Dam Good Brownies
110g dark chocolate, broken into pieces
1tbsp instant coffee mixed with 50ml boiling water
110g plant-based margarine, at room temperature
100ml OGGS® Aquafaba
110g light brown soft sugar
110g caster sugar
1tsp vanilla extract
210g plain flour, sifted
40g cocoa powder, sifted
1tsp baking powder
60g Doisy and Dam Snaps
200g Doisy and Dam Almond Butter cups
This brownie, layered with almond butter and rich chocolate, really is an indulgent treat. Whether you like one on the go, or as a dessert topped with ice-cream, this is a Dam Good brownie! Designed by our friends over at OGGS.
1. Preheat the oven to 180°C/gas mark 4 (160°C if you’re using a fan oven) and line your brownie tin (20cm x 27cm) with parchment paper
2. Put the chocolate pieces in a bowl, resting over a pan of gently simmering water, making sure the base doesn’t touch the water. Add the coffee and water mixture and the margarine. Leave to melt over the lowest heat then once everything has melted, stir the mixture until smooth. Carefully lift the bowl off the pan and leave to cool.
3.While the chocolate mix is cooling, whisk the OGGS Aquafaba in a clean bowl until it forms stiff peaks – this will take 3–4 minutes. Add both types of sugar, a spoonful at a time, whisking after each addition and mix well. Then add the vanilla extract and continue to whisk for about 5 minutes, until the mixture is looking thick and glossy.
4. Add the chocolatey mixture with the Aquafaba mixture and slowly fold it all together, using a spatula.
5. Little by little, combine spoonfuls of the flour, cocoa and baking powder into the chocolate mixture, whilst folding everything together constantly. The mixture should be a lovely, rich dark brown once everything’s combined, and quite thick.
6. Line the bottom of your brownie tray with one layer of Doisy and Dam Almond Butter Cups and pour over the brownie mixture. Top with the remaining almond butter cups and roughly chopped shards of Doisy and Dam Snaps. If it looks a bit skew-whiff, don’t panic- it will look epic once it’s all melted.
7. Bake in the oven for 25-30 minutes, then leave to cool in the tin. They will need about 20 minutes to cool and firm up before transferring them on to a board where you can cut them. Don’t worry – they’ll remain lovely and gooey in the middle! Using a sharp knife, cut into chunky squares.