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Sweet & Spicy Vegan Brownies

Prep Time 10 mins
Cook Time 25 mins


  • 1 cup coconut/caster sugar
  • 1/2 cup non-dairy butter
  • 1/2 cup canned coconut milk mixed with tsp apple cider vinegar
  • 1 1/3 cup oat flour
  • 2/3 cup cacao powder
  • Pinch sea salt
  • tsp baking powder
  • 40 g chopped dark chocolate
  • tsp vegan red chilli pesto


  • 2 tbsp vegan chocolate spread
  • tbsp coconut oil
  • 2 tbsp cacao powder


  • Preheat your oven to 175c and line a brownie tin with grease proof paper.
  • In a mixing bowl, cream together the vegan butter and sugar until light and fluffy. Whisk in the coconut milk, then fold through all of your dry ingredients and pesto, until you're left with a smooth batter.
  • Stir through the chopped dark chocolate and transfer the brownie mixture into your cake tin. Place the brownies into the oven for 25-30 minutes then allow to cool completely.
  • For the topping, mix together the vegan spread, coconut oil and cacao powder. Spread this over the cooled brownies and slice into squares.
Course: Dessert
Cuisine: Cakes & Sweet Treats
Keyword: blackberry brownies, brownies, gluten free brownies, Vegan, vegan brownies