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  • Angelica Larsson

Brownie | kärleksmums | Vegan

Uppdaterat: 10 mars 2021

Hello my lovelies! To finish off this wonderful month of nostalgic pastries we are making a pastry my mum would make for us when we were younger. Kärleksmums was not only packed with chocolate it was made with a great deal of love which is very fitting to the name it roughly translates to yummy love. I often relate this pastry to school because on Friday's one of the students was selected to bring fika and when I was selected my mum would make this and it was always a hit and to honour my mum let's make our own!

Makes about 8-10 squares.

What you need for the brownie:

300g vegan butter

5 dl (2 cups) coconut sugar

5 dl (2 cups) flour

2 dl (0.8 cups) aquafaba

1 dl (0.4 cups) vegan milk

1 dl (0.4 cups) cooled coffee

1 dl (0.4 cups) cocoa

3 tbsp nut butter

1 tbsp vanilla sugar

2 1/2 tsp baking powder

1/2 tsp salt

What you need for glaze:

100g vegan butter

5 1/2 dl (2.2 cups) icing sugar

3 tbsp cooled coffee

3 tbsp cocoa

1/2 tsp salt


1/2-1 dl (0.2-0.4 cups) coconut flakes

I do want to note that my take on this recipe makes the cake more like a brownie then the original recipe would result in and if you prefer the original I would swap the coconut sugar to white sugar.

Begin with preheating the oven to 185℃ (365℉) and place a baking sheet into a baking tray. Boil enough coffee for the brownie and glaze and allow it to cool.

Using a kitchen machine add the coconut sugar and aquafaba, whip until it becomes fluffy and while it is whipping add 300g butter in a pot and allow it to melt then add milk and 1 dl (0.4 cups) coffee.

In a separate bowl add all the dry ingredients and sift them into the aquafaba mixture and with the nut butter. Pour in the melted butter mixture and whip until it looks like a smooth batter.

Pour the batter into the baking tray and pop it into the middle of the oven for about 30 minutes.

Once it's done baking allow it to cool completely and we will get onto making our glaze.

In a pot add the butter and the rest of the ingredients and whisk on low heat until it looks

smooth and glossy. The butter should be well incorporated.

Now coat the brownie evenly with the glaze and sprinkle coconut flakes, allow the glaze to set. It makes it easier to cut into the cake. Eat to your heart's content!

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