Classic Vegan Brownies

Since adopting a vegan diet my sugar cravings have definitely declined but I’m still a sucker for a decadent brownie, creamy cashew ice cream or a Cartem-style donut (never been to Cartems? They’re a West Coast donuterie with incredible vegan donuts. Check them out here!  ) With the countdown to Christmas officially on my head is starting to buzz with holiday-inspired desserts but before I get too ahead of myself I thought I’d share my latest test kitchen creation for Classic Vegan Brownies.


Unlike my Decadent Vegan Brownie recipe, which contains both black beans and avocado, I wanted to take a back-to-the-basics approach with this recipe and use flour, sugar and chocolate. Don’t get me wrong…I’m not against using fruit or veggies in my baking – applesauce, dates or zuchinni to name a few – but since I’m more selective about what and when I have dessert I don’t mind using classic ingredients.  I asked my lovely neighbour Lynda and her grandkids to try my first batch of these brownies and they were received very well ; however, 8-year old Samantha may have said they are too chocolaty. Too much chocolate is never a bad thing, right!


This recipe is simple to make and has the perfect balance of chewy and cake-like texture. I have photographed these without icing (and they are delicious just as is!) but I could easily be persuaded to make these with chocolate frosting next time  😉 Paired with a cup of tea or cold glass of almond milk this is sure to please all the chocolate lovers out there and rivals its dairy and egg-containing counterpart!





1/Lightly grease a baking dish (or cake pan if desired)
2/ Preheat oven to 350F


1 3/4  cups flour, unbleached & white

1/4 cup flour, whole wheat
1 tsp baking powder

¾ tsp sea salt
1 cup boiling water
3 oz. unsweetened chocolate, chopped
3/4 cup cocoa powder

1 cup raw sugar cane (white)

1 cup brown sugar

1/2 cup grapeseed oil (or other light oil such as canola or avocado)
1 Tbsp vanilla extract

1/2 cup chocolate chips (semi-sweet)



1/In a medium size mixing bowl whisk together white flour, whole wheat flour, baking powder and salt. Set aside.

2/Add boiling water, unsweetened chocolate and cocoa in your Thermomix mixing bowl. Blend 45 sec/50C/Speed 1 (Reverse blade) or until the chocolate has melted. Using a spatula, scrape down the sides of the bowl to collect the mixture at the base.
3/Insert butterfly whisk attachment to the Thermomix mixing blade. Add cane sugar, brown sugar, oil and vanilla extract to the TM bowl containing melted chocolate mixture.
Whisk 30 sec/Speed 3.

Important: Remove the butterfly whisk before beginning Step 4.
4/Add the reserved flour mixture (from Step 1) to the TM bowl. Blend 30 sec/Speed 5.
5/Add chocolate chips to the TM bowl. Gently fold in: 10 sec/Speed 3.5 (Reverse blade)
6/Transfer brownie batter into lightly greased baking dish. Bake at 350F for 30-35 minutes or until the edges are firm.


Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.

Product Recommendations
KAOKA Organic Dark Chocolate (Fair Trade)
Enjoy Life® Semi-Sweet Chocolate Mini Chips




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About Meagan Lamontagne