Vegan Brownies!

Updated: May 19, 2020

Vegan Brownie Recipe

I have always enjoyed baking, a go to of mine, pre vegan, was a brownie. After the success with playing around with linseed as an egg substitute in my sticky pear pudding recipe, I thought I'd have a go at modifying my tried and tested brownie recipe, and do you know worked! Crispy round the edge, gooey in the middle, vegan brownies...wahoo!

This is so easy to do, the butter is an easy sub - whatever dairy free spread you would normally use that has suitable for baking on the side, I like Flora Buttery. The egg was a trickier obstacle, but after a bit of jiggery pokery with amounts and proportions, I do believe I have nailed it. I use ground linseed - dead easy to get hold of, reasonable priced, and loads of health benefits too. I got mine from Morrisons, just with the seeds and nuts in the baking aisle.

Linseed, also known as flaxseed, Is classed as a "superfood". It is gluten free, and a good source of omega 3, protein and fibre. The advantage of using ground linseed is that the nutrients are released from the tough outer husk, allowing the body better absorbtion.

I was hoping to give the brownies the freeze test, but they all went! I took that as a good sign, but the original recipe brownies froze well so I'm guessing these would too, given the opportunity!


225g dairy free butter

375g granulated or caster sugar

60g cocoa powder

225g plain flour

1 tsp vanilla extract

4tbsp ground linseed

200ml soy milk

1/2 tsp baking powder

200g dark chocolate - check the packaging for milk traces to make sure it's vegan


Mix the linseed and the soy milk together and leave to stand for 20 minutes. Don't be tempted to leave for longer. From experience, you will end up with a big gelatinous mass!

Preheat the ove to 180C and grease and line a 20x30cm brownie tin

Gentle melt the dairy free spread

Add all the ingredients, apart from the chocolate, including the linseed mix into a large mixing bowl. Either mix vigorously by hand, or with electric beaters until well combined

Either chop the chocolate, or as I do, keep it in the packaging and give it a good bash with a rolling pin until it is well broken up, open the packaging and tip into the the mix and mix well in

Add the brownie mix to the prepared tin and bake for 25-30 minutes. The brownie should be slightly risen and have a cracked appearance

The cooked brownie should have a crispy outer shell and be slightly cracked in appearance

Leave to cool in the tin for 45 minutes, then gently lift out and cut into portions, and enjoy!


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