Try out our chef’s favorite Vegan Brownie Recipes!

Good for you and for the planet. Discover 2 vegan brownie recipes to try out at home by our chef Joël PerriardCoffee or chocolate the choice is yours!

Do it yourself, delicious Vegan Chocolate Brownies

Home Made Vegan Chocolate Brownies

Created by Joël Perriard

Ingredients

40g    dark chocolate 70%

30g    vegan margarine

130g  sugar

140g  chickpeas juice

1g      salt

90g    fresh avocado

25g    flour

2g      baking powder

10g    cocoa powder

50g    pumpkin seed

Directions

  1. Melt the chocolate and margarine at 40°c. 
  2. Mash the avocado and mix with the melted chocolate and margarine. 
  3. Add the sifted flour, baking powder and cocoa powder as well as the pumpkin seeds.
  4. Whip sugar, salt and chickpeas juice in your kitchen aid and then add it to the mix.
  5. Bake at 160°c for ca. 20 minutes. 
  6. Cool down in the fridge.

Enjoy!

Related Downloads

Make your own Vegan Coffee Brownies!

Home made vegan coffee brownies

Created by Joël Perriard

Ingredients

300g     flour

200g     soy milk

50g       espresso powder

180g     sugar

80g       cocoa powder

50g       ground almonds

30g       sugar

1,5tsp  baking soda

10g       baking powder

Directions

  1. Mix all ingredients together.
  2. Bake on a baking sheet at 180°c ca. 20 minutes.    

Enjoy!

Related Downloads

Related products

  • Dark Chocolate 1% Added Sugar only

    Delicious dark chocolate rich in fibre and made with only 1% added sugar. The rest of sugar has been replaced by chicory root fibre (oligofructose). This recipe is unique to Barry Callebaut!

    • Range
    • Fluidity
      Standard fluidity
    • Cocoa intensity
      3
    • Min. % Dry cocoa solids
      71%
  • 64% Dark Chocolate without added dairy

    Vegan dark chocolate made without added dairy. Use it for molding and panning.

    • Range
    • Fluidity
      Low fluidity
    • Cocoa intensity
      3
    • Min. % Dry cocoa solids
      64.5%
  • Dark chocolate Tanzania

    Dark chocolate 75% from Tanzania, delivering the perfect balance of acidity, intense cocoa bitterness and fruity notes. Mainly concentrated in the area surrounding Lake Malawi, cocoa culture is more than 50% organic and provides some spectacular beans, giving Tanzania its unique reputation. Accounts for only 0.1% of the world's cocoa harvest.

    • Range
    • Fluidity
      Standard fluidity
    • Cocoa intensity
      3
    • Min. % Dry cocoa solids
      75%
  • Chopped blanched almond sablage

    Chopped blanched almonds with a thin, crispy layer of caramelized sugar. Stripped off their skin and medium roasted, freshly-cracked premium quality almonds disclose a mild, fresh almond taste and subtle roasted flavors. Deliciously sweet & crunchy! Also available with organic certification.

    La Morella

Get in Touch

Your Nearest Sales Representatives

Victoria Pitters
  • Food & Beverage manufacturers
1-312-496-7444

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528