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.
Baking recipes
Vegan chocolate brownies
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
Dairy-freeVegan
ServesMakes 16
Hands-on20 min
Oven30 min
DifficultyEasy
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
| Calories | 179kcals |
|---|---|
| Fat | 7.3g |
| Protein | 2.7g |
| Carbohydrates | 25g (16.6g sugars) |
| Fibre | 1.5g |
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