Brownies have always been one of my favourite sweet treats. Today, after quite a few rounds of testing (which wasn’t all that bad), I bring you a tray of perfect fudgy vegan brownies. They are crispy on the inside and fudgy on the inside, the way every good brownie should be. They are intensely chocolatey, come together quickly and due to their small size, bake so quickly that you’ll have plenty of time to make yourself a cup of coffee before they are out of the oven. The key to the fudgy interior is taking them out of the oven just in time. They may look underdone as the tops harden and crisp up as the brownies cool down, but trust me – they are not. They are heavenly!
They certainly got a huge thumbs up from my fiancé. I made a whole tray for the photoshoot. I had the best intention of sharing them with my neighbours, but this plan has somehow fallen by the wayside. We both ate them all and I won’t tell you how many (or how few rather) days it took us cos I’m ashamed…When it came to the last brownie, I caught Duncan making eyes at it and said that there is NO WAY I’m giving up my half. He said that he is going to get it by surprise attacking me…that boy is a charmer, eh? 😉



  • 2 tbsp flax / chia meal OR 3 tbsp reduced aquafaba*
  • 220 g / 1 ¾ cup white plain cake (as opposed to bread) flour
  • ¼ tsp baking soda
  • 6 tbsp / 3/8 cup raw cocoa powder
  • 110 g dark chocolate (I used 70% cocoa)
  • ¼ tsp salt
  • 60 ml / ¼ cup espresso + 75 ml / 5 tbsp boiling water
  • 200 g / 1 cup caster sugar
  • 80 ml / ¼ cup + 1 tbsp + 1 tsp mild olive oil
  • 30 g pistachios, chopped (optional)


  1. If using flax or chia, prepare them by mixing 2 tbsp of ground seeds with 3 tbsp / 45 ml of water. Put aside in the fridge to allow it to thicken.
  2. Pre-heat the oven to 180° C / 350° F. Line a standard 12 hole muffin tin with cupcake liners or line the bottoms with circles of baking paper and insert a strip of baking paper into each hole to be able to take them out easily. Oil the sides of each muffin hole. Do not rely just on greasing the tin with olive oil alone as in my experience hardened tops are likely to come off when trying to remove brownies after baking
  3. Weigh your flour, add baking soda and mix the two together, sift. Set aside.
  4. Chop your chocolate very finely. Put it into a big mixing bowl, with cocoa powder and salt. Stir well.

You can find complete recipes of this FUDGY VEGAN BROWNIES in lazycatkitchen.com

Leave a Reply

Your email address will not be published. Required fields are marked *