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Easy Vegan Chocolate Brownies

Check out this super easy and delicious take on Jamie Oliver’s Vegan Chocolate Brownie. Chef Beth, baked this for our Boulevard tamariki and they LOVED it! A healthy version of a sweet treat!

The Boulevard’s Chef, Beth!


  • 5 tbspn sunflower oil (extra for greasing)
  • 200 g dairy-free dark chocolate
  • 170 g self-raising flour
  • 3 heaped tsp cocoa powder
  • 180 g golden caster sugar
  • sea salt
  • 1 vanilla pod
  • 230 ml unsweetened organic soya milk
  • 200 g pecan nuts


  • Preheat the oven to 180ºC. Lightly grease a square baking tin (roughly 20cm) with oil and line with baking paper.
  • Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
  • Break 150g of chocolate into the bowl and leave to melt, then set aside to cool slightly.
  • Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt.
  • Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl.
  • Stir in the oil, soya milk and melted chocolate until combined.
  • Roughly chop and stir in the remaining chocolate and most of the pecans, saving a few for the top.
  • Pour the mixture into the prepared tin, sprinkle over the remaining pecans, then put in the oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
  • Leave to cool for 5 minutes before placing on a cooling rack.
  • Serve with your choice of fruit.