla pod: Infuses the cream with warm, natural flavor.
• 1 tablespoon of hazelnut butter (extra): For extra flavor burst in the mascarpone layer.
• Chopped hazelnuts (for sprinkling): Provides a gorgeous nutty crunch on top.
• Vegan Kinder Bueno bars (e.g., LoveRaw White Chocolate Cre&m Wafer Bars): The crowning decorative touch to elevate your brownies visually and flavor-wise.

How to Make Vegan Bueno Brownies

Step 1: Preparing the Brownie Base

Begin by preheating your oven to 180℃ fan setting and lining an 8 x 8 inch square tin with greaseproof paper, making sure the paper overhangs to easily lift the brownies later. Sift together your cocoa powder and flour to ensure the batter stays lump-free and light. Next, melt your dairy-free chocolate and butter together in a bain-marie until silky smooth, then let it cool slightly while prepping the aquafaba whip. Whip the aquafaba and caster sugar on high speed to a glossy, ribbon-stage meringue. Carefully fold the cooled chocolate mixture into the whipped aquafaba, followed by the sifted dry ingredients and chopped hazelnuts. Gently fold everything until combined but retain as much air as possible for the perfect brownie texture. Pour the batter into the tin, level it off, and bake for 30-35 minutes for fudgy edges, or slightly less if you want it extra gooey. Let it cool completely in the tin to lock in moisture and maintain shape.

Step 2: Creating the Hazelnut Spread Layer

Once the brownie has cooled, melt the hazelnut butter and dairy-free white chocolate together gently on low heat, either on the stovetop or in short bursts in the microwave, careful not to burn. Spread this luscious mixture evenly across the top of the brownie using an offset spatula, creating a thick, indulgent layer. Pop the tray into the fridge to set this hazelnut layer for about an hour or two—it’s key to a sharp, clean layer that contrasts the dense brownie below.

Step 3: Whipping Up the Vegan Mascarpone Cream

For the crowning glory, combine the dairy-free yogurt, caster sugar, melted dairy-free butter, silken tofu, vanilla bean paste, and extra hazelnut butter in a high-speed blender. Blend until ultra smooth, scraping down the sides a few times to ensure everything is beautifully incorporated. Pour this creamy dream over the set hazelnut layer, smoothing it out carefully, and tap the tin gently on your countertop to eliminate bubbles. Sprinkle with chopped hazelnuts and arrange pieces of vegan Kinder Bueno bars on top for irresistible texture and decoration. Chill overnight to let the creamfully firm up—trust me, this waiting is worth it!

How to Serve Vegan Bueno Brownies

Garnishes

Add a little extra sparkle to your Vegan Bueno Brownies by sprinkling some toasted chopped hazelnuts for crunch and texture, or a drizzle of melted dairy-free white chocolate for visual appeal. For that final flourish, placing a piece or two of your favorite vegan Kinder Bueno bars on top not only looks stunning but adds a wonderful contrast of wafer crunch.

Side Dishes

These brownies are rich and satisfying on their own, but if you want to elevate your dessert plate, serve them alongside fresh berries, a scoop of vegan vanilla ice cream, or a dollop of coconut whipped cream. The tartness of berries or the cold creaminess balances the deep chocolate and hazelnut flavors perfectly, making each bite a harmonious experience.

Creative Ways to Present

For special occasions, try layering your Vegan Bueno Brownies in clear glass jars or dessert cups with alternating layers of chocolate ganache or vegan caramel drizzle. You can also dust them lightly with cocoa powder or cinnamon for a subtle aroma. To impress guests, place each brownie square on a decorative plate with a sprig of fresh mint and a light dusting of powdered sugar for a café-quality presentation.

Make Ahead and Storage

Storing Leftovers

Because of the delicate vegan mascarpone cream, it’s best to keep your Vegan Bueno Brownies in an airtight container in the fridge. They’ll stay fresh for up to 2-3 days. Before serving leftovers, be sure to bring them to room temperature for about 30 minutes to allow the chocolate and butter layers to soften, regaining their fudgy, melt-in-the-mouth texture.

Freezing

If you want to keep these treats longer, cut the brownies into squares and freeze them in a single layer on a baking sheet first. Once frozen, transfer them to a freezer-safe container or bag for up to 2 months. To prevent freezer burn, ensure they are well wrapped with plastic wrap and foil if possible. When ready, thaw overnight in the fridge and bring to room temperature before enjoying.

Reheating

A quick reheat can bring these brownies back to their freshly baked glory. Pop a piece in the microwave for 10-15 seconds or warm gently in a low oven (around 120℃) for a few minutes. Just be careful not to overheat the mascarpone layer as it can separate. The goal is a soft and indulgent bite that tastes like you just made them.

FAQs

What is aquafaba and why is it used in Vegan Bueno Brownies?

Aquafaba is the starchy, viscous water leftover from cooked chickpeas or canned chickpeas. It acts as a fantastic vegan egg replacer by whipping up into a fluffy, meringue-like texture that provides structure and lightness to these brownies, all without any eggs.

Can I use regular flour instead of all-purpose in this recipe?

All-purpose or plain flour is perfect for keeping the Vegan Bueno Brownies dense yet tender. Using whole wheat or gluten-free flours will alter texture and moisture, so if substituting, proceed carefully and expect a different outcome.

Do I need silken tofu for the vegan mascarpone cream?

Yes, silken tofu is essential because of its smooth, creamy texture that blends perfectly into the vegan mascarpone. Firm tofu would create a lumpy, less flavorful cream, so be sure to pick silken and drain it well for the best results.

Can I substitute hazelnut butter with another nut butter?

Hazelnut butter offers a signature flavor that makes these brownies shine. While almond or cashew butter can work in a pinch, the taste will change noticeably. For the authentic Vegan Bueno Brownies experience, stick with hazelnut butter if possible.

How fudgy are these Vegan Bueno Brownies compared to traditional brownies?

They strike a perfect balance between dense and fudgy with a slight chew, thanks to the aquafaba and melted chocolate combination. If you prefer extra fudginess, you can underbake them by a few minutes to achieve that ooey-gooey center everyone loves.

Final Thoughts

If you’re looking to wow your taste buds and friends with something truly decadent yet compassionate, these Vegan Bueno Brownies will not disappoint. The rich layers and harmonious textures make them a standout dessert that proves vegan baking can be both simple and spectacular. I can’t wait for you to try them and discover why these brownies have captured so many hearts with every bite!