For my 20th birthday in September my friend Emily made some awesome vegan chai brownies, and they tasted so good! I decided to finally try and replicate them this weekend, as they’re so gooey and chocolatey, and the chai tea inside gives them a really rich, spicy flavour. I love brownies so much, but I never think of making them, as it’s a well known fact that making vegan brownies is significantly harder than when they contain eggs, but these turned out really well, so I’m glad I made them today, they’re just the perfect treat to have on the weekend (especially when you’re seriously tired and craving chocolate like I am today) – so thanks so much to her for the inspiration for these :)
Hope you love the recipe, I’ve just had a reading week and I’ve got classes again on Monday, so it was a nice way to spend some of my Saturday before I go back to waking up really early every day again… Not particularly looking forward to it now that I’ve messed my sleeping pattern up, but at least now I have chocolate to get me through… Well, if they last that long…
30g of unsweetened desiccated coconut
125g of plain flour
200g of caster sugar
4 tablespoons of unsweetened cocoa powder
Half a teaspoon of baking powder
Half a teaspoon of salt
125ml of very strongly brewed chai tea
125ml of rapeseed oil
Half a teaspoon of vanilla extract
- Preheat the oven to 180 degrees Celsius. Grease a square baking tin with lots of vegan margarine.
- Mix together the flour, sugar, cocoa powder, baking powder and salt. Mix in the brewed chai, rapeseed oil and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the mixture in the greased tin.
- Bake in the preheated oven for 20 minutes. Allow to cool for 1 hour before cutting.
Makes about 8 or 9