Chewy Vegan Brownies (Best Ever!)
Eggless chocolate brownies that are dense and chewy with a shiny, papery crust.
Ingredients
- 200 g 85% dark chocolate (7oz)
- 180 g Vegan margarine (¾ cup)
- 80 g Plain flour (⅔ cup)
- 300 g Caster sugar (1+½ cups)
- 60 g Unsweetened cocoa powder (⅔ cup)
- 1 Teaspoon Baking powder
- 160 ml Unsweetened soy milk (⅔ cup)
- 100 g Vegan white chocolate chunks or chips (½ cup, heaped)
Instructions
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Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven).
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Line an 8x10-inch tin with baking paper.
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Over a very low heat, melt the chocolate and vegan margarine in a pot. Stir it often to prevent burning.
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When there are no lumps of chocolate left in the mixture, take the pot off of the heat and set aside to cool.
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In a large bowl, mix together the flour, sugar, cocoa powder and baking powder until there are no lumps left.
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Pour the melted chocolate mixture into the bowl along with the soy milk. Mix until everything is well incorporated. If the batter looks grainy or oily, you can add more soy milk, 1 tablespoon at a time, to help bring it together.
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Add the white chocolate chunks to the mixture and fold them in. I like to save a few to sprinkle over the batter once it's in the tin.
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Transfer your brownie batter into the pre-lined baking tin and use the back of your spoon to spread it out evenly.
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Bake for 25 minutes then remove the tray from the oven. The brownies will look a little under-baked but they will firm up as they cool. You'll know they're ready if they are slightly pulling away from the edges.
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Allow the brownies to cool in the pan for around 30 minutes then transfer them to the fridge to set for 4 hours. This part is really important!
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After chilling, remove the brownies from the pan and cut into 12 squares. You can leave them like this or cut the squares in half to make 24 triangles.
Recipe Notes
- Use a spreadable vegan margarine rather than a block 'butter'. I recommend Vitalite or Pure.
- I recommend using Tesco 85% chocolate or Lindt 85% chocolate for best results- these are the two brands I tested the recipe with. Chocolate with a lower cocoa percentage will not work well in this recipe.
- The soy milk must be unsweetened. I have not tested the recipe with any other types of plant-based milk so cannot guarantee they will work.
- If you cannot find vegan white chocolate chips where you live, they can be subbed for dark chocolate chips instead.
- Store in an airtight container in the fridge for up to 1 week.