0 from 36 votes
Chewy Vegan Brownies (Best Ever!)
Eggless chocolate brownies that are dense and chewy with a shiny, papery crust.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 45 mins
Servings: 24 Brownies
Calories: 180 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 200 g 85% Dark chocolate (7oz)
- 180 g vegan margarine (¾ cup)
- 80 g plain flour (⅔ cup)
- 300 g caster sugar (1+½ cups)
- 60 g unsweetened cocoa powder (⅔ cup)
- 1 Teaspoon baking powder
- 160 ml unsweetened soy milk (⅔ cup)
- 100 g Vegan white chocolate chunks or chips (½ cup, heaped)
Notes
- Store in an airtight container in the fridge for up to 1 week.
- Use a spreadable vegan margarine rather than a block 'butter'. I recommend Vitalite or Pure.
- I recommend using Tesco 85% chocolate or Lindt 85% chocolate for best results- these are the two brands I tested the recipe with. Chocolate with a lower cocoa percentage will not work well in this recipe.
- The soy milk must be unsweetened. I have not tested the recipe with any other types of plant-based milk so cannot guarantee they will work.
- If you cannot find vegan white chocolate chips where you live, they can be subbed for dark chocolate chips instead.
- Store in an airtight container in the fridge for up to 1 week.