Vegan brownies
Prep
15 mins
Cook
40 mins
Servings
12
Difficulty
Medium
These vegan brownies are my go to when I'm craving something rich and chocolatey without any fussy ingredients. What I love most is how quick they come together, ready in just 55 minutes from start to finish. Ground almonds add a wonderful texture while also bringing protein and healthy fats to every bite, making these feel a bit more nourishing than your typical brownie. The best part? You probably have most of these pantry staples on hand already, so they're incredibly budget friendly. Trust me, even non vegans won't be able to tell the difference, and you'll find yourself making them again and again.
Ella x
Ingredients
- 2 tbspground flaxseed
- 200 gdark chocolate roughly chopped
- ½ tspcoffee granules
- 80 gvegan margarine plus extra for greasing
- 125 gself-raising flour
- 70 gground almonds
- 50 gcocoa powder
- ¼ tspbaking powder
- 250 ggolden caster sugar
- 1 tspvanilla extract
Detail level
Instructions
- 1
Heat the oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
- 2
In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
- 3
Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps.
- 4
Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved.
- 5
Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture.
- 6
Spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs.
- 7
Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.
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