Everyone likes chocolate brownies right? The delicious gooeyness of the centre mixed with the deliciously crispy bits on the outer corners? These brownies are the best vegan brownies I have ever had! They are egg free, dairy free and completely vegan! These brownies also have extra protein with the help of The Wellness Lab Cacao sweet vanilla anilla powder.
I have tried so many vegan brownie recipes without success. Too cakey? Too gooey? Too hard? These brownies are gooey in the middle, super chocolatey and structurally sound and stay in one piece without breaking. These vegan brownies are seriously tasty!
These brownies use oil, good quality dark chocolate and The Wellness Lab Cocoa sweet vanilla blend. The cocoa sweet vanilla adds a hint of vanilla flavouring to the brownies.
Brownie Tips and Tricks
- Do not over bake these brownies. If you do they will turn to cake. Which is also delicious but not what you are looking for right now is it?
- Once baked, pop them in the fridge. This will firm up the brownies and create a fudgey texture.
- You can add a little Biscoff spread or nut butter to the mixture to create a new flavour!
- Keep your brownies in the fridge and they will last for a week – if you don’t scoff them all by then!
- You can also use cocoa powder instead of the Wellness Lab cacao sweet vanilla powder.
Vegan Chocolate Brownie Recipe
- 5 tbsp Sunflower Oil
- 250 g vegan dark chocolate
- 170 g Self raising flour
- 60 g The Wellness Lab Cacao sweet vanilla powder
- 180 g Caster sugar
- 5 g Sea salt
- 200 ml Soy milk
Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 250g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
Sieve the flour and Wellness Lab powder into a large bowl, then stir in the sugar and salt. Add in the oil, soy milk and melted chocolate and stir until combined.
Pour the mixture into the prepared tin, spreading it out evenly.
Place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
Remove from the oven, allow to cool for a few minutes and then place in the fridge for one hour.
Cut into 16 equal squares and devour
By Kaylea Frost of Willflirtforfood