New recipes

Vegan chocolate orange brownies recipe

Vegan chocolate orange brownies recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

Absolutely divine brownie, moist and gooey and not at all heavy (and very, very tasty). spent ages testing, tasting and tweaking this recipe to make the perfect vegan brownie that would satisfy the vegans and non vegans in my family (save me making two batches) and this version passed the taste test with flying colours.

140 people made this

IngredientsServes: 10

  • 250g self raising flour
  • 350g demerara sugar
  • 75g cocoa powder
  • 1 teaspoon sea salt
  • 125ml vegetable oil
  • 125g apple purée
  • 250ml cold water
  • zest of 1 large orange
  • 2 teaspoons orange extract or oil
  • 50g dark chocolate, roughly chopped
  • 1 handful walnuts, chopped (optional)

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat the oven to 180 C / Gas 4. Grease a 22x33cm (9x13 in) cake tin and line with baking parchment.
  2. In a large mixing bowl combine the flour, sugar, cocoa and salt and mix well.
  3. Pour the oil into a jug then add the apple purée up to the 250ml level, then top up with 250ml of cold water. Add the orange zest and orange extract and whisk together.
  4. Add the jug of liquid to the dry ingredients with the chopped chocolate and walnuts, if using, and stir briskly (but not too excitedly) until it is all combined. Transfer to the prepared cake tin.
  5. Bake in the preheated oven for 30 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for 10 minutes in its tin on a cooling rack. Remove from the tin, using the baking parchment to help you, and either slice and serve warm, or allow to cool before slicing and serving.


Use vanilla extract instead of the orange zest or oil for a more traditional brownie.

Recently viewed

Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

Yum Yum delicious and easy to make and tastes and texture are perfect.-19 Sep 2015

Super tasty and a nice sticky pudding texture. I used brown cane sugar and olive oil. I didn't use orange zest and I feel it didn't need it as was very orangey and delicious using the orange essence alone. Will be making these again a big hit with the family.-02 Dec 2017

Nice, easy recipe to follow. My boys adored it! The "in" word is "peng" atm..apparently! Lol!-25 Mar 2017

Vegan Espresso Brownies

Brownies are an absolute classic and are suitable for any occasion: whether for a barbecue, picnic, or brunch. You probably already know our recipe for vegan chocolate brownies, and maybe you’ve already prepared it so often that you’re looking for a change. Even though there’re a lot of vegan brownie recipes on the internet, we think it’s still time for another one. Cause why not? Since we’ve already prepared various recipes such as vegan brownies with pumpkin or vegan brookies, we wanted to try a recipe with coffee. Because the very first thing we do every, really EVERY morning, when we come to the office, is to make a big pot of coffee (or two or three?). So what would fit better than brownies in combination with coffee? However, coffee fans will love it and all those who need a delicious, juicy chocolatey feel-good moment, will love it too.

So what coffee could match better than “the chocolaty one “Mokka from Turm Kaffee. They’ve been producing sustainable coffee for over 260 years and are still an independent family business. As the oldest coffee roasting company in Switzerland, Turm makes coffee at the highest level and always pays attention to a fair treatment of the people and culture in the countries of origin. All of their products are Fairtrade certified, which is especially important to us!

We used Turm Kaffee’s Mokka for our espresso brownies, which is THE bestseller of their products. It has nuances of dark chocolate, dried raisins, and hazelnuts. So if you’re looking for a classic espresso that brings a wonderful, chocolaty, smoky note, you’re on the right track with this Mokka! By the way, on the website of Turm you can also find out from which countries and farms the coffee comes from and which programs and projects are supported. With the code “zuckerjagdwurst10“ you can get a 10 % discount online in addition to the already existing offers.

Before you preheat the oven, here some more hints for you: If you don’t have a banana at home, you can substitute it with applesauce. And you can also replace the walnuts with hazelnuts, peanuts, or almonds. By the way, the brownies can be prepared one day ahead cause they stay juicy for two or three days or even longer.


Pre heat the oven to 350 degrees

Soak dates in boiling water for 10-15 minutes, drain, then add the dates to the food processor along with rinsed black beans, process for 1 minute or so and then add the plant milk, maple syrup, and almond butter. Now Process the mixture until smooth, scraping down sides if necessary

Next add the mixture to a large bowl with the rest of ingredients, and mix well

Pour the brownie batter into non stick brownie pan, I use a 11 x 7 inch pan

Bake for 35 minutes then remove from oven and cool in pan on cooling rack

Lastly Tip the brownies out onto cutting board or cut and serve from pan. your choice

Makes 15 - 20 brownies, ( depending on how big you cut them?)

