Printed with permission from Ella Mills (Woodward)'s "Deliciously Ella: The Plant-Based Cookbook": "I've been so excited to share this recipe with you, it's our all-time favorite and probably the most popular sweet recipe we've ever had at the deli! The brownies are so gooey and fudgy and I love the crunchy bites of walnuts on top. I often make these for friends, serving them hot out the oven with a scoop of coconut ice cream." —Food52
buckwheat flour (can be swapped 1:1 with all purpose flour, or gluten free all purpose flour)
pinch of sea salt
coconut oil, melted
handful of walnuts, chopped
In This Recipe
Preheat the oven to 374°F (190°C, or fan 170°C). Line a 25x18x4 cm baking tin with baking parchment.
Place the chia seeds in a bowl with 4 tablespoons water, mix well then leave to one side for 10 minutes to thicken up.
Place the flour, baking soda, salt, cacao powder, and coconut sugar into a large bowl and mix well to remove any lumps. Next, add the almond milk, chia mixture and melted coconut oil and mix well for 5-6 minutes to ensure everything is well combined.
Pour the mixture into the lined tin and sprinkle with the walnuts. Bake for 25–30 minutes, until cooked through but still a little fudgy in the middle. Leave to cool in the tin for 10 minutes, then transfer to a wire rack, before cutting into brownies.
Tip: In the deli we bake these brownies in individual molds, which gives them a crusty edge, but here we've suggested baking them in one large tray as it's easier and makes them extra gooey.