Her-Bivore Blog

Vegan Chocolate Brownie

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Vegan Chocolate Brownie

Chocolate brownie is a staple. Whether that's a once-a-week staple of a 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!


 

Recipe

Yield: 10-12

Total Time: 30 minutes

Ingredients:

  • 250g / 2 cups Plain Flour

  • 86g / 1 cup Cocoa Powder

  • 300g / 1 1/2 cups Caster Sugar

  • 1 tsp Baking Powder

  • 1/2 tsp Salt

  • 240ml / 1 cup Plant Milk

  • 1 tbsp Lemon Juice

  • 1 tbsp Coffee Powder

  • 240ml / 1 cup Vegetable Oil

  • 1 tsp Vanilla Extract

  • 1 cup Vegan Chocolate Chips

Method:

  1. Preheat the oven to 175c. Sift together your flour and cocoa powder into a large bowl. Add your caster sugar and baking powder and mix until combined.

  2. In a jug, measure out your almond milk and then add your lemon juice and stir. Leave this for a few minutes to curdle.

  3. Pour your milk mix and vegetable oil into your dry ingredients, then add your vanilla, salt and coffee powder and mix together. Gently fold in half your chocolate chips.

  4. Pour mix into a lined 9x9inch lined baking tray., then sprinkle your remaining chocolate chips on top. Bake on the top shelf for 20-25 minutes or until the top is no longer wobbly. Be careful not to over bake!

 


 

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.

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Written by Amy Northwood
Her-Bivore
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
You can find me on Instagram

Amy Northwood - Her-Bivore