Last Saturday, I made this chocolate brownie with jam and walnuts again. I especially prefer it when I don’t want to spend much time in the kitchen, but still want something sweet that can be made quickly and doesn’t contain animal-derived ingredients. It always turns out fluffy and cuts easily, so I end up making it quite often during fasting periods or when I run out of eggs and milk.
Quick Info
Total Time: about 40 minutes
Preparation Time: 10 minutes
Baking Time: 30 minutes
Servings: 8-10
Difficulty: easy
Recipe Type: quick vegan dessert
Ingredients
90 grams ground walnuts
100 grams sugar
200 grams flour
1 heaping tablespoon cocoa powder
3 tablespoons strawberry jam
220 ml water
50 ml oil
1 teaspoon baking soda
a pinch of salt
1 tablespoon candied lime peel
1 tablespoon rum essence
powdered sugar for decoration
Preparation Method
1. Sift the flour into a large bowl. Add the sugar, cocoa, ground walnuts, and salt. Mix well until everything is homogeneous.
2. Then add the water, oil, and strawberry jam. Mix everything with a spatula or whisk until there are no lumps of flour left. Don’t overmix, just enough to combine.
3. Put the baking soda in a teaspoon and quench it with a little lemon juice (or water, if you don’t have lemon handy). Add it to the mixture and mix gently.
4. Finally, add the candied lime peel and rum essence. Incorporate them gently without beating the mixture too much.
5. Prepare a round baking pan (I used one that is 22 cm in diameter), grease it with margarine, and line it with parchment paper.
6. Pour the mixture into the pan and level it. Place it in the preheated oven at medium temperature (180°C) for about 30 minutes. Check if it’s done with a toothpick – it should come out clean.
7. Remove the pan and let the brownie cool in the pan. Once cooled, dust with powdered sugar before cutting.
Why I make this recipe often
I love that it’s not picky with ingredients, and the steps are simple. It’s quick to prepare, and you don’t even need a mixer. It turns out fluffy and keeps well the next day. It’s great for guests as well as for quick snacks.
Tips and Variations
Tips
Use a pan with a suitable diameter (22 cm works well). If you use a larger pan, it will be thinner and less fluffy.
If the jam is very thick, you can thin it out with a little water to incorporate it easily into the mixture.
Don’t remove the cake from the pan immediately. It cuts better when completely cool.
Substitutions
You can use any type of jam, not just strawberry. I’ve also tried it with plum or apricot jam, and the texture and taste were just as good.
If you don’t have candied lime peel, you can skip this ingredient or use a little grated lemon peel.
Instead of margarine for greasing the pan, you can use oil.
Rum essence can be omitted or replaced with vanilla.
Variations
You can add extra pieces of walnuts, not just ground ones, if you want something crunchier inside.
If you don’t want to make it round, you can use a rectangular pan, just adjust the thickness and baking time (it may need a few minutes less).
Serving Ideas
You can serve it plain, with powdered sugar, or alongside a little jam. It also pairs well with coffee or tea as an afternoon snack.
Frequently Asked Questions
Does the brownie turn out just as fluffy without eggs?
Yes, the texture is airy due to the reaction between baking soda and lemon juice, and also because there isn’t much flour compared to liquids. The secret is not to overmix the batter.
Can I use another type of nuts instead of regular walnuts?
Yes, pecans or hazelnuts work as well if you prefer them. The final result will have a slightly different taste.
Can strawberry jam be replaced with another type of jam?
Yes, any denser jam works well, not just strawberry. Plums, apricots, raspberries – each changes the flavor slightly, but the recipe remains just as simple.
Do I have to use candied lime peel?
No, you can skip it or use grated lemon or orange peel if you have it. It’s just for an extra flavor boost.
Nutritional Values
Approximately, per serving (from 10 cuts) you have about 180-200 kcal. Carbohydrates: 28-30 grams, fats: 8-9 grams, proteins: 3-4 grams. Values may vary depending on how much powdered sugar you use or the type of jam. The brownie is moderately caloric for a vegan dessert.
