Vegan Chocolate Orange Brownies
Chewy, fudgy orange brownies without eggs or dairy!
Ingredients
- 200 g 85% Dark chocolate (7oz)
- 180 g Vegan margarine (¾ cup)
- 80 g All-purpose flour (⅔ cup)
- 300 g Caster/superfine sugar (1+½ cups)
- 60 g Unsweetened cocoa powder (⅔ cup)
- 1 Teaspoon Baking powder
- 160 ml Unsweetened soy milk (⅔ cup)
- 1 Teaspoon Orange extract (adjust to taste)
- 2 Tablespoons Orange zest
- 100 g Vegan chocolate chips or chunks (heaped ½ cup)
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. It's good to leave some baking paper hanging over each edge to make it easier to remove them later.
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In a large saucepan, melt the chocolate and margarine over a low heat. Stir it occasionally until there are no lumps left. Remove from the heat and leave to cool slightly.
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Mix the flour, sugar cocoa powder and baking powder together in a large bowl. Pour in the melted chocolate mixture along with the soy milk and mix well. If the batter looks oily or grainy, add some more soy milk, 1 tablespoon at a time, to help it come together.
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Add the orange zest and the orange extract. Then gently fold in the chocolate chips/chunks.
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Transfer the batter to your lined baking tin and use a spoon or spatula to spread it out to the edges evenly. Bake for 25 minutes. The brownies will be wobbly in the middle and should be slightly pulling away from the edges of the tin.
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Once baked, let the brownies cool in the tin for 30 minutes. Then transfer the tin to the fridge for 4 hours to let them set. This part is really important for the texture!
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Once chilled, remove the brownies from the tin and cut into 12 squares. They are quite rich so I recommend cutting each square in half to make 24 triangles.
Recipe Notes
- I recommend using Tesco 85% chocolate or Lindt 85% chocolate for best results- these are the brands I tested the recipe with. Chocolate with a lower cocoa percentage will not work well in these brownies, it has to be 85%.
- Use the spreadable type of vegan 'butter', not the block. I used Vitalite.
- The soy milk must be unsweetened for this recipe. I have not tested with any other plant-based milks so cannot say whether or not they will work.
- Do not use a different-sized baking tin as this will affect the baking time and brownie texture.
- Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.