Triple Chocolate Brownie
Prep time
Cook time
Total time
Serves: 1 tray
  • 8 tablespoons homemade vegan butter, or use a mix of 6 tablespoon melted refined coconut oil mixed with 2 tablespoons non-dairy milk
  • 4oz/115g bittersweet chocolate, chopped
  • 1 cup cane sugar
  • 2 flax eggs (2 tablespoons ground flax seed mixed with 6 tablespoons water and allowed to thicken over 15 minutes)
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup walnuts, toasted and chopped
Chocolate Icing
  • ¼ cup soy creamer
  • 2oz/60g semisweet chocolate, chopped
To finish
  • Cocoa Powder for dusting
Make the Brownie.
  1. Preheat the oven to 325F. Oil an 8-inch square baking pan
  2. Combine the vegan butter and bittersweet chocolate in a small pop and mix well over medium-low heat until the chocolate is melted.
  3. Remove from the heat and stir in the cane sugar, flax eggs and vanilla.
  4. Stir in the flour and walnuts.
  5. Turn out into the prepared baking pan and smooth.
  6. Bake on the middle shelf for 25 minutes, or until cooked through.
  7. Remove from the oven to cool.
Make the icing and finish the brownie
  1. Combine the creamer and chopped semisweet chocolate in a small pan (or microwave in a small bowl) over medium-low heat until melted.
  2. Remove from the heat and let cool until beginning to thicken.
  3. Pour the icing over the brownie making sure it is completely coated.
  4. Once cool, dust the top generously with cocoa powder.
Recipe by Two Happy Rabbits at