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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 minutes
Cook Time 30 minutes
Total Time 50 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.