Vegan Chocolate Brownie
Chocolate brownie is a staple. Whether that's a once-a-week staple or a rare favourite sweet treat staple, everyone needs some chocolate brownie in their life.
This is a perfect recipe for people who are egg-free, dairy-free, nut-free, soy-free or vegan! If you feed this to an omni friend of family member, I bet they won’t even guess that it’s vegan.
If you’re a fan of nutty brownies, simply swap out some of your chocolate chips for nuts and it’ll be perfect for you! Alternatively you can throw in some dried fruits, fresh raspberries or even mix it up with some vegan white or milk chocolate chips too.
Once you’ve made these, store them in an airtight container once cooled and cut and they’ll stay nice and soft for about 3 days. They’ll be good to eat for longer, but they might go a bit firmer and drier, so it makes a nice excuse to eat a whole batch of brownies in just a few days.
Let me know how you got on in the comments below, and as always make sure you tag us in all your foodie makes on instagram!
Total Time: 30 minutes
4 tbsp chia seeds
- 1/2 / cup / 120ml water
- 1/2 cup / 115g vegan margaine, melted
- 1 cup / 200g caster sugar
- 1 cup / 220g soft brown sugar
- 1 tbsp vanilla extract
- 1 cup / 125g plain flour
- 1 cup / 85g cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup / 200g vegan chocolate chips or chocolate pieces
Preheat your oven to 175c and line a 9 x 9 inch baking pan with parchment.
Mix your chia seeds with your water in a bowl and set aside to thicken. Then melt your magrarine and whisk your melted margarine and sugars together. Add your chia seeds and vanilla and whisk until combined.
In the same bowl, sift in your flour, baking powder and cocoa powder, then add in your salt. Fold these in until just combined, being careful not to overmix.
- Fold in half your chocolate chips and then pour the batter into your prepared tin. Sprinkle the remainig chocolate chips over the top and then bake for 35-40 minutes. Even if the brownies dont look done, they will firm up as they cool so don't be tempred to over bake!
- Allow to cool in the pan for 20 minutes before transfering to a cooling rack and allowing to cool for a further 30 minutes before slicing and serving.
What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.