Try these vegan brownies with my Chocolate Malted Vegan Ice Cream. So good!

Enjoy! For full recipe instructions and ingredients see recipe card below

That's it folks! Just remember to cool completely in pan on cooling rack first, if you can wait that long?
Go get started, soak those dates!

The Ingredients

  • Black beans: I use canned black beans, rinsed and drained.
  • Chia eggs: I use chia ‘eggs’ in place of eggs in these vegan brownies. You could use flax ‘eggs’ too.
  • Peanut butter: Or the nut butter of your choice. For a nut-free option, you could use sunflower seed butter. You could also use neutral oil instead.
  • Cocoa powder: Or cacao powder. You could also experiment with using half cocoa and half Dutch-processed cocoa.
  • Vanilla Extract: A delicious addition to any brownie.
  • Oat Flour: Use certified gluten-free if needed. You can buy this or make it at home by grinding the oats in a coffee/spice grinder.
  • Maple Syrup: Or the liquid sweetener of your choice. If you have a sweet tooth feel free to adjust this amount to your liking with an extra 1-2 tbsp syrup. For sugar-free brownies, you could use a sugar-free liquid sweetener.
  • Baking Powder: Will provide some lift to the brownies.
  • Espresso powder (optional): Helps to enhance the depth of the cocoa flavor (without tasting like coffee!)
  • Salt: Just a pinch, to enhance the cocoa flavor.
  • Dairy-free chocolate: You can use chocolate chips or chopped chocolate for within and to top the black bean brownies.

Optional Add-Ins

  • Natural Extracts: Extracts are an easy way to adapt this healthy brownie recipe. Mint, orange, rose, coffee, almond, etc.
  • Spices: You can easily add a dash (or two) of your favorite spices cinnamon, nutmeg, cayenne, ginger – or even candied ginger.
  • Citrus zest: Lemon or orange zest of 1/2-1 fruit can really boost flavor.
  • Crushed Nuts: You can add a small handful of crushed nuts into the vegan brownies batter or to sprinkle over the top. Walnuts, hazelnuts, almonds, and pecans would all work. For nut-free versions, you could add sunflower or pumpkin seeds.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below. Also, read the recipe notes for more ways to adapt this recipe.

Vegan Brownies!

Oh my days… another Vegan recipe within not that long amount of time?! The shock.. the horror. I’m kidding, but seriously, these are delicious. I’m not trying to blow my own trumpet there, but damn they’re good.

After posting my Vegan Vanilla Cupcakes at the beginning of the month to fit in with Veganuary, I thought I should post another one. I didn’t want to post my Vegan Chocolate cupcake recipe quite yet, as two in a row seemed a bit lame… so chose these bad boys. Honestly? Insane. You don’t miss the eggs!

My Dairy Free Brownies are insanely squidgy, and perfect for those of you who still eat eggs – as personally, I do prefer the classic version of the vegan, but I think that’s just down to practice on my part. I’ve made probably thousands of brownies by now, and not so many of those have been egg and dairy free!

These beauties came about after I was baking some cakes for my taste testers, and as someone new was going to be tasting them, and they had an egg allergy, I didn’t want to disappoint. Out of most bakes goods that are out there, traybakes seem to be the biggest hit amongst the most people, and brownies are definitely high up there.

After the experimentation with the Vegan Vanilla Cupcakes, I knew that vegetable oil seemed to be a good way of creating a moist bake without making it too heavy or using too many weird ingredients. Sometimes I read a new recipe and haven’t a clue what half the things are!

I will always say in a post like this that I am not the most experienced vegan baker, because personally I am not vegan, but as I’ve always said its something I want to understand… and as these are so delicious I am willing to go there!

The lucky thing about a bake like this, is that most dairy free milks such as Oat, Almond or Soy work – so you’re not restricted there. If you have a preference, you can use it! I wouldn’t advise coconut milk (as that is completely different, however). I tend to have either Oat or Almond in my fridge, because I adore an Almond Hot Chocolate every now and again, so thats what I used for these!

As for the Dark Chocolate, before anyone comes for and accuses me of trying to poison people – side note, this HAS happened – you MUST check the Dark Chocolate you are using first has no Dairy in! Along with the other ingredients such as the Cocoa Powder.

