Vegan Chocolate and Almond Marzipan Brownies by Mr. Baker’s Cakes
These rich and luxurious vegan treats take all of your favourite parts of a traditional chocolate brownie, elevating them with the additional crunch of the chopped almonds and the delicious nutty flavour that marzipan lovers know so well. Once you’ve had a go at them, why not try experimenting further, such as switching the almonds for pistachios and topping your brownies with a vegan pistachio marzipan?
As part of Veganuary, Renshaw Academy Ambassador Rob Baker-Gall (Mr. Baker’s Cakes) has provided us with this recipe. You can check out more of our Vegan recipes here.
Uploaded by Renshaw Baking
- 250 g Vegan Dark Chocolate
- 180 g Plain Flour
- 30 g Vegan Cocoa Powder
- 260 g Golden Caster Sugar
- 100 ml Vegetable Oil
- 1 tsp Vanilla Bean Paste
- 300 ml Almond Milk
- 150 g Blanched Almonds
- 300 g Vegan Dark Chocolate
- 500 g Renshaw Original White Marzipan
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Begin by preheating your oven to 180°C/160°C fan/Gas Mark 4 and lining a 9”x13” (23cmx33cm) tin with greaseproof paper, ensuring that you allow some excess to hang over the edges.
Place a heatproof glass bowl on top of a pan of barely simmering water, ensuring that the bottom of the bowl does not touch the water. Add the chocolate to the bowl and allow to melt, stirring regularly.
Once the chocolate has completely melted, remove the bowl from the pan and set aside to cool slightly.
In a large bowl or a stand mixer, sift together the flour and cocoa powder, before adding the sugar and stirring to combine.
Add the melted chocolate, vegetable oil, vanilla bean paste and almond milk and mix until just combined. Be careful not to over mix.
Roughly chop your almonds and stir these through the mixture (which will be fairly thick) until evenly distributed.
Transfer the mixture to the lined baking tin and use a small palette knife to spread it out evenly and smooth the top.
Bake your brownie mixture in the oven for around 30 minutes, until a skewer comes out almost clean (for gooey brownies, you want a little bit of looseness to remain).
Allow your baked brownie to cool completely in the lined tin.
Decorating the Brownies:
Once your brownie is cool, again place a heatproof glass bowl on top of a pan of barely simmering water, ensuring that the bottom of the bowl does not touch the water. Add the second batch of chocolate to the bowl and allow to melt, stirring regularly.
Once completely melted, use a silicone pastry brush to spread a very thin layer of melted chocolate over the top of the brownie.
Roll out your Renshaw Original White Marzipan to the same size as the brownie and place it on top, smoothing it to adhere to the melted chocolate.
Pour the remaining melted chocolate over the marzipan, smoothing it out with a small palette knife to cover it entirely.
Place your brownie into the fridge until the chocolate has completely set.
To slice your brownie into portions, remove it from the tin, using the excess paper to lift it, and place it on a chopping board. Heat up the blade of a large kitchen knife by placing it in a bowl of boiling water, before drying it on a clean kitchen towel. Slice the brownie into individual portions, cleaning and rewarming the knife between each cut – I’ll let you decide whether to serve your brownie in smaller bitesize pieces or more hearty decadent chunks.