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Fudgy espresso vegan brownies

23 August 2018

This egg- and dairy-free chocolate-fudge brownie is made with store-cupboard ingredients. Turn the brownies into a quick dessert with a bowl of fresh berries and a side of fresh raspberry sauce or bitter chocolate sauce.

Fudgy espresso vegan brownies
Fudgy espresso vegan brownies. Photography by Susanna Blåvarg.

Cooking time

25 minutes




  • 50g cocoa powder
  • 175g plain white flour or white spelt flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt flakes
  • 175g golden caster sugar
  • 125ml light olive oil or sunflower oil
  • 150ml warm coffee or water
  • 1 1/2 tbsp cider vinegar
  • 100g 70% dark chocolate chips or chopped dark chocolate
  • 50g pecan or walnut halves
  • Icing sugar, for dusting (optional)

You will need

  • 20.5cm square brownie tin or shallow square cake tin, oiled with sunflower Oil, then base-lined with baking paper


Heat the oven to 180°C/160°C fan/350°F/ Gas 4. Sift the cocoa powder, flour and baking powder into a mixing bowl, then stir in the salt and sugar.

Gently whisk the oil and warm coffee or water in a measuring jug, then whisk in the vinegar.

Pour the liquid mixture into the bowl with the dry ingredients and stir well until thoroughly combined. Add the chocolate chips or chopped chocolate, and stir until evenly distributed.

Transfer the mixture to the prepared tin, spreading it evenly, and making sure the corners are properly filled. Scatter the nuts over the top, then bake for 25 minutes, or until a skewer inserted at a mid-point between the sides and the centre of the brownie comes out just clean (you’re aiming for a squidgy brownie, rather than a dry one).

Remove from the oven, place the tin on a wire rack and leave the brownie to cool completely before cutting it into 16 squares in the tin. Dust with icing sugar before serving, if you wish.

The Great British Bake Off: Get Baking for Friends and Family is out now, published by Sphere price £20.00

Great British Bake Off: Baking for Friends and Family 

Visit our baking recipe section for brownies, pastries, cakes, biscuits and more


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.