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12 brownies
How to make Ulu Hye's

Chocolate Vegan Brownies

Life’s all about balance, which is why we’re excited to share this Chocolate Vegan Brownie recipe with you. Decadent and delicious with just the right amount of fudgey goodness, we used our Chocolate Mylk Base for that extra something-something. An absolute crowd-pleaser, this recipe makes 12 slices – perfect for parties or an after-dinner treat for a few days!


  • 1 cup plain flour or all purpose flour
  • 1/4 cup cocoa powder
  • 1 cup coconut sugar
  • 1/3 cup coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup melted chocolate
  • 1 cup plant-based milk (we love using our Hazelnut Mylk Base or Chocolate Mylk Base)
  • 1/4 tsp salt
  • 1/2 cup chocolate chips



Preheat oven to 180°C and line a square baking tray with paper.

In a large bowl, stir together all dry ingredients (except the chocolate chips).

Add wet ingredients and mix well, adding the chocolate chips last and folding them through.

Pour into the baking tray and bake for 20-25 minutes until a skewer comes out clean when inserted. It's very important to not overcook as they will turn out tasting like cake, as opposed to brownies.

Allow to cool before slicing and store in the fridge for up to a week. The fridge will help the brownies stay fudgey and not dry out.

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