Vegan Chocolate Brownie

Guest Chef Recipe

Vegan Chocolate Brownie
Courtesy of Our Kitchen
2 spoon difficulty rating


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Vegan Chocolate Brownie

Our Kitchen's award winning chocolate brownie oozes with gooey vegan goodness... a real chocolate and nutty taste explosion! Serve warm and top with vanilla vegan ice cream and fresh berries for maximum satisfaction :)


  • 5 tbsp coconut oil
  • 200g vegan dark chocolate
  • 170g self-raising flour
  • 180g golden caster sugar
  • 3 heaped teaspoons cocoa powder
  • 1 vanilla pod
  • 230ml unsweetened soya milk
  • 200g pecan nuts
  • Large pinch of sea salt



  • Preheat the oven to 180ºC.
  • Grease a square baking tray (20cm) with a little coconut oil and line with grease proof paper.
  • Melt ¾ of the dark chocolate in a microwave or in a dish over a pot of boiling water.
  • Sieve the flour and cocoa powder into a bowl.
  • Add the caster sugar, sea salt and cocoa powder.
  • Halve the vanilla pod and scrape out the seeds.
  • Add the seeds, soya milk, coconut oil and melted chocolate and stir until you reach an even consistency.
  • Chop the pecan nuts and rest of the dark chocolate and add to the mixture.
  • Spread the mixture evenly onto your baking tray.
  • Cook in the oven for 25 minutes.
  • Allow to cool for a few minutes
  • Serve with vegan vanilla ice cream and berries. 


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