Fudgy Vegan Chocolate Brownies (That You Can Freeze!)
These vegan chocolate brownies are easy to make and have a fudgy, deliciously rich centre that is sprinkled throughout with dark chocolate chips. They’re truly the best vegan brownies you’ll ever try!
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Serves: 16
Calories: 228kcal
Ingredients
- 110 g self raising flour
- 60 g cocoa powder
- 60 g ground almonds
- ½ tsp baking powder
- ½ tsp salt
- 220 g 70% dark chocolate chips (or roughly chopped dark chocolate*)
- 100 g dairy free margarine
- 60 ml dairy free milk** (almond milk works well)
- ¾ tsp instant coffee granules
- 125 g caster sugar
- 125 g soft light brown sugar
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 150°C fan (170°C conventional / 325°F / gas mark 3). Line a 20cm square baking tin with non-stick parchment paper.
- In a large bowl stir together the flour, cocoa powder, ground almonds, baking powder and salt until combined.110 g self raising flour, 60 g cocoa powder, 60 g ground almonds, 1/2 tsp baking powder, 1/2 tsp salt
- Note: I recommend sifting the flour, cocoa and baking powder if they have lumps in them, or alternatively rubbing any lumps out once the mixture is in the bowl.
- Put a saucepan on the hob with a small amount of water in it and bring this to a gentle simmer. Place a large bowl over the top of the saucepan, without the base of the bowl touching the simmering water, to create a ‘bain-marie’.
- Add 110g of the chocolate to the bowl along with the margarine, dairy free milk and coffee granules and stir frequently, until everything is melted and fully combined.220 g 70% dark chocolate chips, 100 g dairy free margarine, 60 ml dairy free milk**, 3/4 tsp instant coffee granules
- Make sure that the sugar is completely lump free*** and then stir it into the melted chocolate mixture along with the vanilla. Keep the saucepan on the heat for a minute or two whilst you stir the sugar into the chocolate so that it fully dissolves and the mixture ends up glossy.125 g caster sugar, 125 g soft light brown sugar, 1 tbsp vanilla extract
- Pour the melted chocolate and sugar mixture into the flour and cocoa mixture and stir it together to form your brownie batter.
- Leave the brownie batter to cool slightly for a few minutes before adding the remaining 110g chocolate chips and stirring them in.
- Transfer the brownie batter to the lined baking tin, smooth it out to the edges and bake for 32 - 37 minutes until a skewer inserted into the centre comes out mostly clean with just a few moist crumbs (but not lots of liquid batter).
- Note: I find 35 minutes to be about perfect for a fudgy brownie but I recommend testing them at 30 minutes to be on the safe side - if the skewer comes out with lots of liquid batter on it give them another 5 minutes, if it comes out with a small amount of batter on, test it again after 2 minutes.
- Allow the brownies to cool in the tin for 30 minutes and then transfer the baking tin to the fridge for 30 minutes to an hour to make sure they are fully cooled before transferring them to a chopping board and cutting them into squares.
- Note: Putting the brownies in the fridge before cutting will make them easier to cut up but you don’t need to store them in the fridge after this - instead store them in an airtight container for 2-3 days.
Video
Notes
Vegan / Dairy Free / Egg Free
Recipe inspired by: ?? USA
* If you’re looking for a less intense flavour you can try 60% dark chocolate chips instead. Pick a good quality dark chocolate that you enjoy eating, don’t use baking chocolate for this recipe.
** This recipe has been tested using almond milk, which works well.
*** It’s important to make sure there are no lumps in the sugar as this can affect the texture and look of the brownies. I recommend using clean hands to rub any lumps out of the sugar before adding it to the recipe.
This recipe should be made using exact measurements, therefore we recommend using a kitchen scale rather than cups. 10g too much or too little flour or margarine can affect the end result so please measure carefully.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
Nutrition
Calories: 228kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Sodium: 151mg | Fiber: 2g | Sugar: 20g | Net Carbohydrates: 29g
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