I’ve always been a sucker for a good brownie. You know the kind, gooey on the inside, slightly crisp on the outside, and just bursting with rich chocolate flavor. But when I first tried Jamie Oliver’s Vegan Chocolate Brownies, it was a game changer. I’ve baked countless brownies in my time, but this one stood out. The rich texture, the melt-in-your-mouth goodness, and the fact that it’s vegan – it felt almost too good to be true. But that’s Jamie Oliver for you. Always managing to make comfort food both simple and impressive.
One of the things I love about Jamie’s recipe is that it makes vegan baking seem less intimidating. There’s no weird flour or strange egg replacements – just pure, accessible ingredients that make you feel like you can conquer any kitchen challenge.
Jamie Oliver’s Vegan Chocolate Brownies Recipe
If you’re new to vegan baking or you’re just looking for a brownie recipe that everyone will rave about, this one is for you. The first time I made it, I expected it to fall apart or have some weird texture. But when I pulled them out of the oven, I was shocked. They were perfectly balanced in flavor and texture, and they didn’t crumble – they stayed together like a dream. It’s no surprise, though. With Jamie Oliver behind the recipe, you know you’re in for something special.
Ingredients Needed
Here’s the beauty of Jamie Oliver’s Vegan Chocolate Brownies – it doesn’t require anything out of the ordinary. No vegan butter or obscure ingredients, just real, simple food.
- Dark chocolate (vegan): The richer, the better. Make sure it’s high-quality dark chocolate. It’s where the magic happens.
- Coconut oil: A good fat to make sure the brownies are fudgy but not greasy.
- Sugar: You can go with caster sugar or coconut sugar, depending on your preference.
- Plain flour: Keeps the structure while allowing for the perfect texture.
- Cocoa powder: You need that deep chocolate flavor. Go for unsweetened cocoa powder to avoid too much sweetness.
- Baking powder: A little rise goes a long way in keeping them fluffy.
- Salt: It’s not just for taste – it’s for balance. It enhances the sweetness and brings out the chocolate.
- Almond milk (or any plant-based milk): You could use soy milk, oat milk, or whatever milk you prefer.
- Vanilla extract: A hint of vanilla elevates the whole experience. It adds warmth to the chocolate.
How To Make Jamie Oliver’s Vegan Chocolate Brownies
Making these brownies is almost as easy as devouring them – which I’ve done on more than one occasion. Here’s how you pull them off:
- Preheat your oven to 180°C (350°F) and line a baking tin with parchment paper. It helps the brownies slide out effortlessly when they’re done.
- Melt the chocolate and coconut oil together in a heatproof bowl over a pot of simmering water. Stir occasionally until it’s smooth and glossy. Honestly, this step makes the kitchen smell so good, you might want to just stop here.
- Combine the dry ingredients: Sift the flour, cocoa powder, and baking powder into a large bowl. Add the sugar and a pinch of salt.
- Mix the wet ingredients: In another bowl, whisk together the almond milk and vanilla extract.
- Combine the wet and dry ingredients: Pour the melted chocolate mixture into the dry ingredients, followed by the wet ingredients. Mix until smooth.
- Bake: Pour the batter into your prepared tin and smooth the top. Bake for about 25-30 minutes. Keep an eye on them, as you want them slightly underbaked to keep that fudgy texture.
- Cool and enjoy: Let them cool before cutting them into squares. I know it’s hard, but trust me, they taste even better when they’ve set.
Ingredient Science Spotlight
Every ingredient in these brownies plays a critical role in making them perfect, but some stand out more than others. Here’s a deeper look at what’s happening behind the scenes:
- Dark chocolate: Rich in cocoa solids, dark chocolate gives the brownies that deep chocolate flavor we all crave. It also contributes to the texture, helping to keep them fudgy while adding moisture.
- Coconut oil: This adds a subtle coconut flavor and helps bind the ingredients together. Unlike other oils, coconut oil stays solid at room temperature, which helps the brownies maintain that dense, firm structure.
- Flour: Regular plain flour helps to form the base. Too much flour will make the brownies cakey, which is why you only need a small amount.
- Almond milk: The almond milk, being plant-based, keeps the brownies dairy-free. It also keeps them moist without overpowering the chocolate flavor.
Expert Tips
- Don’t overmix: It’s tempting to keep stirring, but that could result in dense brownies. Mix just enough to combine everything.
- Check the bake: You want a slight wobble when you shake the tin, so don’t overbake them. They firm up as they cool.
- Use quality chocolate: Since chocolate is the main ingredient, make sure it’s good. Go for 70% cocoa for that rich flavor.
- Rest before cutting: Let the brownies cool for at least 20 minutes. This helps them firm up and makes them easier to slice without falling apart.
Recipe Variations
While the original recipe is amazing, there’s plenty of room to get creative. You can:
- Add nuts: Walnuts, pecans, or hazelnuts bring a nice crunch to complement the smooth texture of the brownies.
- Top with fruits: Try adding some fresh raspberries or a handful of dried cherries. They pair wonderfully with dark chocolate.
- Make it swirly: For a twist, try swirling in some peanut butter or almond butter into the batter before baking.
- Try a different milk: If you don’t have almond milk, use oat milk or soy milk. They both work great.
- Go for a salty touch: Sprinkle some sea salt on top before baking for that salty-sweet contrast.
Final Words
These brownies have quickly become a staple in my kitchen, and I’m sure they’ll do the same for you. They’re so easy to make and always impress, whether I’m baking for friends, family, or just treating myself after a long day. The beauty of this recipe is how versatile it is. You can adjust it to your taste, whether you like a little extra sweetness, a dash of spice, or just a classic, no-frills chocolate brownie.
FAQs
Can I Substitute The Ingredients In Jamie Oliver’s Vegan Chocolate Brownies Recipe?
Yes, you can swap ingredients like the flour, oil, and sugar. Try using almond flour or coconut sugar for different flavors or textures.
How Long Do Jamie Oliver’s Vegan Chocolate Brownies Last?
They should stay fresh for about 3-4 days at room temperature. For longer storage, keep them in the fridge for up to a week.
Can I Make These Brownies Gluten-free?
Absolutely! Just replace regular flour with a good gluten-free flour blend.