Vegan chocolate brownies

Name: Vegan chocolate brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 325 ml unsweetened soy, almond or oat milk; 1 tsp instant coffee powder; 1 tbsp ground chia seeds; 2 tsp vanilla extract; 1 tsp lemon juice; 150 g vegan dark chocolate (around 70% cocoa solids); 5 tbsp olive oil; 160 g self-raising flour; 35 g cocoa powder; ½ tsp bicarbonate of soda; 175 g caster sugar; Icing sugar (to dust)

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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.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 16

Ingredients Method

Ingredients

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

Method

Heat the oven to 160°C fan/gas 4 and line the tin with baking paper. In a jug, whisk 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.