Vegan Frosted Brownies



400g Chocolate hazelnut spread 

9 tbsp Aquafaba 

115 g plain flour 

For the frosting

220g Chocolate  spread 

170g icing sugar

25g unsweetened cocoa powder

2 tbsp strong brewed coffee


Preheat oven to 180ºC (160ºC fan) mark 4 and line a 20.5cm square cake tin with baking parchment. Scrape Nutella into a bowl and mix in eggs with a wooden spoon, until the mixture is combined and glossy. 

Mix in flour, then scrape into the lined tin and smooth to level. Bake for 15-18min, until just set and slightly springy to the touch. Cool completely in tin before slicing .

To make the frosting:

In a bowl, mix chocolate spread, sugar, cocoa powder, vanilla extract and coffee. Use a handheld or stand mixer with the whisk attachment to beat the frosting until it is soft and fluffy and everything is well incorporated. Pile high onto the cooled  brownie squares & serve