Vegan Spiced Gooey Brownies with Caramel Wafers
Rich, fudgy brownies made with aquafaba meringue and instant coffee, swirled with pumpkin spice and topped with caramelised biscuit wafer bars. The aquafaba creates a glossy, thick batter that bakes into a dense centre with gooey pockets. Vegan-friendly using margarine and plant-based egg substitute.
Ingredients
- 4 Smooth Choc Milk chocolate barsdairy-free chocolate (70% cocoa minimum)1:1vegandairy-freedairy-free
maintain cocoa solids
- 3 packs Caramelised Biscuit Cream wafer bars
- 1 tbsp instant coffee, mixed with 50ml boiling water
- 7 ½ tbsp margarine, at room temperaturevegan butter or coconut oil1:1vegandairy-freeadds dairy
use refined coconut oil for neutral flavour
Full guide → - 7 tbsp aquafabaaquafaba from chickpea can (drained liquid)1:1veganegg-free
ensures proper meringue consistency
Full guide → - ½ cups light brown soft sugar
- ½ cups superfine sugar
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour, sifted
- 5 ½ tbsp cocoa powder, sifted
- 1 tsp baking powder
- 1 tsp pumpkin spice mixhomemade blend (cinnamon, nutmeg, ginger, cloves)1:1
adjust to taste preference
Instructions
- 1
Preheat oven to 350°F (or 325°F if using fan oven). Line a brownie tin with parchment paper.
- 2
Melt chocolate bars in a heatproof bowl over simmering water, ensuring bowl base doesn't touch water. Add coffee mixture and margarine. Stir until smooth once melted, then remove from heat and cool.
- 3
Whisk aquafaba in a clean bowl until stiff peaks form. Add both sugars one spoonful at a time, whisking after each addition. Add vanilla extract and whisk for about 5 minutes until thick and glossy.
- 4
Fold chocolate mixture into aquafaba mixture using a spatula.
- 5
Gradually fold in pumpkin spice mix, flour, cocoa powder and baking powder, mixing constantly until dark brown and thick.
- 6
Transfer batter to lined tin and smooth the top.
- 7
Bake for 20-25 minutes. Cool in tin for about 20 minutes until firm, then transfer to board and cut into squares.
- 8
Top brownies with caramelised biscuit wafer bars.
Tips
Ensure aquafaba is whisked in a completely clean bowl to achieve stiff peaks.
Don't skip the folding step - it maintains airiness in the batter.
Brownies firm up as they cool but remain gooey inside; don't overbake.
Good to Know
Airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days.
Brownies can be baked up to 2 days ahead. Store in airtight container. Add caramel wafer topping just before serving.
Cut into chunky squares. Serve at room temperature or slightly warm. Pair with coffee or vanilla ice cream.
Common Mistakes
Don't overwhisk the aquafaba after sugar is added - excessive whisking breaks down the meringue and results in dense, flat brownies.
Don't fold too vigorously - gentle folding preserves airiness and creates the signature gooey texture.
Don't overbake - 20-25 minutes is critical; beyond this and the centre hardens.
Substitutions
Dairy-Free Swaps
maintain cocoa solids
use refined coconut oil for neutral flavour
Full guide →Vegan Options
ensures proper meringue consistency
Full guide →General Alternatives
adjust to taste preference