So, Nigella Lawson – the queen of indulgent, no-fuss cooking – has this vegan brownie recipe that’s both devilishly rich and surprisingly simple. When I first stumbled upon it, I was a little skeptical. Vegan brownies? Could they really be fudgy, gooey and satisfy that chocolate craving like the traditional ones with butter and eggs?
Turns out, yes. Absolutely yes. Nigella’s version is all about embracing wholesome ingredients without skimping on decadence. It uses no dairy or eggs but thanks to clever swaps – like silken tofu for creaminess and good-quality dark chocolate for that intense cocoa hit. you end up with brownies that are chewy on the outside, molten in the middle and utterly addictive. It’s one of those recipes that makes you forget it’s vegan because it just tastes that good.
For me, it was a revelation. I’d been used to vegan baking that often felt dry or crumbly but this was a game-changer. It’s like Nigella took all the typical rules and said, ’Let”s do it differently but still keep the soul”. That’s why I love sharing this recipe. it’s approachable, unexpected and deeply satisfying.
Nigella Vegan Brownies Recipe
Ingredients Needed
Here’s the magic list of what you’ll need. don’t worry, most of these are probably already in your pantry or easy to find at any supermarket:
- Dark chocolate (around 200 grams): Go for at least 70% cocoa. It’s what gives these brownies their intense, bittersweet core.
- Plain flour (about 100 grams): Simple, no frills.
- Cocoa powder (35 grams): Unsweetened, for that rich chocolate punch.
- Soft light brown sugar (150 grams): Adds a lovely caramel depth.
- Silken tofu (about 300 grams): This is the secret hero. It replaces eggs and butter, giving the brownies a moist, fudgy texture without any dairy.
- Baking powder (a teaspoon): Just enough lift to keep the brownies tender.
- Vanilla extract (a teaspoon): Because everything is better with vanilla.
- Salt (a pinch): To balance all that sweetness.
- Optional – walnuts or chocolate chunks: For a little crunch or extra chocolate bursts.
When I first gathered these, I remember wondering if the tofu would really disappear in the taste. Spoiler: it does. If anything, it makes the texture ridiculously smooth.
Equipment Needed
This is where Nigella’s simplicity shines. You don’t need a fancy stand mixer or anything complicated.
- A medium mixing bowl. big enough to stir without things flying everywhere.
- A sieve – to sift the flour and cocoa powder (I always skip this and it still works but the brownies turn out just a little lighter when you do).
- A spatula or wooden spoon – for mixing.
- A square or rectangular baking tin – around 20cm (8-inch) works perfectly. Line it with parchment paper to make sure the brownies come out cleanly.
- An oven preheated to 180°C (350°F).
- A knife or toothpick for testing doneness.
That’s it! No special gadgets – which is exactly why I keep coming back to this recipe. It’s simple and real.
Instructions To Make Nigella Lawson’s Vegan Brownies
Okay, here’s the step-by-step but I want to tell you this like I’m guiding you through the kitchen, okay?
- Melt the chocolate: Break your dark chocolate into chunks and gently melt it. I usually do this in a heatproof bowl over a pan of simmering water. you don’t want it to burn. Watching the chocolate slowly melt is oddly soothing; it’s like a little pre-baking meditation.
- Mix the dry ingredients: While that’s happening, sift together the flour, cocoa powder, baking powder and salt. The dry mix smells like a promise of chocolate heaven.
- Add sugar and tofu: Into your dry mix, stir in the brown sugar, then add the silken tofu and vanilla extract. Here’s the fun part. mix it all up until it looks glossy and smooth. It’s a bit like making a chocolate mousse, if you think about it.
- Combine the melted chocolate: Pour your warm melted chocolate into the batter and fold it in carefully. At this point, the batter is rich, thick and glossy. basically brownie heaven in a bowl.
- Optional extras: If you’re adding walnuts or chocolate chunks, fold them in now. I love the texture contrast they bring. it’s like a little surprise in every bite.
- Pour into the tin: Spread your batter evenly in the lined baking tin. The aroma at this stage is already irresistible, so resist the urge to sneak bites!
- Bake: Pop it into the oven for about 25 to 30 minutes. The edges will look set but the middle should still be slightly gooey. When I first baked these, I learned the best way to check was with a toothpick. it should come out with just a few moist crumbs clinging.
- Cool and slice: Let the brownies cool completely in the tin before slicing. This is important because the texture firms up as they cool, making them easier to cut and even more delicious.
What I Learnt
Making Nigella’s vegan brownies taught me a few unexpected things. First, that tofu is a baking secret weapon. Before, tofu in desserts sounded bizarre. but it lends this incredible silkiness that I didn’t think was possible without dairy or eggs. The silken tofu really holds everything together and keeps the brownies dense and moist.
Second, patience pays off. Waiting for the brownies to cool was torture the first time. they smelled so good, I just wanted to dig in immediately. but the texture is worth it. I found that cutting too soon results in a messier, less satisfying slice.
And third, vegan doesn’t mean sacrificing taste or indulgence. These brownies shattered my old ideas about vegan baking. I was hooked and now I even experiment with adding spices like cinnamon or chili powder for a twist.
FAQs
Can I Substitute The Sugar In Nigella’s Vegan Brownies Recipe?
Absolutely! If you’re not keen on regular sugar, you can swap it for coconut sugar or maple syrup. Both give a slightly different vibe, but they still work wonders. Just keep in mind that if you use liquid sweeteners, you might want to adjust the wet-to-dry ratio a bit.
What If I Don’t Have Cocoa Powder? Can I Still Make The Brownies?
Yes! If you’re out of cocoa powder, you can substitute with melted dark chocolate (around 70% cocoa). It will give the brownies a rich, fudgy texture. Just make sure the chocolate doesn’t have milk in it if you’re keeping things fully vegan!
How Do I Make These Vegan Brownies Even More Indulgent?
If you want to up the indulgence factor, toss in some chopped nuts like walnuts or hazelnuts, or even a handful of dairy-free chocolate chips. I’ve done it before, and the crunch and extra chocolate hit just takes the brownies to the next level!
