Jamie Oliver Vegan Chocolate Brownies

Last weekend, I baked Jamie Oliver Vegan Chocolate Brownies for a cozy afternoon treat, shared Jamie Oliver Vegan Chocolate Brownies with family, saved Jamie Oliver Vegan Chocolate Brownies for busy mornings, served Jamie Oliver Vegan Chocolate Brownies at brunch, then enjoyed Jamie Oliver Vegan Chocolate Brownies with espresso, fresh berries, coconut yogurt, peanut butter toast, fruit salad, and a Vanilla Almond Smoothie.

INGREDIENTS

• Dark chocolate
• Unsweetened cocoa powder
• All-purpose flour
• Brown sugar
• Granulated sugar
• Baking powder
• Fine sea salt
• Vanilla extract
• Olive oil
• Almond milk
• Flaxseed meal
• Water
• Walnuts
• Vegan chocolate chips

INGREDIENT NOTES

• Dark chocolate: This builds the deep cocoa backbone of Jamie Oliver Vegan Chocolate Brownies; choose dairy-free chocolate with at least 60 percent cacao for richness and balance.
• Unsweetened cocoa powder: Adds intensity and color; sift it to avoid lumps, and use natural cocoa for a softer profile or Dutch processed for a darker finish.
• All-purpose flour: Provides structure; you can swap part of it with oat flour for a tender crumb, or use gluten free blend if needed.
• Brown sugar: Brings moisture and caramel notes; light or dark both work, but dark gives a fudgier center.
• Granulated sugar: Balances bitterness and helps create that classic crackly top on Jamie Oliver’s Vegan Chocolate Brownies.
• Baking powder: Gives gentle lift; avoid overusing, or the brownies can turn cakey.
• Fine sea salt: Sharpens chocolate flavor; a pinch in the batter and a light sprinkle on top elevate every bite.
• Vanilla extract: Rounds out sweetness; pure extract delivers a cleaner flavor than imitation.
• Olive oil: Replaces butter for a moist crumb; choose mild olive oil so it does not overpower the chocolate.
• Almond milk: Adds hydration and subtle nuttiness; any plant milk works, including soy or oat.
• Flaxseed meal: Acts as an egg replacement when mixed with water; let it gel fully for the best binding.
• Water: Activates the flaxseed meal and loosens the batter to spread easily.
• Walnuts: Optional crunch; toast lightly for deeper flavor, or replace with pecans or hazelnuts.
• Vegan chocolate chips: Folded in for melty pockets; save a few to sprinkle on top before baking.

How to make Jamie Oliver’s Vegan Chocolate Brownies?

Step 1

Preheat your oven to 180°C, or 350°F; line a square baking pan with parchment, letting the edges hang over for easy lifting later. This simple prep step prevents sticking and keeps Jamie Oliver’s Vegan Chocolate Brownies perfectly shaped.

Step 2

In a small bowl, combine flaxseed meal with water, stir well, and set aside for about five minutes until thick and gel-like. This flax mixture replaces eggs, so patience matters; if it looks watery, give it another minute.

Step 3

Gently melt the dark chocolate using a heatproof bowl over simmering water, or short microwave bursts, stirring between intervals to avoid scorching. Once smooth, whisk in olive oil and vanilla extract, then set aside to cool slightly.

Step 4

In a large mixing bowl, whisk all-purpose flour, cocoa powder, baking powder, and fine sea salt until evenly blended. Sifting is optional, but it helps prevent dry pockets and ensures uniform texture.

Step 5

Add brown sugar and granulated sugar to the dry ingredients, and whisk again. Breaking up any sugar clumps now creates a smoother batter later, and supports that glossy brownie top.

Step 6

Pour in almond milk, the prepared flax mixture, and the melted chocolate mixture. Using a spatula, fold gently until just combined; overmixing introduces air, which can make Jamie Oliver Vegan Chocolate Brownies more cake-like than fudgy.

Step 7

Fold in walnuts and vegan chocolate chips, reserving a small handful for topping. The batter should look thick, shiny, and spoonable; if it feels too stiff, add a tablespoon of almond milk.

Step 8

Transfer the batter to the prepared pan, smooth the surface, and sprinkle the reserved chocolate chips over the top. Tap the pan lightly on the counter to release air bubbles.

Step 9

Bake for about 22 to 28 minutes, depending on your oven. The edges should look set, while the center remains slightly soft; insert a toothpick, and look for moist crumbs rather than wet batter.

Step 10

Remove from the oven and let the brownies cool completely in the pan. This resting period is crucial; cutting too soon can cause crumbling, while patience rewards you with clean slices and rich texture.

Step 11

Lift out using the parchment edges, slice with a warm knife for neat squares, and serve. Jamie Oliver’s Vegan Chocolate Brownies shine on their own, but also pair beautifully with plant-based ice cream or fresh fruit.

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• Silicone spatula
• Square baking pan
• Parchment paper
• Small saucepan or microwave-safe bowl
• Measuring cups
• Sharp knife

Storage Options

Store Jamie Oliver Vegan Chocolate Brownies in an airtight container at room temperature for up to two days, or refrigerate for five days if your kitchen runs warm. For longer keeping, freeze individual squares, well wrapped, for up to three months; thaw overnight in the fridge, or at room temperature for quick treats, and gently warm if you prefer a gooey center.

Other Variations to Try

You can personalize Jamie Oliver Vegan Chocolate Brownies by swapping walnuts for dried cherries, adding orange zest for brightness, or stirring in espresso powder to deepen the chocolate flavor. For a nut-free version, skip walnuts and add sunflower seeds. If you love spice, a pinch of cinnamon or chili creates subtle warmth. Swirl in vegan caramel, peanut butter, or raspberry jam before baking for eye-catching layers and contrasting tastes.

FAQ

Can I make Jamie Oliver Vegan Chocolate Brownies gluten free?

Yes, you can replace all-purpose flour with a quality gluten-free baking blend; choose one that contains xanthan gum for structure, and expect slightly softer edges with equally rich centers.

Why did my brownies turn out cakey?

Cakey texture usually comes from overmixing or too much leavening. Fold gently, measure baking powder carefully, and pull Jamie Oliver Vegan Chocolate Brownies from the oven while the middle still looks slightly underdone.

Can I reduce the sugar?

You may reduce total sugar by about one quarter, but keep in mind that sugar affects moisture, structure, and shine. Lowering it too much can lead to dry, crumbly brownies.

What plant milk works best?

Almond milk is neutral and reliable, but soy milk adds protein for firmer slices, while oat milk brings natural sweetness. Any unsweetened variety works well in Jamie Oliver’s Vegan Chocolate Brownies.

How do I get clean slices?

Let the brownies cool completely, then use a sharp knife warmed under hot water and wiped dry between cuts. This simple trick delivers bakery-style squares every time.

Can I double the recipe?

Absolutely; bake in a larger pan, increase baking time slightly, and rotate halfway through for even heat. Watch closely near the end, because thicker Jamie Oliver Vegan Chocolate Brownies need careful timing.

Are these brownies kid-friendly?

Yes, they are naturally dairy-free, egg-free, and packed with chocolate flavor. Skip added espresso or spicy elements, and you have a crowd-pleasing dessert for lunchboxes or parties.