Fudgey Vegan Brownies

One of my favourite desserts has to be brownies. I am a sucker for gooey, fudgey, chocolatey goodness and I have very fond memories of eating warm brownies over ice cream as a child. In my opinion, my mum is the Queen of Baking, and she definitely passed these love down to me.

In the last few years, I try my best to incorporate more healthy ingredients into my every day baking. Sometimes the results are GREAT, but some not so much!!! haha

Well today I have winning results with this recipe for you! This recipe also lends itself to being able to make substitutions if needed. 

They are vegan, dairy free, gluten free but not taste free!

Hope you enjoy!!!!

Fudgey Vegan Brownies

  • 1 tbsp chia seeds*
  • 4 tbsp water
  • 2 cups buckwheat flour*
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup cacao powder
  • 1 1/2 cup coconut sugar
  • 1/2 oat milk*
  • 2/3 cup coconut oil (melted)
  • 1/4 cup chopped pecans
  • 1/4 cup vegan chocolate chips or chopped dark chocolate
  1. Preheat oven to 170C. Line a square baking pan with parchment paper. 
  2. In a small bowl, mix the chia seeds and water. Stir to combine and set aside for 10 minutes to thicken.
  3. In a large bowl, whisk together the buckwheat flour, baking soda, salt, cacao power and coconut sugar. 
  4. Add the chia seeds, then pour in the melted coconut oil and oat milk. Fold together until ingredients are thoroughly combined and a moist batter forms.
  5. Spread batter into baking pan and make sure the top is level and all corners are filled. Sprinkle the optional nuts and chocolate chips on top. 
  6. Bake in the oven for 25-30 minutes, until edges are crisp but center is still a little fudgy. 
  7. Allow to cool in the pan for 10 minutes, then transfer to a cooling rack. Cut into squares to serve. Store in an air tight container for up to 3 days. 

Serve with your favourite berries or a little coconut ice cream!


  • You can use ground flax seed instead of chia seeds, just decrease the water by 1 tbsp
  • Buckwheat flour is gluten free, but you can use other flours like whole wheat, spelt or plain flour
  • Any non diary milk will be suitable, use what you have in the house!

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