Recipe: Vegan Chocolate and Cranberry Brownies

Vegan Chocolate Brownies

Last Friday, I got home from work to find my other half busy, baking. He was in the final stages of cooking up a batch of vegan chocolate brownies. Yeah, I know how awesome that is – trust me, that doesn’t happen every day!

After I had picked myself up off the floor, I managed to wrestle the recipe off him. It’s a basic Jamie Oliver jobby, but he’d added a few other ingredients to the mix (cranberry, almonds) and they ended up amazing, so here’s the lowdown if you want to make some just like mine:


  • 5 tablespoons of sunflower oil
  • 200g dairy-free dark chocolate
  • 170g self raising flour
  • 3 heaped teaspoons cocoa powder
  • 180g golden caster sugar
  • sea salt
  • vanilla essence
  • 230ml unsweetened soya milk
  • 100g dried cranberries (‘craisins’)
  • 100g toasted almonds


  • Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
  • Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
  • Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Add a couple of drops of vanilla essence. Stir in the oil, soya milk and melted chocolate until combined.
  • Roughly chop and stir in the remaining chocolate,  and add the ‘craisins’ and the toasted almonds.  Pour the mixture into the prepared tin, spreading it out evenly. Place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
  • Leave to cool for around 5 minutes, turn out onto a wire cooling rack, then serve warm.

Let me know if you give these a try, and what you think! 🙂


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