Vegan chocolate brownies
- Portion size: Makes 16
- Hands-on time 20 min, plus cooling. Oven time 30 min
- Difficulty: easy
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
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Ingredients
- 325ml unsweetened soy, almond or oat milk
- 1 tsp Camp Chicory & Coffee Essence
- 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
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Method
- Heat the oven to 160°C fan/gas 4 and line the tin with baking paper. In a jug, mix the soy milk, Camp Chicory & Coffee Essence, 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.
Nutrition
- 179kcals Calories
- 7.3g Fat
- 2.7g Protein
- 25g (16.6g sugars) Carbs
- 1.5g Fibre
- 0.2g Salt
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