Vegan chocolate brownies
Chef DefneKitchen Studio chef · October 17, 2026Fudgy chocolate brownies made without eggs or dairy, using ground flaxseed as the binder and ground almonds for texture.
Ingredients · 10
12 servingsTap what you already have; add the rest to your list in the app with one tap.
- Ground flaxseed2 tbsp
- Dark chocolateRoughly chopped200 g
- Coffee granules½ tsp
- Vegan margarineExtra for greasing80 g
- Self-raising flour125 g
- Ground almonds70 g
- Cocoa powder50 g
- Baking powder¼ tsp
- Golden caster sugar250 g
- Vanilla extract½ tsp
Method · 4 steps
- 1
Preheat the oven to 170°C (150°C fan). Grease a 20 cm square tin and line it with baking paper. Stir the flaxseed into 6 tbsp water and leave it for at least 5 mins.
- 2
Gently melt 120 g of the chocolate with the coffee, margarine and 60 ml water in a saucepan. Take off the heat and cool a little.
- 3
Stir the cocoa, baking powder, ¼ tsp salt, flour and almonds together in a bowl, breaking up any lumps. Whisk the sugar into the chocolate mixture until glossy and smooth, making sure the sugar has dissolved. Stir in the flaxseed gel, vanilla and the rest of the chocolate, then fold in the dry ingredients. Spoon the batter into the tin.
- 4
Bake for 35-45 mins; a skewer pushed into the middle should come out with a few moist crumbs. Cool completely in the tin, then cut into squares. Store airtight and eat within 3 days.
