Nutty Rum Brownies (vegan)

Nutty rum brownies – gooey, fudgy, seriously chocolatey vegan brownies with a boozy kick and plenty of crunchy nuts.

They have a beautiful shiny, crisp crust and are made using simple, everyday ingredients and no egg replacers.

These nutty rum brownies are gooey, fudgy vegan chocolate brownies filled with lots of crunchy mixed nuts; they have a rich, deep chocolate flavour, a mouthwatering texture and a decent kick from the rum! They are very much just for grown-ups!

If you don't want to use rum in these then bourbon, whisky, rum, amaretto, Tia Maria or vegan Irish cream would all work wonderfully instead.

As for the nuts, I used a mixture of pecans, hazelnuts, almonds, cashews and walnuts so that there was lots of variety, but feel free to use whichever kinds you like.

I chopped half of the nuts up and folded them through the batter, the other half I left whole and arranged on top. That way the nuts are evenly dispersed throughout the brownies and they look very attractive with their nutty topping too!

A labelled photo of the ingredients needed to make nutty rum brownies.

Ingredient Details:

Nuts: I used a mixture of pecans, hazelnuts, almonds, cashews and walnuts so that there was lots of variety, but feel free to use whichever kinds you like.

Dark rum: If you don't want to use rum in these then bourbon, whisky, rum, amaretto, Tia Maria or vegan Irish cream would all work wonderfully instead.

Vegan block butter: For the best results you need to use a block butter/margarine, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block or Flora Plant Butter.

Non-dairy milk: Non-dairy milk replaces the moisture from the eggs. Soy milk is best for baking and is pretty much all I use as it has the highest protein content, but any variety will work.

Sugar: Sugar doesn't just provide sweetness in these brownies, it is also essential for the texture so don't reduce it! The crisp, shiny crust is achieved by making sure that the sugar is fully dissolved before baking; we do this by heating it up with the milk and butter.

I use caster sugar as it dissolves easily; granulated will also work. I also use part brown sugar for flavour, you can swap this for more white sugar if you wish.

Chocolate: Using part cocoa powder and part melted chocolate ensures a deep chocolate flavour, and the chocolate also helps to create that fudgy, dense texture.

I use a 70% dark chocolate. I don't recommend using milk chocolate rather than dark as it may make the brownies too sweet.

Flour: Vegan brownies need to use a bit more flour than non-vegan ones to maintain structure. Don't worry though, these aren't cakey in the slightest!

I make mine with plain (all-purpose) flour, but they should work ok with a plain gluten-free flour blend. I also use part cornstarch to act as an egg replacer.

Cocoa Powder: Using both melted chocolate and cocoa powder gives the best, deepest chocolate flavour. I use a dark Dutch process one.

Baking powder: Just a touch to replace the lift from the eggs.

Vanilla Extract: Optional but recommended for the best flavour.

Salt: Pretty much all sweet things, but especially chocolate ones, benefit from the addition of a little salt to balance the sweetness and bring out the flavour more.

Sliced vegan nutty rum brownies, one with a bite taken out of it.

How To Make Nutty Rum Brownies:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: Place the butter, sugars and milk in a pan over a low heat. Stir until the butter is melted and the sugar is fully dissolved.

Step 2: Add the chopped chocolate to the pan and stir until completely melted then whisk in the rum and vanilla.

Step 3: Sift together the dry ingredients then stir into the chocolate mixture until no pockets of flour remain. Stir in the chopped nuts.

Step 3, the finished batter with the added nuts.

Step 4: Pour the batter into the prepared pan and spread it level. Scatter (or arrange carefully) the whole nuts on top.

Step 4, the assembled brownies before baking.

Step 5: Bake for 20-30 minutes until set and a skewer inserted into the centre comes out gunky with moist crumbs but not wet batter.

Squares of nutty rum brownies with the text "nutty rum brownies" in the centre.

Top Tips:

As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

You absolutely do not want to overbake brownies. Make sure that you take them out of the oven when a skewer inserted into the centre comes out a bit gunky with moist crumbs (but not wet batter). If the skewer comes out clean they they are overdone and might be dry, so keep a close eye on them.

Use a metal rather than a glass pan. Glass dishes retain more heat and it is easier to overbake the brownies as they will continue to cook after you take them out of the oven.

It is the sugar that creates the shiny, crisp crust so don't reduce it!

Let the brownies cool completely before slicing them, that way you will be able to get neat squares.

If you want a softer, just-baked texture (or want to refresh them after they have been sitting around for a few days) then pop a brownie square in the microwave for 10 seconds. Warmed up like this they are also perfect for topping with ice cream!

Alternatively, if you prefer a denser, chewier texture, store the brownies in a covered container in the fridge.

FAQ's:

How should I store them?

They will keep in an airtight container at room temperature for around 5 days. I like these nutty rum brownies best the day after they are baked, when the brownie has had time to firm up a bit. For denser, chewier brownies, store them in the fridge.

Can I freeze them?

Yes, these nutty rum brownies freeze well. Allow to cool completely first then freeze them well wrapped or in a freezerproof container. Allow to defrost at room temperature to serve.

How do you get a crisp, shiny crust on brownies?

Many people mistakenly believe that it is the eggs in brownies that create the crisp, crackly crust when in fact it is the sugar. The key is to make sure that the sugar is fully dissolved before you bake the brownies.

To do this I heat it up with the milk and butter, stirring to dissolve it. It is also important to get the brownies in the oven quickly once the batter is ready, so line the tin and preheat the oven before you start.

More Vegan Brownie Recipes:

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5 from 4 votes