Vegan Cocoa Brownies with Dark Chocolate Pieces
Fudgy plant-based brownies with cocoa, dark chocolate and optional walnuts.
These vegan brownies use plant milk and oil for a moist, dense crumb, with dark chocolate and walnuts folded through the batter. The source gives ingredients but no method, so this version supplies a measured bake and a centre cue: a tester should show moist crumbs rather than wet batter. Let the brownies cool fully before cutting, since the texture firms as they stand. Heat oven to 180°C (350°F). Line a 20-cm square pan with parchment. Whisk flour, cocoa, sugar, baking powder and salt in a bowl. Whisk oil, plant milk and vanilla in another bowl. Pour wet mixture into dry and stir just until combined. Fold in chopped chocolate and walnuts. Spread batter in pan and bake 24 to 30 minutes until edges are set and a tester shows moist crumbs.
Recipe card
Vegan Cocoa Brownies with Dark Chocolate Pieces
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare pan
Heat oven to 180°C (350°F). Line a 20-cm square pan with parchment.
Mix dry ingredients
Whisk flour, cocoa, sugar, baking powder and salt in a bowl.
Mix wet ingredients
Whisk oil, plant milk and vanilla in another bowl.
Combine batter
Pour wet mixture into dry and stir just until combined. Fold in chopped chocolate and walnuts.
Bake
Spread batter in pan and bake 24 to 30 minutes until edges are set and a tester shows moist crumbs.
Cool and cut
Cool completely in pan, then lift out and cut into squares.
How to tell when it is ready
Cool completely in pan, then lift out and cut into squares.
Tips
- Heat oven to 180°C (350°F).
- Whisk flour, cocoa, sugar, baking powder and salt in a bowl.
- Whisk oil, plant milk and vanilla in another bowl.
- Pour wet mixture into dry and stir just until combined.
Troubleshooting
- If brownies seem soft, cool fully before cutting.
- If edges dry out, reduce bake time slightly.
Substitutions
- Use gluten-free flour blend designed for brownies.
- Replace walnuts with pumpkin seeds.
Variations
- Fold in dried cherries.
- Add a pinch of espresso powder.
Serving suggestions
- Serve with berries.
- Add vegan ice cream.
- Dust with cocoa powder.
- Pair with coffee.
Make ahead
Prepare components ahead and store safely. Store airtight at room temperature up to 3 days or refrigerate up to 5 days.
Storage
Store airtight at room temperature up to 3 days or refrigerate up to 5 days.
Food safety
Check chocolate and plant milk labels to confirm they are dairy-free.
Frequently asked questions
Can I use a different plant milk?
Yes. Soy, oat or almond milk can work; choose unsweetened varieties.
How should I store vegan brownies with dark chocolate and walnuts?
Store airtight at room temperature up to 3 days or refrigerate up to 5 days.
Serve with berries. Store airtight at room temperature up to 3 days or refrigerate up to 5 days.
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