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Vegan Brownies

9 pieces
Easy
50
Swap out the usual butter for coconut oil and non-dairy milk to create the most delicious vegan brownies - packed full of rich, chocolatey flavour!
Ingredients
Preparation
Recipe Tips
You can use almond milk instead of soya milk.
Recipe Tips
Why not serve warm with some vegan ice-cream.
Recipe Tips
Why not add some chopped hazelnut to the brownie mixture for some added crunch! 
Additional information
Know a little more
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Ingredients

Ingredients
150 gCoconut Oil
200 gCaster Sugar
100 gDr. Oetker 72% Extra Dark Chocolate
200 mlSoy Milk
tspLemon Juice (juice of 1/2 a lemon)
100 gPlain Flour
5 gDr. Oetker Baking Powder (1 tsp)
50 gDr. Oetker Fine Dark Cocoa Powder
50 gDr. Oetker 72% Extra Dark Chocolate (chopped)
Picture - Dr. Oetker Baking Powder (1 tsp)
1

Preheat your oven to 180°C/160°C/Gas Mark 4. Line a 8” square tin with greaseproof paper. Add the lemon juice to the soya milk and stir until the mixture begins to thicken and curdle and set aside. 

2

Place the coconut oil and chocolate into a heatproof bowl and place over a pan of barely simmering water. Stir until the mixture is melted, then set aside to cool.

3

Mix the flour, Baking Powder, Cocoa Powder and caster sugar together in a large bowl. 

4

Stir in the melted chocolate mixture and then add the soya milk mixture and Vanilla Extract. Stir the mixture together until just combined.

5

Pour into the prepared baking tin and smooth out to evenly cover the tin, sprinkle the chopped chocolate on top and bake for 30-35 minutes. Once baked the centre of the brownie should have a slight wobble but the side firms, the while brownie will firm up as it cools. Leave the cool in the tin.

6

Once cooled remove the brownie and slice into 9 pieces. Your brownie is now ready to enjoy!

  • You can use almond milk instead of soya milk.
  • Why not serve warm with some vegan ice-cream.
  • Why not add some chopped hazelnut to the brownie mixture for some added crunch!