Irresistible Fudgy Chocolate Brownies (with Goji Berries)
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.
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)
- Pre-heat your oven to about 160˚C and line a 20cm baking tray with parchment.
- 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.
- 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.
- Add the goji berries, put on reverse blade, and mix on speed three for a few seconds. Transfer the mixture to the baking tray.
- Scrap down the bowl to ensure you get as much brownie mix as possible.
- Cook for about 20-25 minutes, the middle should still be a bit gooey.
Notes
You can replace brown sugar with coconut sugar.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 204Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 155mgCarbohydrates: 31gFiber: 2gSugar: 19gProtein: 3g
Chocolate brownies: plant-based, fudgy, and full of flavour
Few bakes deliver comfort quite like chocolate brownies: crackly-topped, squidgy-centred, and perfumed with cocoa. These plant-based chocolate brownies are the ultimate treat for anyone who wants indulgence with a mindful twist. Brownies are believed to have emerged in the United States around the turn of the 20th century, when bakers began experimenting with dense, chocolate-forward tray bakes instead of lighter sponge cakes. Over the decades, brownies have evolved into countless forms—cakey, chewy, and the modern favourite: gloriously fudgy. Today’s vegan versions capture everything people love about traditional chocolate brownies while swapping dairy and eggs for clever, flavour-boosting alternatives.
What makes chocolate brownies fudgy?
The secret lies in the balance of moisture and fat against cocoa solids and flour. Instead of butter, light olive oil provides heart-healthy fats that keep the crumb moist and tender. Soya milk replaces eggs, adding emulsification and just enough protein to support structure without drying out the bake. Self-raising flour provides a gentle lift so your chocolate brownies remain dense yet soft-edged.
Chocolate, the star ingredient
High-percentage dark chocolate (80% or above) forms the backbone of these chocolate brownies. Its extra cocoa solids give a deep, rich flavour with less sugar, while cocoa flavanols contribute antioxidant benefits. When paired with natural cocoa powder, you’re layering chocolate in two ways: cocoa butter for luscious texture and cocoa solids for intensity. The result is a brownie that tastes mature—less sweet, more complex, and completely satisfying. Using high-quality chocolate not only improves flavour but also enhances texture, creating that signature melt-in-the-mouth centre that defines the best chocolate brownies.
The Goji berry twist
Enter goji berries—ruby-red gems that bring gentle chew, subtle tartness, and a nutritional boost. These berries are famed for their antioxidant and vitamin A, according to Medical News Today. In brownies, they act like tiny bursts of brightness, cutting through richness and adding balance. For those accustomed to chocolate chips or nuts, gojis offer a fun, plant-powered alternative.
Baking tips for perfect results
Technique matters. Melt the chocolate gently and let it cool before mixing. Whisking sugar with oil first dissolves crystals, creating that coveted glossy top. Avoid overmixing after adding flour—too much gluten development makes a brownie cakey rather than fudgy. Remove the tray when the centre still looks slightly underbaked; it will finish setting as it cools.
Serve with a dusting of cocoa, scatter extra goji berries, or top with shards of dark chocolate. For contrast, add coconut yoghurt or cherry compote. Store your chocolate brownies in an airtight tin for up to three days, or refrigerate for a firmer chew. They also freeze beautifully—perfect for portioning out post-training snacks.
Nutrition and ingredient benefits
While brownies aren’t exactly health food, these Plant-Based Goji Berry Brownies offer thoughtful upgrades. Olive oil supplies monounsaturated fats, dark chocolate provides magnesium and iron, and cocoa contributes polyphenols linked to heart health (Harvard T.H. Chan School of Public Health). Unsweetened soya milk limits added sugars and adds protein. You can even substitute part of the flour with ground almonds or oat flour for extra fibre—start with 15–20%.
Customise your chocolate brownies
Think of this as your base recipe. Add toasted walnuts for crunch, orange zest for brightness, or espresso powder for deeper cocoa flavour. Swap golden caster sugar for soft brown sugar for caramel undertones. However you adapt it, the essentials stay the same: bold cocoa, balanced moisture, and a plant-based approach that proves indulgence and well-being can go hand in hand.
For more delicious vegan bakes and sweet treats, check out my Plant Power Recipe Desserts Collection
