My easy vegan brownies are not only delicious, but good for you too. But, wholefood ingredients definitely doesn’t mean they in richness, chocolatiness, or sweetness!

This is the second of two brownie recipes up on my website. The other recipe is slightly more decadent, and requires a larger list of ingredients and slightly more time. (Go to it here: https://puredelicious.co.uk/2019/08/05/gooey-chocolate-brownies/.) Whilst both are AMAZING, if your looking for something quick these are the ones for you.

I’ve used a range of different flours, and I’ve found that most work perfectly fine. White wheat flour has a lovely fluffy texture, wholewheat is slightly denser but still works, and a mix of both is delicious too! Buckwheat flour is perfect however gives a slightly nutty flavour (if you like that then its good), and brown rice flour is again slightly denser but still works. My favourite gluten free option for these is either using a gluten free flour blend, or a mix of buckwheat and brown rice flour.

Any sugar works in the recipe too! I usually use coconut sugar as its unrefined and has a lower GI, but I’ve also tried with cane sugar and brown sugar. I’m sure white sugar would work fine too…maybe just add slightly less.

And finally, the additions. Now this is where you can get creative. I’ve added loads of different things making these, from dried and fresh fruits, to chocolate chips, nuts, and cacao nibs. You can also add flavourings such as orange zest or almond extract to switch things up!

Here’s the staple recipe for my delicious simple vegan brownies:


250g flour of choice
150-200g (depends on how sweet you like things) unrefined sugar
30g cocoa or cacao powder
1 tsp baking powder
pinch salt
200ml dairy free milk
200ml oil of choice, or 200g vegan butter/coconut oil
100g dark chocolate or/and mixed nuts


Preheat your oven to 180°c.
Sift the flour, cocoa and baking powder into a large bowl. Add the sugar and salt, then mix until well combined.
Pour in the oil (if using coconut oil, melt) and milk. Stir until thick and creamy.
Add in your additions, and fold in until evenly incorporated.
Place in a tin lined with baking paper, and bake for 18 minutes.
Allow to cool before enjoying by themselves, with fresh fruit, or vegan cream/ice cream

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