Jamie Oliver Vegan Chocolate Brownies

This one surprised me. Jamie Oliver Vegan Chocolate Brownies. You think you know what a brownie is—then this thing hits you with all its gooey, sticky charm. The corners get that crunchy, almost caramel snap. But the center, Fudgy like someone melted a chocolate bar right into the soul of the pan. I made them late Sunday, grey sky, slippers on. And yeah, they were gone before Monday even got a chance to complain. (inspired by Jamie Oliver)

Ingredients Needed

• 5 tablespoons sunflower oil (plus some for greasing—don’t skip it)
• 200 g dairy-free dark chocolate
• 170 g self-raising flour
• 3 heaped teaspoons cocoa powder (not the wimpy kind)
• 180 g golden caster sugar Just a pinch of sea salt
• 1 vanilla pod (or your backup plan: extract)
• 230 ml unsweetened organic soya milk
• 200 g pecan nuts

How To Make Jamie Oliver Vegan Chocolate Brownies

1. Start With the Heat Crank your oven to 180°C, 350°F, gas 4—whatever your setup. Grease up a 20cm tin with oil, then wrestle in some baking paper. Edges too. Trust me, you’ll thank yourself later.
2. Melt the Chocolate (Gently Now) Snap up 150g of that dark chocolate. Drop it in a bowl over a simmering pot of water. Don’t let the bottom touch. Stir it like it owes you money. Then let it sit while it cools off—nobody likes a rushed batter.
3. Dry Stuff Gets Its Moment Into a bowl goes the flour, cocoa, sugar, salt. Slice open the vanilla pod like you’re unwrapping a gift, scrape in those glorious seeds. The smell alone? Yeah, you’re already winning.
4. Now the Messy Bit Oil. Soya milk. That melted chocolate. Pour it all into the dry mix and stir like you mean it. You’re not looking for perfect. You’re looking for decadent sludge.
5. Chunks and Crunch Hack up the rest of the chocolate and most of those pecans. Toss them in. Keep a few pecans for the top—just for show. But also for crunch. You’ll see.
6. Into the Oven Scrape the whole mess into your tin. Smooth it out but don’t stress—lumps, bumps, peaks… they all become charm. Pecans go on top. Bake for 20–25 minutes. Not a second more. The middle should wiggle slightly if you shake the tin. That’s your gooey promise.
7. Cool, Kinda. Let it rest in the tin for 5 minutes. Then flip it out onto a wire rack. Eat warm if you can’t wait. With ice cream? Dangerous. In the best way.

Why I Love This Recipe

I didn’t even plan to make them. Just had the stuff lying around. Rainy day, bit of chocolate angst. Stirring this batter felt like therapy. They smelled like toasted heaven. And when I bit in—pecans crunching, chocolate still molten—I forgot I ever cared about dairy.

Recipe Tips

• If the chocolate’s cheap, it’ll taste cheap. Don’t do it.
• Grease like your life depends on it. These suckers stick.
• Let the chocolate cool a bit before mixing or your batter goes weird. No pecans, Walnuts work. Or almonds if you’re desperate.
• Flaky sea salt on top before baking. Yes.

How To Store This Jamie Oliver Vegan Chocolate Brownies

• At Room Temperature Keep them in a sealed container for 2 to 3 days. If they last that long. Mine didn’t.
• In the Fridge Sure. They’ll firm up. Good for sneaky bites. Let them sit out a bit before serving, or zap them for 10 seconds.
• In the Freezer Wrap them tight—twice if you’re serious. They’ll hold for 3 months. Thaw slowly. Then warm them up and pretend they’re fresh.
• Reheating Microwave. 20 to 30 seconds. Maybe 40 if you’re bold. Don’t burn your tongue. Been there.

Nutrition Facts (per serving)

• Calories: 284
• Carbs: 39g
• Protein: 2g
• Fat: 14g
• Sugar: 25g
• Fibre: 2g
• Sodium: 169mg

Let’s Answer a Few Questions! (FAQs)

Can I use a different type of oil?
Yep. Anything neutral. Veg oil, canola. Even light olive oil if that’s your vibe.

No vanilla pod—am I doomed?
Nah. Teaspoon of vanilla extract has your back.

Gluten-free version?
Absolutely. Grab a gluten-free self-raising flour. No drama.

How do I know they’re done?
Edges set. Middle a little soft. Toothpick test should come out with fudgy crumbs—not clean.

Try More Recipe:

• Jamie Oliver Peanut Butter Biscuits
• Jamie Oliver Tarte Tatin Recipe
• Jamie Oliver Pear And Gingerbread Cake