Vegan brownies

A piece of chocolate cake on a plate Vegan Baking Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:40 mins
  • Easy
  • Makes 12

Try these soft, squidgy brownies, without the dairy or eggs. They’re perfect for vegans and people following a dairy-free diet and taste utterly divine.

Nutrient Unit
kcal 314
fat 16g
saturates 6g
carbs 36g
sugars 25g
fibre 3g
protein 5g
salt 0.3g
Trending:
Vegan sponge cake

Ingredients

  • 2 tbsp ground flaxseed
  • 200g dark chocolate, roughly chopped
  • ½ tsp coffee granules
  • 80g vegan margarine, plus extra for greasing
  • 125g self-raising flour
  • 70g ground almonds
  • 50g cocoa powder
  • ¼ tsp baking powder
  • 250g golden caster sugar
  • 1½ tsp vanilla extract

Method

  • STEP 1

Heat oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.

  • STEP 2
Trending:
Vegan date & walnut flapjacks

In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.

  • STEP 3

Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin.

  • STEP 4
Trending:
Vegan mug cake

Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.

Rate article
( No ratings yet )