Cakes
Vegan brownies
We’ve done it! We’ve created the perfect, fudgy, rich vegan brownie recipe. Add a fistful of vegan chocolate chips to make your brownies extra decadent.
You will need a 20 x 30cm/8 x 12in baking tin.
Ingredients
- 3 tbsp ground flaxseed
- 200g/7oz vegan dark chocolate, chopped
- 175g/6oz dairy-free margarine
- 125g/4½oz caster sugar
- 125g/4½oz light muscovado sugar
- 2 tbsp maple syrup or barley malt extract
- 1 tsp vanilla extract
- 150g/5½oz plain flour
- ½ tsp baking powder
- pinch salt
- 2 tbsp soya milk
- 100g/3½oz vegan chocolate chips (optional)
Method
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Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20 x 30cm/8 x 12in baking tin and line the base and sides with baking parchment.
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In a small bowl, combine the ground flaxseed with 9 tablespoons cold water and whisk together. Set aside for 10 minutes.
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Melt the chocolate in a heatproof bowl set over a pan of barely simmering water – do not allow the bowl to come into contact with the water. When almost all of the chocolate has melted, add the dairy-free margarine and remove the bowl from the heat to allow the margarine to melt into the chocolate.
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Add both types of sugar to the chocolate along with the maple syrup and vanilla extract and mix until smooth.
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Sift the flour, baking powder and salt into the bowl, add the soaked flax seed and the milk and mix until thoroughly incorporated and the mixture is smooth.
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Spoon the batter into the prepared tin and spread level with the back of a spoon. Scatter with chocolate chips, if using, and bake on the middle shelf of the preheated oven for 30 minutes, or until lightly risen and set – the middle might still be slightly soft but this is ok – the brownies will be fudgy.
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Leave the brownies to cool completely in the tin, then transfer to a board and cut into squares.
Vegan brownies