Vegan Chocolate Brownies

For those of you following me on Instagram you might have followed the journey it took to get these right. I trialed so many different recipies and these proved to be weirdly challenging but the end result is so worth it. 

I wanted these to be somewhat reasonable to make. There's no logic to a vegan brownie that costs a fortune to make and thankfully now coconut oil is available in most supermarkets, and the other ingredients, bananas, oats, and sugar are mainstream. Regarding the sugar, I have tried this so many ways with more natural sweetners and it doesn't work. You need the unadulterated sweetness of rich brown sugar for these to be almost fudge-like. 

I hope you love them as much as me! 


  • 200g oats - or flour. 
  • 260g dark soft brown sugar
  • 200g raw cacao cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon of Vanilla essence
  • 250 ml of any plant based milk (soy, nut or oat)
  • 1 ripe banana
  • 1 chia egg - 1 tablespoon of chia seeds soaked in 3 tablespoons of water for 10 minutes. 
  • 180g coconut oil, melted, plus extra for greasing
  • 60g pecans (or you could use flaked almonds or walnuts halves)

1) Preheat the oven to 170°C. Line a 23cm x 23cm baking tin with non-stick baking paper and lightly brush with a tiny bit of melted coconut oil.
2) If using oats, in a food processor blitz the oats for approximately 10 seconds until a fine flour is formed. Add the sugar, baking powder and cacao powder and blend to combine before adding in the wet ingredients and banana. 
4) Pour the mixture into the lined tin. Shake the tin to ensure it fills all the spaces, then tap it on the counter a few times to ensure that there are no air bubbles. Scatter the pecans over the top, then shake the tin again and push them down into the batter.
5) Bake in the oven for 20 - 25 minutes. It will still be slightly soft in the middle. Allow to cool in the tin on a wire rack for 15 minutes

- To make them even more delicious spread a few spoonfuls of my Vegan Nutella on top.