This recipe for vegan chocolate brownies is perfect as a warm dessert (served with a dairy-free ice cream!), or as a chopped up tray bake for parties. You can add some vegan milk or white chocolate chips if you want a bit more colour variation! After making these, I cut them up and took them to work, and nobody could tell they were vegan. For a firmer, less gooey brownie just cook for slightly longer.
250g plain flour
250g brown sugar
250g caster sugar
50g cocoa powder
120ml vegetable oil
1/2 tsp baking powder
100g vegan dark chocolate chips
1.) Preheat oven to 175c
2.) In a small pan, heat the water and half of the flour over a low heat, stirring constantly until it reaches the consistency of a thick paste.
3.) Remove from the heat and allow to cool completely.
4.) In a separate bowl, mix the sugar, salt, vanilla, cocoa powder and vegetable oil until combined. Then add your flour-water mixture.
5.) Mix in your remaining flour, baking powder and your chocolate chips.
6.) Spread the mixture evenly into a greased and lined baking tray. (I used 11×7 inch). Don’t worry, its normal for the mix to be extremely thick, this is what will make them so gooey!
7.) Timing is difficult for this. Start with 30 minutes, and then gently shake the tray, there should be only a small amount of movement in the centre of the brownie. other ways you can check if the brownie is cooked is by whether it is starting to pull away from the tray at the edges, or if when a clean cocktail stick is inserted into the middle if it comes out clean (be careful with this second method that you don’t hit a chocolate chip).
8.) Remove from the oven and leave for 10 minutes, then carefully turn out onto a wire cooling rack. If you’re serving it fresh and warm, cut it up when it reaches the desired temperature. Otherwise, allow to cool completely before cutting up, it’ll make it much easier.