This is a simple vegan chocolate brownie recipe for those who like a pure brownie with nothing else added. It’s a fantastic brownie to share with family and friends and will last a couple of days out of the fridge.
I made brownie almost every day for 3 years in one restaurant I worked in, it was their most popular dessert and sometimes I would have to make it a few times throughout the day, just to keep up with demand. This vegan version is just as delicious and, unlike that one, contains real dark chocolate pieces for a truly luxuriant flavour.
What you need for this vegan chocolate brownie recipe.
You’ll need a baking tray approximately 15 inches long by 11 inches wide, also about an inch to an inch and a half deep. Something like this one from Sainsbury’s is ideal. You will also need greaseproof paper for lining the tray and a large chopping board and cooling rack to turn the brownie out onto after it is cooked. The cooling rack must be at least as large as the brownie, or it will fall off the edges during turning. Using a tin that is too deep can lead to problems when turning out the brownie, as you ideally want the finished brownie to be at least level with the lip of the baking tray to prevent it tumbling out.
If you want to try a bit of a fancier brownie recipe, then have a look at my Coffee and Walnut Brownies.
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Vegan Chocolate Brownie Recipe.
Prep time: 15 minutes. Cooking time: about 40 minutes.
Makes 12 large brownies.
1 tbsp chia seeds
4 tbsp water
450g self-raising flour
¼ tsp salt
75g cocoa powder
3 tsp baking powder
150g unrefined caster sugar
100g soft, dark brown sugar
200g vegan margarine, softened, plus extra for greasing
2 tsp vanilla extract
400ml plant milk
3 tbsp maple syrup
200g dark chocolate, chopped into small pieces
First mix the chia seeds in a small bowl with the water and set aside for 15 minutes, until they become gloopy, this will be your egg-replacer.
Now put the flour, salt, cocoa powder, baking powder and sugars into a large mixing bowl and stir to combine. Take this opportunity to break up any sugar lumps, either with your hands or with the back of a spoon, so that you have a smooth batter later.
Now add the softened margarine, the vanilla, milk and maple syrup. Use a hand whisk to beat the mixture together until you get a smooth, chocolatey batter. Put in the chopped chocolate and gently stir through until they are evenly distributed.
Preheat the oven to gas 4/180C/350F.
Grease your baking tray with the margarine and line it, including the sides, with greaseproof paper. Pour in the batter and spread evenly across the tray, then shake it gently from side to side to even it out further and remove any bubbles.
Place the tray in the middle of the oven and cook for 35-40 minutes, until the brownie is risen, but still moist in the middle.
Allow the cooked brownie to cool for about 15 minutes in the tray, then place a chopping board on top and flip the tray over, so that the brownie is now free of the tray and face down on the chopping board.
Now gently remove the greaseproof paper from the brownie and place a large rectangular cooling rack face-down onto the back of the brownie. Flip the board, brownie and rack together and remove the board, so that the brownie is now the right way up on the cooling rack. Leave to completely cool.
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