However, if its true dark chocolate, and true cocoa powder, it shouldn’t have dairy in. The reason Dark Chocolate is seen as the healthiest of them all, is because it usually has the least ingredients, the highest cocoa content, and the least dairy. Also, it’s damn delicious!

All in all, Dark Chocolate is a delicious thing to include in a Vegan Bake, and I have no shame of shoving in as much as I can. I fold through some chunks in this as well, which you can see in the pictures and it just looks so good!

Personally, I just use supermarket own Dark Chocolate because its the cheapest! I believe most Lindt chocolates do have dairy in, but most others don’t. If I bulk buy, I use Callebaut, and the Dark Chocolate doesn’t have dairy in and its just the most wonderful and smooth chocolate. Incredible basically.

These beauties are brilliant served with some Vegan Ice cream, or a drizzle of extra chocolate, or even warmed up and served with fruit. If overbaked, they can become slightly fragile, but give a whack in the microwave before eating and you have a DELIGHTFUL treat! Enjoy! x

The Best Vegan Chocolate Brownies

These vegan brownies are super fudgy and moist. If you like your brownies ultra gooey you can make them like that too. All you have to do is cook them for less time.

The brownies pictured were baked for 40 minutes. I tried a version where I baked them for only 30 minutes and they were so gooey! I know some people love them this way. So if you’re a gooey brownie devotee feel free to bake these for a shorter time.

I think the 40 minute baking time and the fudginess you can see in these photos is ideal but that’s my brownie preference. Make ’em how you like ’em.

The combination of cocoa powder and melted chocolate create a wonderfully dense and rich result here. Vegan buttermilk and coconut oil contribute to the dense fudginess. And we only use 1 tsp of baking powder in these brownies because we don’t want them to rise too much, we want them to be super dense. It’s not cake, it’s like pure chocolate!

Terry’s Chocolate Orange Brownies!

Moist, Chocolatey and Delicious Terry’s Chocolate Orange Brownies with a hint of Orange, dotted with Terry’s Chocolate Orange Chunks!

It’s not secret that I adore Chocolate Orange – I already have oodles of other Chocolate orange recipes on my blog, so I think that says it all really… One of my first recipes to get seriously popular was my Chocolate Orange Cookies, which are amazing by the way, like I have no joke made them over 50 times.

My favourite Terry’s Chocolate Orange recipe however is my No-Bake Chocolate Orange Cheesecake because hello Cheesecake! Anyway, these brownies are AMAZING. (I realise I just said I preferred the Cheesecake, but brownies are brownies, so I like them ALL). I’ll just continue now and stop wobbling on…

The delicious texture and moistness of a Brownie is heaven in a bite, and with the addition of the Chocolate Orange, these are utter perfection in my opinion. I make these in the same way as the majority of my other Brownie recipes. I melt the Chocolates & Butter and leave to cool. Whip the Sugar and Eggs till mousse like, fold through the chocolate mix, fold through the flour/cocoa powder and orange zest, and then add the oodles of Terry’s chunks. Seriously, delicious.

I always find using different brownie recipes is a good thing, and I love to test other brownie recipes out – some fail completely, and some you just don’t want to mess with! I did try baking these recently by using the Terry’s chocolate Orange itself as the base chocolate (rather than Dark Chocolate) but because of the orange oil in the chocolate, it didn’t quite bake in the same way. However, if you still use dark chocolate AND the Terry’s it works wonderfully.

You could tell it was different as the consistency of the Terry’s and melted butter was so very runny, whereas the Dark chocolate and Terry’s Chocolate orange mixed with the melted butter was thick and delicious. I’m not saying using Terry’s on its own wouldn’t work, but you’d need to use two-three Terry’s in that, and also two Terry’s for the chunks.. so it gets expensive.

As you can see from the images, these are the gooiest and most glorious things on the planet. If you don’t like the mixture of chocolate and orange together however, then you are obviously not going to be a fan. For me, these are literally just ideal. My Terry’s Chocolate Orange Cookie Bars are a much firmer type of bake (obviously, as they are like a cookie), but these you can get away with being super gooey.

I do kinda like to under-bake my brownies in a way, but I realise some people aren’t the same as me in that sense. These do require quite a bit off effort with the melting, folding, folding again, and then the final fold in of all the chocolate chunks… but they are 100% worth that effort!

