Home > Easy vegan recipes > Vegan chocolate brownies

Vegan chocolate brownies

Easy
January 2023

Easy
January 2023

Test kitchen approved

Makes 16
Hands-on time 20 min, plus cooling. Oven time 30 min

Traditional brownies rely on eggs to help them rise and create that gooey, fudgy texture – but plant-based superstar chia does the job just as well. Give these vegan brownies a try and see why they’re one of our favourite plant-based bakes.

Next time: try our vegan chocolate chip oat bars

Nutrition: per serving

Calories: 179kcals
Fat: 7.3g
Protein: 2.7g
Carbohydrates: 25g (16.6g sugars)
Fibre: 1.5g
Salt: 0.2g

Nutrition: per serving

Calories: 179kcals
Fat: 7.3g
Protein: 2.7g
Carbohydrates: 25g (16.6g sugars)
Fibre: 1.5g
Salt: 0.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

325ml unsweetened soy, almond or oat milk
1 tsp instant coffee powder
1 tbsp ground chia seeds
2 tsp vanilla extract
1 tsp lemon juice
150g vegan dark chocolate, around 70% cocoa solids
5 tbsp olive oil
160g self-raising flour
35g cocoa powder
½ tsp bicarbonate of soda
175g caster sugar
Icing sugar to dust

Specialist kit

20cm x 20cm square baking tin

Method

Heat the oven to 160°C fan/gas 4 and line the tin with baking paper. In a jug, which together the soy milk, coffee, chia, vanilla and lemon juice. Set aside for 10 minutes.
Put the chocolate and oil in a heatproof bowl set over a pan of simmering water (ensure the base of the bowl doesn’t touch the water). Heat until melted, stirring occasionally, then set aside.
Sift the flour, cocoa powder, bicarbonate of soda and caster sugar together in a large bowl. Pour in the milk mixture and melted chocolate with a pinch of salt, then stir well until combined and pour into the lined tin.
Bake for 30-35 minutes until the brownies have set but still have a wobble in the middle. Allow to cool completely in the tin for at least an hour, or ideally overnight. Cut into squares and serve with a dusting of icing sugar.

delicious. tips

Variations: Before you add the mixture to the tin, add 100g dark chocolate chips, 60g roughly chopped pecans or 100g dried cherries to customise the flavour of these brownies.

Recipe By

Phil Mundy

Fancy getting a copy in print?

Subscribe to our magazine