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5.0 from 6 votes

Vegan chocolate chilli brownies

These vegan chocolate-chile brownies are full of deep chocolate flavour and slight heat from the chipotles. They are delicious, layered, healthy(ish) and immensely popular.

Prep Time
2 hrs 15 mins
Cook Time
15 mins
Total Time
2 hrs 50 mins
Course: Dessert
Cuisine: Mexican

Ingredients

  • ⅓ cup unprocessed cocoa powder
  • 4 oz semisweet vegan chocolate chopped
  • 3 oz unsweetened vegan chocolate chopped
  • 1 cup sugar
  • 1 cup silken tofu blended
  • ½ cup vegetable oil sunflower or grapeseed are my choices
  • 2 tsps vanilla extract
  • ¾ cup spelt flour you can use regular wholewheat flour as well, but spelt makes these feel a touch more wholesome
  • 1 teaspoon chipotle or cayenne pepper powder
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt

Instructions

    Cup of Yum
  1. Blend silken tofu in the blender. Preheat oven to 350F. Line an 8-inch baking pan with parchment paper and dust with cocoa powder.
  2. Melt the unsweetened and semisweet chocolate together; you can do this by following the double-boiler pot method and stirring constantly for about 5 minutes, or do as I do, and nuke them in a microwave-safe dish for about 15 seconds at a time, stirring after each time, until the chocolate is fully melted. Mix in cocoa powder.
  3. In a large bowl, combine sugar, blended tofu, oil and vanilla. Stir in the melted chocolate, flour, chipotle powder, baking powder, and salt.
  4. Pour the batter into the pan and ensure it spreads evenly. Bake at 350F for 35 minutes, until a toothpick inserted in the middle comes out relatively clean - but not really clean, because you want to keep the chewiness. Remove from the oven and let cool for two hours before cutting into it - trust me on this one, or it will all fall apart spectacularly. Sprinkle with a bit more chile powder right before serving.