I like to stack my brownies in pictures as you can probably tell by now if you’ve seen my other Brownies such as the Triple Chocolate Brownies, or my Slutty Brownies, but can you blame me?! How incredible do they look. Imagine baking these bad boys, and then having one with a giant chunk of Terry’s Chocolate Orange ice cream, or even a chocolate drizzle… heaven. ENJOY!

Vegan chocolate chunk brownies recipe

If you served these at a bake sale, you could easily charge double that of regular mix brownies. Chunky and nutty, they just go to show how fantastic vegan baking can be.


  • 180 ml soya milk
  • 1 tbsp apple cider vinegar
  • 300 g plain flour
  • 75 g cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 340 g caster sugar
  • 180 ml oil
  • 1 tsp vanilla
  • 200 g vegan semisweet chocolate chips
  • 100 g nuts (almonds or hazelnuts), roughly chopped
  • 6.3 fl oz soya milk
  • 1 tbsp apple cider vinegar
  • 10.6 oz plain flour
  • 2.6 oz cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 oz caster sugar
  • 6.3 fl oz oil
  • 1 tsp vanilla
  • 7.1 oz vegan semisweet chocolate chips
  • 3.5 oz nuts (almonds or hazelnuts), roughly chopped
  • 0.8 cup soya milk
  • 1 tbsp apple cider vinegar
  • 10.6 oz plain flour
  • 2.6 oz cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 oz caster sugar
  • 0.8 cup oil
  • 1 tsp vanilla
  • 7.1 oz vegan semisweet chocolate chips
  • 3.5 oz nuts (almonds or hazelnuts), roughly chopped


  • Cuisine: American
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 35 mins
  • Serves: 12


  1. Preheat oven to 180C/160C fan/gas 4. Grease a 9" x 13" baking dish.
  2. In a small bowl, mix the soya milk and apple cider vinegar. Set aside for 5 minutes.
  3. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
  4. Add sugar, oil, and vanilla to soya milk mixture stir well. Add to dry ingredients and stir until smooth. Stir in chocolate and nuts. Pour into prepared baking dish.
  5. Bake for 30-35 minutes.

You might also like


Do you want to comment on this article? You need to be signed in for this feature


For the Brownie base

  • 65 grams plain flour
  • 175 grams butter
  • 125 grams caster sugar
  • 55 grams brown sugar
  • 3 eggs
  • 1 terry's chocolate orange or equivalent weight (157g) of other orange chocolate
  • 1 teaspoon vanilla extract

For the Cheesecake topping

  • 150 grams cream cheese
  • 60 grams caster sugar
  • 1 egg
  • 1 tablespoon orange juice concentrate
  • ½ terry's chocolate orange
  • sprinkles (optional)

Recipe Summary

  • 4 eggs
  • 2 cups sugar
  • 1 ¼ cups all-purpose flour
  • 1 cup unsweetened Dutch-process cocoa powder
  • 1 cup butter, melted
  • ¼ cup butter, softened
  • 1 teaspoon finely shredded orange peel
  • 3 ½ cups powdered sugar
  • 2 tablespoons orange juice
  • 4 ounces semisweet chocolate
  • ½ cup butter
  • 2 tablespoons light-color corn syrup

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil over the edges of the pan. Lightly grease foil. Set aside. In a large bowl, combine eggs and sugar. Beat with an electric mixer on medium speed for 3 to 5 minutes or until mixture is pale yellow and thickened. In a small bowl, whisk together flour and cocoa powder. Add flour mixture to egg mixture, beating just until smooth. Using a wooden spoon, stir in the melted butter until combined. Spread batter evenly in prepared pan.

Bake in preheated oven for 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack.

Meanwhile, in a large bowl, combine the 1/4 cup butter and the orange peel. Beat on medium speed until smooth. Add 1 cup of the powdered sugar and 1 tablespoon of the orange juice, beating until combined. Beat in the remaining 2 1/2 cups powdered sugar and enough of the remaining 1 to 2 tablespoons orange juice to make a frosting of spreading consistency. Spread frosting evenly over cooled brownies. Cover and chill for 30 minutes.

Meanwhile, in a medium saucepan, combine semisweet chocolate and the 1/2 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat stir in corn syrup. Cool for 15 minutes.

Slowly pour melted chocolate mixture over the frosted brownies. Tilt pan gently to spread chocolate over the whole top. Chill about 30 minutes or until chocolate is set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Makes 32 bars.

Watch the video: 5 Meals I Eat Every Week Vegan (June 2022).