Irresistible Fudgy Chocolate Brownies (with Goji Berries)

Irresistible Fudgy Chocolate Brownies (with Goji Berries)

Yield: 16

Ultra-fudgy, dairy-free chocolate brownies boosted with antioxidant-rich goji berries—an indulgent plant-based treat that’s simple to bake and impossible to resist.

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Ingredients

• 200g dark chocolate (80%+)
• 170g self-raising flour
• 50g light olive oil
• 230g soya milk, unsweetened
• 180g golden caster sugar (or soft brown sugar if preferred)
• 30g cocoa powder
• 15g vanilla extract
• 50g goji berries
• Optional pinch of salt

Instructions

(Thermomix)

1. Pre-heat your oven to about 160˚C and line a 20cm baking tray with parchment.  
2. Use the Thermomix built-in scales to weigh the ingredients as you put them in. Start with the chocolate and give it a blast at speed six for about 10 seconds or until it becomes a rough powder.
3. Add the rest of the ingredients - except the goji berries - and mix at level six for about 20 seconds, or until you have a smooth mixture.
4. Add the goji berries, put on reverse blade, and mix on speed three for a few seconds. Transfer the mixture to the baking tray.
5. Scrap down the bowl to ensure you get as much brownie mix as possible.
6. Cook for about 20-25 minutes, the middle should still be a bit gooey.

 

Notes

You can replace brown sugar with coconut sugar.  

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 155mgCarbohydrates: 31gFiber: 2gSugar: 19gProtein: 3g

What actually makes a brownie fudgy? In short, moisture and fat are balanced against cocoa solids and flour. Instead of butter, light olive oil supplies clean, heart-healthy fats that keep the crumb tender and moist. Soya milk steps in where eggs would typically go, providing emulsification and just enough protein to support structure without drying the bake. Self-raising flour simplifies things by adding a gentle lift; you still get that dense centre, but with edges that aren’t heavy.

High-percentage dark chocolate (80%+) is the soul of the recipe. The extra cocoa solids give a deeper chocolate flavour with fewer added sugars, while cocoa flavanols bring antioxidant benefits. Pair that with natural cocoa powder, and you’re layering chocolate in two forms: cocoa butter for luscious mouthfeel and cocoa solids for intensity. The result is a brownie that tastes more grown-up—less cloying, more complex—yet just as indulgent.

Enter goji berries. These ruby specks aren’t just pretty; they add gentle chew, subtle tartness, and a hit of micronutrients. Goji berries are known for their antioxidant content and provide dietary fibre alongside vitamins such as A and C. In brownies, they act like tiny flavour punctuation marks, cutting through richness and making each bite feel vibrant. If you’ve only ever used nuts or chocolate chips, gojis are a fun, plant-powered twist.

From a nutrition perspective, a plant-based brownie won’t transform into health food—but small choices add up. Olive oil offers predominantly monounsaturated fats. Dark chocolate contributes iron and magnesium, and cocoa contains polyphenols associated with positive cardiovascular markers. Using unsweetened soya milk keeps added sugar in check and provides a little extra protein. You can also swap part of the flour for finely ground almonds or oat flour for more fibre and a slightly nuttier note (though that will soften the structure—so start with 15–20%).

Baking technique matters. Melt the chocolate gently and let it cool briefly so it doesn’t seize the batter. Whisking sugar with oil before adding milk helps dissolve crystals, promoting that coveted shiny top. Don’t overmix once the flour goes in; gluten development leads to a cakey texture. Pull the tray when the centre still looks slightly underbaked: residual heat will finish the set, and chilling after cooling intensifies fudginess.

Serving ideas? A dusting of cocoa, a few extra goji berries on top, or shards of dark chocolate for drama. For contrast, add a dollop of coconut yoghurt or a spoonful of cherry compote. Storage is easy: keep brownies airtight for three days at room temperature, or refrigerate for a firmer chew. They also freeze beautifully—wrap individual squares for quick treats.

Finally, consider this recipe a template. Stir in toasted walnuts for crunch, orange zest for brightness, or espresso powder to amplify chocolate depth. Swap golden caster for soft brown sugar when you want more caramel notes. However you customise, the essentials remain: bold cocoa, balanced moisture, and a plant-based approach that proves indulgence and mindfulness can share the same tray. These brownies are proof that you don’t need butter or eggs to bake something truly irresistible.