Vegan Chocolate Brownies
This recipe is adapted from one I was recommended. The original recipe was from Jamie Oliver but as ever, I found that some slight changes improved the taste and made it easier too.
I’ve tried to find the book that the original recipe was in but I haven’t been able to track it down.
Here’s my amended version. I promise, it’s as delicious (if not better) than the original!
Here’s what I changed
The recipe I was given a copy of used 200g of pecan nuts, a vanilla pod deseeded, and didn’t include baking powder.
Over a few iterations I settled on the recipe below.
The amount of pecans has reduced to 150g including the pecans retained for placing on top before baking.
Hands up those of you who have a vanilla pod in their store cupboard?
Nope. Me neither so I use vanilla extract.
The final change was to add half a level tsp of baking powder. That made all the difference to the finished brownie.
One more thing to say
Be careful not to over work the chocolate mix once the melted chocolate is added. If you do, the brownie loses some of it’s gloss and becomes too dry.
My tip is to thoroughly mix all the dry ingredients, explained in the recipe, then add the oil, vanilla essence and soy milk and mix that together to make sure that the dry ingredients all coated and it’s an even mixture.
Next add the retained chocolate pieces and chopped nuts.
THEN add the melted chocolate so you don’t over mix it.
I have made a video for this recipe that is on YouTube so you can view it today. But, I will be loading a new one with the changes outlined here.
You’ll get a delicious brownie following the video. You’ll get a sensational brownie following the recipe below.
Note to self: put the new vegan chocolate brownie on YouTube!
The healthy bit
I can hear you now. Healthy bit? Vegan chocolate brownies?
Dark chocolate is a nutritionally-dense food!
You may not believe it but dark chocolate is highly nutritious.
STUDIES IN HUMANS CONFIRM THAT DARK CHOCOLATE HAS SOME GREAT HEALTH BENEFITS INCLUDING BLOOD FLOW, LOWERING OF BLOOD PRESSURE AND THE RISK OF DEVELOPING HEART DISEASE, AND IMPROVEMENTS IN BRAIN FUNCTION.
With that in mind, enjoy your vegan chocolate brownies. In moderation of course.
I recently added a recipe for brownies for someone with an allergy to soy. As the vegan chocolate brownies recipe below uses soy milk, and most vegan chocolate contains soy, this recipe for Milk and Soy Free Brownies is a great alternative.
Vegan Chocolate Brownies Recipe
This recipe has been slightly changed from the original by Jamie Oliver. The main change is to the number of nuts in the original recipe. I found that 200g of pecans was too much for my tastes. I also changed from a vanilla pod to vanilla extract for ease.
Following extensive testing, on my non-vegan friends, this recipe has been declared a delicious hit by all of them. I've lost count of the number of copies I've made of this recipe so it's now found its way here to save me time and money on reprints!
I hope you enjoy this recipe as much as my friends do.
NOTE: In addition to the ingredients you will also need a baking tin and some greaseproof paper.
- 5 tbsp sunflower oil - plus a little extra for greasing
- 200g dairy-free dark chocolate (I use 85% dark chocolate but anything over 70% should be fine) broken into small pieces
- 170g self-raising flour
- 3 heaped tsp cocoa powder
- 180g golden caster sugar
- Pinch sea salt
- 1 tsp vanilla extract
- 230ml unsweetened organic soya milk
- 150g pecan nuts or walnuts. Chop 100g of the nuts and keep the rest whole to scatter across the top of your brownie mixture
- Half a tsp of baking powder
- Preheat the oven to 180C/350G/Gas 4
- Bring a pan of water to simmer and place a heatproof bowl over the pan making sure the bowl doesn't touch the water
- Take 150g of the chocolate and break it into pieces and place the pieces into the heatproof bowl to melt
- Meanwhile, grease your baking tin with a little of the sunflower oil and line it with the greaseproof paper
- Sieve the flour, baking powder and cocoa powder into a large bowl
- To the flour and cocoa powder add the caster sugar and a pinch of sea salt and mix it together well
- Add to your bowl the vanilla extract, sunflower oil and soy milk and mix well to make sure all the dry ingredients are combined with the wet ingredients with no pockets of flour or cocoa powder
- Add the chopped pecans/walnuts and the remaining chocolate pieces that you retained, and mix again
- Finally, add the melted chocolate and mix it together. But don't over mix or it will dry out
- Pour your mixture into the prepared baking tin and spread it evenly
- Sprinkle the remaining nuts over the top
- Put into your pre-heated oven for 25 mins or until cooked on the outside but still gooey in the middle
Dark chocolate is a nutritionally-dense food!
You may not believe it, but dark chocolate is highly nutritious.
Studies in humans confirm that dark chocolate has some great health benefits, including blood flow, lowering of blood pressure and the risk of developing heart disease. Added to that are improvements in brain function.
Please don't be tempted to melt the chocolate in the microwave. That ruins the flavour, and it's way too easy to burn the chocolate by overheating it.
To serve your brownies, add some soy cream or non-dairy ice-cream and enjoy them hot or cold.
This recipe also freezes really well so you shouldn't feel that you have to eat them all at once!
Amount Per Serving Calories 287Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 6mgSodium 149mgCarbohydrates 29gFiber 2gSugar 18gProtein 4g
The nutritional information provided here is for guidance only