Hola Chicas & Chicos!

The wonderful team at The Cook and Him have created a Vegan Fudgy Brownies recipe using our MACACHA Organic Beauty Blend!!! Soft and fudgy, these triple chocolate vegan brownies have an extra boost of protein as well as a rich cacao flavour.

Prep: 20 mins / Cook: 35 mins / Inactive: 0 mins / Total: 55 mins / Quantity: 15-18 squares

  • 2 tblsp ground flax seeds
  • 1 + 1/4 cups (200g) dairy free dark chocolate
  • 1/3 cup (60g) vegan butter
  • 1 + 1/2 cups (220g) plain flour
  • 1 tsp baking powder
  • 1/3 cup (30g) raw cacao powder
  • 1 x 33g sachet Macacha Beauty Blend Protein Powder
  • 1 cup (160g) coconut sugar (or golden caster sugar)
  • 1/2 cup (125ml) unsweetened almond milk
  • 1/2 cup (125ml) coconut yoghurt
  • 1/2 cup (100g) dairy free dark chocolate chips
  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6. Use a little vegan spread to brush the inside of a 7 x 11 (18 x 28 cm) brownie tin then coat with flour, tapping out the excess. I also lay a piece of cut parchment in the base of the tin as this makes it SO much easier getting the brownie out!
  2. In a small bowl or mug put the ground flax seeds with 1/3 cup (85 ml) of cold water. Mix well and set aside
  3. Melt the chocolate with the vegan butter in the microwave or over a bain-marie (a heatproof bowl set over a pan of barely simmering water)
  4. In a large bowl sift together the plain flour, baking powder, raw cacao powder and protein powder
  5. Stir in the caster sugar
  6. Tip in the melted chocolate mixture, almond milk and coconut yoghurt and whisk together to form a sturdy batter
  7. Pour into the prepared tin, smoothing out to the edges. Sprinkle the chocolate chips evenly across the top
  8. Bake for 30-35 minutes then leave to cool in the tin
  9. Once cooled, use a knife to ease the brownie away from the edge of the tin before lifting out, then cut into squares and store in an airtight container 
If you fancy baking this weekend, why not give these brownies a try? We'd love to hear what you think!