Recipe: Easy-Peasy Vegan Brownies

October 17, 2016

Been inspired by Bake Off but suffering from a food allergy? In the last decade, cases of food allergies have doubled. Up to 15% of the UK population are thought to be lactose intolerant and egg allergies are increasingly common, particularly among children. These vegan brownies are dairy-free and egg-free, not to mention delicious, so you don’t have to go without.


  • 110g plain flour
  • 20g cocoa powder
  • ¾tsp baking powder
  • 2tbsp non-dairy chocolate chips
  • 190g sugar
  • ½cup non-dairy milk
  • 2tbsp golden syrup (optional)
  • 5 drops vanilla extract (optional)


  1. Preheat the oven to 180°C (355°F).
  2. Sift the powders into a bowl, add in the other ingredients and stir well.
  3. Pour the batter into a greased 8inch cake pan and bake for 20 minutes. Don’t forget to rotate the pan half way through to make sure they cook evenly.

Makes approx. 14 brownies which will keep for three days in the fridge and can be warmed up when needed, but we doubt they’ll last that long!

This recipe has been adapted from The Vegan Corner:

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