Jamie Oliver

Vegan chocolate brownies

A luxurious vegan treat

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Vegan chocolate brownies

Makes 16
Cooks In40 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    277
    14%
  • Fat
    17.7g
    25%
  • Saturates
    4g
    20%
  • Protein
    3.3g
    7%
  • Carbs
    26.7g
    10%
  • Sugar
    18g
    20%
  • Salt
    0.3g
    5%
  • Fibre
    2.1g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    277
    14%
  • Fat
    17.7g
    25%
  • Saturates
    4g
    20%
  • Protein
    3.3g
    7%
  • Carbs
    26.7g
    10%
  • Sugar
    18g
    20%
  • Salt
    0.3g
    5%
  • Fibre
    2.1g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 5 tablespoons sunflower oil , plus extra for greasing
  • 200 g dairy-free dark chocolate
  • 170 g self-raising flour
  • 3 heaped teaspoons cocoa powder
  • 180 g golden caster sugar
  • sea salt
  • 1 vanilla pod
  • 230 ml unsweetened organic soya milk
  • 200 g pecan nuts
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Method

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 150g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.

Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the oil, soya milk and melted chocolate until combined.

Roughly chop and stir in the remaining chocolate and most of the pecans, reserving a few for the top. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining pecans, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.

Leave to cool for around 5 minutes, turn out onto a wire cooling rack, then serve warm with a scoop of vanilla ice cream, if you’re feeling extra indulgent.

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