“These Vegan Double Dark Chocolate Brownies aren’t trying to be anything they’re not. They won’t promise you all the nutritional benefits of a salad, or the fibre content of a bowl of porridge. They are simply bloody good brownies. Rich, dense, fudgy, and bold in their cocoa flavour. Just like a brownie should be.” Kelly at Maverick Baking.
- 225g (8 oz) min. 63% dark chocolate, plus extra for decoration
- 120g (8 tbsp) vegan butter/margarine
- 250g (1 ¼ cups) caster sugar or soft brown sugar
- 150g (½ cup) vegan soy-based yoghurt
- 2 tsp vanilla extract
- 80g (rounded ½ cup) plain flour
- 60g (rounded ⅓ cup) cocoa powder
- Pinch of salt
- Preheat your oven – 160 C / 140 C fan / 325 F / gas mark 3.
- Grease and line a 20 x 20cm (8 x 8in) or 20 x 30cm (8 x 12in) tin.
- Weigh out your chocolate and butter/margarine together in a heatproof bowl.
- Using either a microwave in 30 second blasts, or setting the bowl over a pan of gently simmering water, melt your chocolate and butter/margarine together until smooth.
- In another large bowl, whisk together your sugar, yoghurt and vanilla.
- Pour the melted chocolate mixture into the sugar/yoghurt bowl and mix well to combine.
- In a small bowl, stir together your flour, cocoa and salt.
- Tip this into your chocolatey mixture and stir gently until you have a sumptuously dark and smooth brownie batter.
- Pour the brownie batter into your prepared tin.
- Top the batter with buttons or broken chunks of dark dairy free chocolate.
- Bake in the preheated oven for 40-50 minutes. By this point you should be able to shake the tin without seeing a jiggle in the middle!
- Allow the brownies to cool completely in the tin. Patience isn’t fun, but it’s worth it.
- Slice your brownies into 12-20 pieces.
Shop Our Cooking Chocolate Range
Cocoa Runners Cooking & Baking – Unsweetened Cocoa Powder 200g£6.95
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