Name: The best vegan brownie mix
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 120 ml cold water; 150 g vegan butter; 100 g soft dark sugar; 3 tsp freshly made coffee; 3 tbsp cocoa powder; 300 g dark chocolate; 450 g all-purpose flour; 3 tsp baking soda; 1 tsp sea salt; 3 tsp ground coffee; 150 g cocoa powder; 150 g soft dark brown sugar; 150 g granulated sugar; 750 ml freshly boiled water; 180 ml vegetable oil; 3 tsp cider vinegar

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This vegan brownie mix is simple to make and deliciously fudgy. Best of all, no-one will guess it's vegan. They are perfect drizzled with my dark chocolate icing. You won't be able to stop at just one piece. Serve with a good vegan vanilla ice-cream.

vegan chocolate brownies on parchment paper

Everybody will love this delicious dairy-free dessert. They are deliciously moreish. Very chocolatey with a fudgy moist inside. This vegan brownie mix is also simple to make and the perfect crowd-pleaser. I made these for my partners children and the plate was empty in no time. The only problem with these is that it is impossible to only eat one.

It took multiple tries to get the right recipe for this vegan brownie mix. I wanted to create a recipe that was chocolatey and fudgy but of course i needed a way to do this without eggs. I didn't want to use an egg replacer but instead use staples that most cooks will be able to source in their local supermarket.

To replicate the effect of eggs I found that the best mix was to include vegetable oil and cider vinegar. I also wanted these to be extra chocolatey so to achieve this I included both cocoa powder and good quality vegan dark chocolate. What resulted is a fantastic vegan brownie mix that is moist, fudgy and full of a rich chocolate taste. They taste great without the frosting but for an extra level of chocolate, drizzle the frosting on top.

vegan chocolate brownie squares on baking paper

RECIPE INGREDIENT NOTES

Chocolate — Use the highest quality chocolate you can find and don't forget to check the ingredients. Not all dark chocolate is vegan.
Go gluten-free — This recipe also works well with gluten-free flour for those who are gluten intolerant.
Sugar — I use a mix of granulated and dark brown sugar in my vegan chocolate brownies but light brown sugar, muscovado or Demerara would also work.

WHAT YOU’LL NEED

Good quality dark chocolate
All purpose or plain flour
Vegan butter
Dark brown sugar
Granulated sugar
Ground coffee
Cocoa powder
Baking soda or bicarbonate of soda
Sea salt
Vegetable oil
Cider vinegar

HOW TO MAKE MY VEGAN BROWNIE MIX

Preheat your oven to 180°C/gas mark 4/350°F.

Add your icing ingredients into a heavy-based saucepan and bring to the boil, to dissolve and melt. Make sure to turn off the heat once it starts boiling and then continually stir until you are left with a thick chocolatey glossy icing. Set aside to cool while you make the cake.

Line the bottom of your cake tin with grease proof paper. I use a square 20cmx20cm tin but I avoid the springform ones as they have a tendency to leak and this is a very wet batter.

To a bowl, add your flour, baking soda, salt and ground coffee and cocoa and mix together using your stand mixer, hand mixer or even a whisk.

In a separate bowl mix together both sugars, water, oil and vinegar, and then add this mixture to your flour mix. Combine using your mixer of choice. Pour this gooey chocolate cake batter into your baking tin and bake for 30 minutes. But check after about 25 minutes as the exact time will depend on your tin and oven. Be careful not to overcook as this will turn it from gooey and fudgy to dry. You’ll know it’s ready when a skewer comes out clean.

Let cool in its tin and when ready remove from the tin out onto a wire cooling rack.

Once both your cake and icing are cool, start putting it together. Give your icing a quick stir. Now how you add your icing is up to you. I like to drizzle it over but you can also pour it on and then spread with a spatula. Once you’ve iced your cake set aside and allow the icing to set.

Once set, cut your cake into brownie sized squares and enjoy.

TIPS

What to serve with this vegan chocolate brownies?

These vegan chocolate brownies go perfectly with vegan ice cream or vegan double cream. You could even try it with a spot of yogurt to level out the sweetness.

How to store?

This is best stored at room temperature in an airtight container and it will keep fresh for up to 5 days.

Can I freeze?

You can make the cake part of this recipe ahead of time and it can be frozen without icing. Freeze once cooled, but ensure you wrap it in foil prior to freezing. In the freezer, it will keep for up to three months. To defrost, let sit at room temperature for 4 hours.

What other toppings can i add?

To mix it up, try topping your vegan chocolate brownies with chopped nuts, chocolate chips, chopped dried fruits such as apricots and even sprinkles such as hundreds and thousands.

If you loved this recipe please leave a rating in the recipe card below and a review in the comments section. And don’t forget to follow me on Instagram.

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