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Vegan Chocolate Brownie

This Vegan Chocolate Brownie is so easy and quick to make you will have a perfect dessert in no time. It is delicious served with a blob of ice cream whilst it is still warm.


What is Vegan Chocolate Brownie?

This Vegan Chocolate Brownie is made using non-animal products. It is a deliciously moist chocolate sponge with a slightly gooey centre due to the chocolate drops being added before baking.

 If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders and Whipping it up Flavours click here.

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250g Callebaut Dark Chocolate
100ml Rapeseed Oil or any other favourless oil
200ml Soya Milk
175g Self Raising Flour
50g Sugar and Crumbs Non-Flavoured Cocoa Powder
75g Sugar and Crumbs Chocolate Honeycomb Natural Flavoured Icing Sugar
75g Light Brown Sugar
200g Callebaut Dark Chocolate


Preheat oven to 160c / Gas Mark 4/ 325F


1.  Grease and line a 9x9inch brownie pan.

2. Melt the 250g Callebaut Dark chocolate slowly until smooth. You can do this in the microwave or by putting a bowl over a pan of hot water on the stove, don’t let the bowl touch the water.

3. Pour into the chocolate the oil and milk and whisk briskly until the mixture is silky smooth.

4. In a separate bowl mix together the flour, cocoa powder, brown sugar and the icing sugar until well combined.

5. Add the dry mixture to the melted chocolate mixture and using a spatula mix until all the ingredients until all have combined. 

6. Add the next 200g of Callebaut Dark Chocolate in chunks and gently fold into the mixture.

7. Pour the brownie mix into your prepared brownie tin and bake in the oven for 20-25 minutes or until baked through. It is okay if the brownie has a slight wobble when you move the tin as this makes it gooey. If you prefer not to have a gooey centre bake for a further 5 minutes or until there is no wobble when you move the tin.

8. Remove from the oven and cool in the tin for 10 minutes then transfer to a cooling tray. You can then slice your brownie and serve warm with ice cream or custard.

Best Eaten within 5 days, store in an air tight container.



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