Vegan chocolate and prune brownies

60 minutes


  • 175g of vegan spread
  • 125g of self-raising flour
  • 225g of caster sugar
  • 3 tbsp of flax seeds, mixed with 9 tbsp water (making 3 flax eggs)
  • 100g of dark chocolate
  • 4 tbsp of cocoa powder
  • 100g of dark chocolate chips
  • 7 prunes, finely chopped
  • 1 pinch of salt


Preheat the oven to 180°C/gas mark 4. Line a square brownie pan
Melt the dairy free margarine with the chocolate and sugar in bowl set over a pan of simmering water – do not allow the bowl to touch the water, or the chocolate will seize. One melted, set aside
Sift the flour, cocoa powder and salt into a large bowl
Beat the flax eggs into the chocolate mixture. Gradually fold the flour mixture into the chocolate mixture, then fold in the prunes and chocolate chips
Pour the mixture into the brownie tin, smooth the surface and bake in the oven for 25 minutes for a more fudgey brownie, or 30–32 minutes for a more cake-like texture. Use a skewer to test after 25 minutes, there shouldn’t be too much mixture clinging to it when removed. The brownies will set a little more while cooling