Storage and Reheating
It keeps well at room temperature covered for 2-3 days. There’s no point in reheating it; it’s better at room temperature. If you want to keep it longer, you can put it in the fridge, but let it come back to room temperature before serving, otherwise, it becomes a little denser.
Quick Info
Total Time: about 40 minutes
Preparation Time: 10 minutes
Baking Time: 30 minutes
Servings: 8-10
Difficulty: easy
Recipe Type: quick vegan dessert
Ingredients
90 grams ground walnuts
100 grams sugar
200 grams flour
1 heaping tablespoon cocoa powder
3 tablespoons strawberry jam
220 ml water
50 ml oil
1 teaspoon baking soda
a pinch of salt
1 tablespoon candied lime peel
1 tablespoon rum essence
powdered sugar for decoration
Preparation Method
1. Sift the flour into a large bowl. Add the sugar, cocoa, ground walnuts, and salt. Mix well until everything is homogeneous.
2. Then add the water, oil, and strawberry jam. Mix everything with a spatula or whisk until there are no lumps of flour left. Don’t overmix, just enough to combine.
3. Put the baking soda in a teaspoon and quench it with a little lemon juice (or water, if you don’t have lemon handy). Add it to the mixture and mix gently.
4. Finally, add the candied lime peel and rum essence. Incorporate them gently without beating the mixture too much.
5. Prepare a round baking pan (I used one that is 22 cm in diameter), grease it with margarine, and line it with parchment paper.
6. Pour the mixture into the pan and level it. Place it in the preheated oven at medium temperature (180°C) for about 30 minutes. Check if it’s done with a toothpick – it should come out clean.
7. Remove the pan and let the brownie cool in the pan. Once cooled, dust with powdered sugar before cutting.
Why I make this recipe often
I love that it’s not picky with ingredients, and the steps are simple. It’s quick to prepare, and you don’t even need a mixer. It turns out fluffy and keeps well the next day. It’s great for guests as well as for quick snacks.
Tips and Variations
Tips
Use a pan with a suitable diameter (22 cm works well). If you use a larger pan, it will be thinner and less fluffy.
If the jam is very thick, you can thin it out with a little water to incorporate it easily into the mixture.
Don’t remove the cake from the pan immediately. It cuts better when completely cool.
Substitutions
You can use any type of jam, not just strawberry. I’ve also tried it with plum or apricot jam, and the texture and taste were just as good.
If you don’t have candied lime peel, you can skip this ingredient or use a little grated lemon peel.
Instead of margarine for greasing the pan, you can use oil.
Rum essence can be omitted or replaced with vanilla.
Variations
You can add extra pieces of walnuts, not just ground ones, if you want something crunchier inside.
If you don’t want to make it round, you can use a rectangular pan, just adjust the thickness and baking time (it may need a few minutes less).
Serving Ideas
You can serve it plain, with powdered sugar, or alongside a little jam. It also pairs well with coffee or tea as an afternoon snack.
Frequently Asked Questions
Does the brownie turn out just as fluffy without eggs?
Yes, the texture is airy due to the reaction between baking soda and lemon juice, and also because there isn’t much flour compared to liquids. The secret is not to overmix the batter.
Can I use another type of nuts instead of regular walnuts?
Yes, pecans or hazelnuts work as well if you prefer them. The final result will have a slightly different taste.
Can strawberry jam be replaced with another type of jam?
Yes, any denser jam works well, not just strawberry. Plums, apricots, raspberries – each changes the flavor slightly, but the recipe remains just as simple.
Do I have to use candied lime peel?
No, you can skip it or use grated lemon or orange peel if you have it. It’s just for an extra flavor boost.
Nutritional Values
Approximately, per serving (from 10 cuts) you have about 180-200 kcal. Carbohydrates: 28-30 grams, fats: 8-9 grams, proteins: 3-4 grams. Values may vary depending on how much powdered sugar you use or the type of jam. The brownie is moderately caloric for a vegan dessert.
Storage and Reheating
It keeps well at room temperature covered for 2-3 days. There’s no point in reheating it; it’s better at room temperature. If you want to keep it longer, you can put it in the fridge, but let it come back to room temperature before serving, otherwise, it becomes a little denser.