Rich and fudgy vegan brownies
Key information
Preparation time: 20 minutes
Cooking time: 40 minutes
Recipe difficulty rating: Easy
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Recipe provided by Katrina Grier, vegan baker and Volunteering Mass Engagement Manager at Macmillan.
Ingredients
200g dark chocolate
200g vegan block (vegan alternative to butter)
250g caster sugar
100g light brown sugar
100g cocoa powder
175g plain flour
1tsp vanilla extract
1tsp baking powder
150ml aquafaba
Need help with making aquafaba? View our vegan pavlova recipe for guidance.
How to prepare a vegan pavlova
How to make the vegan brownies
- Preheat your oven to 180°C.
- Grease a baking tray with a bit of vegan block to help prevent the brownies from sticking.
- Melt together the vegan block and dark chocolate in a bowl over a pan of simmering water. Once the chocolate and butter have melted, leave to cool.
- In a separate bowl, mix the caster sugar and light brown sugar. Stir thoroughly so there are no lumps in the mix.
- Add the cooled melted chocolate and butter mix and vanilla extract into the sugar. Stir together to combine.
- Sift in the flour, cocoa powder and baking powder. Stir the mixture together. It can get quite thick. If it becomes difficult to stir, add a little bit of aquafaba to loosen.
- Stir in the rest of the aquafaba in stages until you have a thick, glossy batter.
- Pour into the pre-greased tray and lightly tap the tray on the countertop to get rid of any bubbles.
- Bake for approximately 30 to 40 minutes at 180C. To check if the brownies have baked, poke a skewer into them. It should come out mostly clean but still stick with a few chocolatey crumbs.
- Allow the brownies to cool before cutting and removing from the tray. Otherwise they are more likely to fall apart.
Top tip: Serve the brownies with a scoop of vegan ice cream and fresh raspberries to make this sweet treat extra nice!
