Discover a quick and easy vegan brownie recipe which you will absolutely love. Ready in 30 minutes these brownies can be stored air tight for 4 days or in the freezer for a little frozen, chocolate delight.
I recently visited a friend and she made some home made brownies that were so good I basically insisted she email me the recipe straight away. I have to confess it had been a very loooooong time since I had eaten a brownie. But hello! Yum!
So a day or two after our catch up she emailed me the recipe and I adapted it to my vegan ways. And voila! A super yummy, vegan brownie was born.
These brownies are wonderfully goo-ey on the inside and super chocolate-y, but still have that kind of crackly outer shell that all good brownies should have.
Perfect for dunking!
There are no tricks or tips needed for making these brownies, they are about as easy as a recipe can be and they only require 8 ingredients. Best of all, they are ready to eat in 30 minutes.
Once made, you can store your brownies in an air tight container for up to 4 days or keep them in the freezer and gnaw on them when you make a cup of tea!
These brownies are:
Crackly on the outside,
Gooey on the inside,
Ready in 30 minutes
Excellent for sharing
Delicious frozen or unfrozen!
- 140 g olive oil spread (I use Olivani)
- 70 g unsweetened cocoa powder
- 3 Tbsp honey (80 g) (or maple or guava syrup if making vegan)
- 125 g white sugar
- Egg whites substitute to the value of 2 whole eggs
- 1 Tbsp vanilla essence
- ½ cup plain white flour (90g)
- Pinch salt
- Make your egg substitute (if you need to make it).
- Line a 20cm x 20cm baking tin with baking paper.
- Pre-heat oven to 160 degrees celsius.
- In a bowl add the olive oil spread, cocoa powder, sugar and honey/maple/guava syrup. Place the bowl over a pot of simmering water so that the bowl completely covers the pot. The steam will melt the olive oil spread.
- Stir until the olive oil spread is completely melted and the bowl contents is a dark glossy syrup.
- Add the vanilla essence and stir until smooth.
- Add half of the egg substitute to the bowl and stir until smooth. Next add the other half of the egg substitute and stir until smooth
- Add the flour and beat with a wooden spoon until thoroughly mixed in.
- Pour into the lined baking tin and cook for 20-25 mins at 160 degrees celsius.
- The more you cook it the less goo-ey it will be in the centre.
- Cut into squares and serve asap or store in an airtight container for 4 days. This recipe also freezes beautifully.