Jamie Oliver Vegan Chocolate Brownies Recipes

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

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.
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.
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.
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.
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.
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.
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.

Jamie Oliver Vegan Chocolate Brownies