Recipes
Vegan Brownies
5min read
These vegan brownies are everything a brownie should be i.e. fudgy, chocolate-y and rich. They're also gooey and dense rather than cake-y, and crispy around the edges rather than fluffy. Basically, they tick every 'great brownie' box.
Prep Time
15 mins
Cook Time
40 mins
Serves
8-10
Ingredients
Brownies:
1 tbsp ground flax seeds
115g plain flour
30g cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
250g dark chocolate, chopped
180g caster sugar
120g neutral oil (such as sunflower or rapeseed)
1 tsp vanilla extract
Method
STEP 1
Pre-heat the oven to 180°C fan/200˚C conventional. Grease and line a 20x20cm baking tin.
STEP 2
Start by combining the flaxseeds with 2 tbsp of warm water in a small bowl. Let the mixture sit for 5-10 minutes, until thickened.
STEP 3
Next, add the flour, cocoa powder, baking powder, baking soda and salt to a bowl. Whisk the ingredients together and then set the bowl aside.
STEP 4
Add 180g of the chopped chocolate to a small bowl. Melt the chocolate in the microwave or over a double boiler, then let it sit for 5-10 minutes to cool slightly.
STEP 5
In a separate bowl, combine the sugar and oil and whisk it together for 2-3 minutes, until smooth. To the sugar and oil, add the flaxseed mixture, vanilla extract and the cooled melted chocolate and whisk to combine.
STEP 6
Next, gently fold the dry ingredients into the wet ingredients, until just incorporated. Fold in the reserved chocolate chunks. Pour the batter into the prepared baking tin.
STEP 7
Bake the brownies for 35-40 minutes, until a toothpick inserted in the centre comes out clean.
STEP 8
Let the brownies cool for 10-15 minutes before serving.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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