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Perfect Vegan Brownies

Perfect Vegan Brownies

  • Recipe by: yumsome
  • Hi there, I'm Nico - a world-travelling chef and food writer! When not writing for food magazines or my blog, I'm a vegan caterer and menu consultant. I've had over 50 homes across the globe, and my food can be found on the menus of restaurants, cafés, and guesthouses from Japan to the USA, and (almost) everywhere in between! More locally, my cakes and savouries can be enjoyed in several cafés around Kent
Serves 4 - 8
Prep time: 10min
Cooking time: 30min
Chocolatey, rich, moist and fudgy. These vegan brownies are made with only 10 ingredients and ready in 40 minutes!

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  • 1.

    Heat your oven to 180°C (350°F/gas mark 4), and line an 18cm x 28cm (7” x 11”) oven dish or brownie pan with parchment paper.

  • 2.

    Over a low heat, melt 150g chocolate and the vegan margarine in a medium-sized saucepan.

  • 3.

    Once melted, whisk in the plant milk, until it’s fully incorporated.

  • 4.

    Mix together the flour, cocoa, sugar, ground flax seed, baking powder, bicarbonate of soda, and sea salt in a large bowl.

  • 5.

    Add the chocolate and butter mixture, water, and aquafaba to the dry ingredients, and mix well, until everything is incorporated, and you have a stiff batter. Add the rest of the chocolate. (I use a stand mixer.)

  • 6.

    Tip the batter into your prepared oven dish.

  • 7.

    Smooth the top with a wet spatula, so that it’s even (or use the back of a large spoon).

  • 8.

    Bake in the centre of the oven for 30 mins. The top will be firm but the centre will still be a bit gooey – this is intentional!

  • 9.

    Leave the brownies to cool in the tray, then cut into 18 pieces.

  • 10.

    Store in an airtight container at room temperature for up to a week.

  • 11.

    Note: Thick Aquafaba - I find that butter beans yield the best aquafaba, in terms of viscosity. However, if you only have thin aquafaba you can make it thicker it by rapidly boiling to reduce it down.

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