Vegan Brownies

  • 1 h 15 m
  • 8 servings
  • Medium

I needed to make Vegan Brownies. Don’t ask.  Don’t judge. The customer is always right etc, etc.  And I didn’t want all the chemical bells and whistles that usually make up anything that tastes remotely “normal” in the vegan diet- especially when it comes to baking.  This is the recipe I came up with.  The dark dark chocolate is a must.

  • 125g Dark Chocolate (70%)
  • 125g Self Raising Flour
  • 250g Caster Sugar
  • 75g Ground Almonds
  • 50g Cocoa Powder
  • 90g Vegan margarine
  • 2 tablespoons of Ground Flaxseed
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Baking Powder

Step 1

Heat oven to 160˚C Fan


Step 2

Grease and line a 20cm square tin with baking parchment


Step 3

Combine the flaxseed with 90ml water and set aside for at least 10 mins.


Step 4

In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.


Step 5

Put the flour, ground almonds, cocoa, baking powder and a pinch of salt in a bowl and stir to remove any lumps. Use a whisk and stir either clockwise or anti-clockwise.  I’m not sure of the science behind it, but it works once you add the liquid, to help prevent lumps.


Step 6

Mix the sugar into the melted chocolate mixture, and beat well until very smooth and glossy, ensuring all the sugar is well dissolved.

Stir in the flaxseed mixture and vanilla extract, and then the flour mixture.

It will now be very thick. Stir until well combined and spoon into the prepared tin.


Step 7

Bake for 40-45 mins until a skewer inserted in the middle comes out semi clean with moist crumbs (normal for brownies). Allow to cool in the tin completely, then cut into squares.


Step 1

Heat oven to 160˚C Fan

Step 2

Grease and line a 20cm square tin with baking parchment

Step 3

Combine the flaxseed with 90ml water and set aside for at least 10 mins.

Step 4

In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.

Step 5

Put the flour, ground almonds, cocoa, baking powder and a pinch of salt in a bowl and stir to remove any lumps. Use a whisk and stir either clockwise or anti-clockwise.  I’m not sure of the science behind it, but it works once you add the liquid, to help prevent lumps.

Step 6

Mix the sugar into the melted chocolate mixture, and beat well until very smooth and glossy, ensuring all the sugar is well dissolved.

Stir in the flaxseed mixture and vanilla extract, and then the flour mixture.

It will now be very thick. Stir until well combined and spoon into the prepared tin.

Step 7

Bake for 40-45 mins until a skewer inserted in the middle comes out semi clean with moist crumbs (normal for brownies). Allow to cool in the tin completely, then cut into squares.

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