Double Chocolate Vegan Brownies
The combination of chocolate and the dates satisfy every sweet craving in these decadently moist and fudgy double chocolate vegan brownies. Plus, with a double dose of cocoa powder and chocolate chips thrown in for good measure, they’re doubly delicious.
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Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6
Rating:
Total Time: 50 minutes
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 12.5 12.5 g cocoa powder
- 50 50 g brown rice flour
- 0.5 0.5 soft ripe bananas
- 11.666666666667 11.666666666667 g flax meal
- 1.5 1.5 Medjool dates
- 0.33333333333333 0.33333333333333 Tbsp maple syrup
- 40 40 ml almond milk
- 0.16666666666667 0.16666666666667 tsp vanilla extract
- 0.16666666666667 0.16666666666667 tsp bicarbonate of soda
- 0.16666666666667 0.16666666666667 tsp apple cider vinegar
- 56.666666666667 56.666666666667 g dark chocolate chips
Method
- Preheat your oven to 180c/gas4 and line a brownie tin or deep cake tin with baking parchment.
- In a blender or food processor pulse the dates (make sure you remove the stones)
- Add the cocoa powder, brown rice flour and flax meal. Give them a really good mix until nice and smooth.
- At this point add all the remaining ingredients, except for the chocolate chips, and mix well until all the bananas are smooth too. Take a spatula and scoop the mixture into a bowl.
- Fold in the chocolate chips. Pour the mixture into a lined brownie or cake tin. Make sure you get all that gooey mixture out and into the tin! It’s too good to leave any behind!
- Bake in the oven for 40 minutes or until your knife test runs clear. Enjoy!
Still looking for the perfect vegan brownies? Here are our favourite vegan brownie recipes.
