I’ve been meaning to recreate my version of the classic brownie for so long now, and I’ve finally done it!

This is a super simple recipe with just a few easy to access ingredients; NO sweet potato, NO black beans, NO bananas and NO tofu… because sometimes you just need a classic vegan brownie.

These no-fuss brownies are everything you want in a brownie: moist, fudgey and so decadent. You wouldn’t believe they’re egg free! They’re make a delicious dessert warmed up with a dollop of vegan cream or coconut yoghurt.

If you make this recipe, please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I absolutely love to see them!

INGREDIENTS

Makes 16 small brownies – depending on the size you slice them up!

• 1 cup cocoa powder
• 1 1/4 cups plain flour
• 1/2 tsp baking powder
• 1 tsp sea salt
• 3/4 cup demerera sugar
• 1/4 cup maple syrup
• 2 tsp vanilla extract
• 2 flax eggs (mix 2 tbsp ground flaxseed with 6 tbsp water and leave for 5 or so minutes until set)
• 1 scant cup olive oil/vegetable oil
• 1/2 cup milk of choice (oat, soya, rice)
• 1/2 cup dark/vegan chocolate chips

METHOD

1. Preheat your oven to 190C and line a 9×9″ baking tin with baking paper.
2. Into a large mixing bowl, sieve the flour, cocoa powder and baking powder, then add the sugar, sea salt and stir.
3. In a separate bowl whisk together the oil, maple syrup, vanilla, milk and flax eggs.
4. Pour the wet bowl into the dry bowl and mix thoroughly until well combined.
5. Stir in the chocolate chips.
6. Pour the mixture into your lied tin and smooth out with a spatula.
7. Bake on the middle shelf for 25 minutes. Remove from the oven and leave until cooled before slicing into squares. Store in an airtight container – enjoy!